Effect Of Processing On Origin Traceability Index Composition In Beef

Analysis of stable isotope ratio, mineral element content is considered as effectivetechniques for food geographical origin traceability. The two techniques aresuccessfully used in raw beef but the feasibility in processed beef geographic origintraceability should be confirmed. The purpose of this paper was to analyze the effects ofprocessing on the stable isotope composition and mineral elements in beef, toilluminate the characteristic differences of stable isotope composition and mineralelements in raw and different processed beef and to probe the feasibility of identifyingthe geographical origin of processed beef products using those traceability indexes. Thehigh, medium and low carbon isotope value groups of raw beef samples were collectedfrom Yushu of Jilin, Zhangjiakou of Hebei and Wuzhong of Ningxia respectively. Eachsample was divided into four halves after removing the surface fat, large ribs and thethick tissue membrane. One was used as fresh samples, and the other three to be boiled,fried and roasted respectively. The samples used for boiling were cut into1.5cm cubesand boiled for30min with a reflux device in ultrapure water; The samples used forfrying were cut into pieces of5cm×5cm×1-1.5cm and baked at195°C for13min, andthe samples used for roasting were also cut into5cm×5cm×1-1.5cm pieces and thenplaced on a grill into a baking oven for30min at180°C. Then all of the beef sampleswere freeze-dried before being pulverized in a ball mill, after that the crude fat ofmuscle powder was extracted. The δ13C, δ15N, δD values and Be, Na, Mg, Al, K, Ca, Sc,V, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Y, Mo, Ru, Rh, Pd, Ag, Cd, Sn, Sb, Te, Ba, La, Ce, Pr,Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu, Hf, Ir, Pt, Au, Tl, Pb, Th, U in de-fattedraw and processed beef, and by-products of boiled, fried and roasted were determinedusing element analysis-isotope ratio mass spectrometry (EA-IRMS) and inductivelycoupled plasma mass spectrometry (ICP-MS). The differences of stable isotopes andelement contents in raw and processed beef, and by-products were compared using aone-way analysis of variance (ANOVA) and Duncan’s multiple range test followed by apaired sample T test, the cluster analysis and principal component analysis usingindexes which didn’t change in processing beef was also performed. Through above analysis, the accurate and effective origin traceability fingerprinting information wasselected.The main conclusions were as follows:(1)The roasting process had no significant effect on the stable carbon and nitrogenisotopic composition and mine-elements of Al, V, Fe, Co, Cu, Zn, As, Se, Y, Mo, Cd, Sn,Sb, La, Ce, Pr, Nd, Sm, Eu, Gd, Dy, Ho, Er, Tm, Yb, Lu, Hf, Tl, Pb and Th of beef. Andthose indexes were identified as reference indexes used for roasted beef origintraceability.(2) The frying process had no significant effect on the stable carbon and nitrogenisotopic composition and mine-elements of Al, Fe, Ni, Co, Cu, Zn, As, Se, Pd, Y, Mo,Sn, Sb, La, Ce, Pr, Nd, Sm, Eu, Gd, Dy, Ho, Er, Tm, Yb, Lu, Tl and Th of beef. Andthose indexes were identified as reference indexes used for fried beef origintraceability.(3) The stable carbon and nitrogen isotopic composition and mine-elements of Al,V, Co, Cu, As, Se, Y, Cd, Sn, Sb, La, Ce, Pr, Nd, Sm, Eu, Gd, Dy, Ho, Er, Tm, Yb, Lu,Pb, Th and U have no variations in the boiling process which could be used forreference indexes in boiled beef origin traceability.(4) The stable carbon, nitrogen isotopes and mine-elements of Al, V, Fe, Zn, Y, Cd,La, Ce, Pr, Nd, Gd and Th could discriminated the raw and different cooked beef todifferent areas according themselves origin.(5) The δD values in beef rised significantly after roasting, frying and boiling, andthe fractionation factor in different cooking is7.2‰,5.9‰and6.9‰, respectively. Andthe δD value could be used as a reference indexe in processed beef origin traceabilityafter deducting the processing fractionation factor.