title: Thermo-alkaline Treatment as a Practical Degradation Strategy To Reduce Indospicine Contamination in Camel Meat.
abstract: Ingestion of indospicine-contaminated camel and horse meat has caused fatal liver injury to dogs in Australia, and it is currently not known if such contaminated meat may pose a human health risk upon dietary exposure. To date, indospicine-related research has tended to focus on analytical aspects, with little information on post-harvest management of indospicine-contaminated meat. In this study, indospicine degradation was investigated in both aqueous solution and also contaminated meat, under a range of conditions. Aqueous solutions of indospicine and indospicine-contaminated camel meat were microwaved (180 °C) or autoclaved (121 °C) with the addition of food-grade additives [0.05% (v/v) acetic acid or 0.05% (w/v) sodium bicarbonate] for 0, 15, 30, and 60 min. An aqueous sodium bicarbonate solution demonstrated the greatest efficacy in degrading indospicine, with complete degradation after 15 min of heating in a microwave or autoclave; concomitant formation of indospicine degradation products, namely, 2-aminopimelamic and 2-aminopimelic acids, was observed. Similar treatment of indospicine-contaminated camel meat with aqueous sodium bicarbonate resulted in 50% degradation after 15 min of heating in an autoclave and 100% degradation after 15 min of heating in a microwave. The results suggest that thermo-alkaline aqueous treatment has potential as a pragmatic post-harvest handling technique in reducing indospicine levels in indospicine-contaminated meat.
authors.affiliation: Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, Queensland 4108, Australia.|Food Science and Technology Programme, Faculty of Applied Sciences, Universiti Teknologi MARA , 40450 Shah Alam, Selangor, Malaysia.
authors.forename: Eddie T T
authors.initials: ET
authors.lastname: Tan
authors.affiliation: Department of Agriculture and Fisheries, Queensland Government , Health and Food Sciences Precinct, Coopers Plains, Queensland 4108, Australia.
authors.forename: Ken W L
authors.initials: KW
authors.lastname: Yong
authors.forename: Siew-Hoon
authors.initials: SH
authors.lastname: Wong
authors.affiliation: Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, Queensland 4108, Australia.
authors.forename: Bruce R
authors.initials: BR
authors.lastname: D'Arcy
authors.affiliation: Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, Queensland 4108, Australia.
authors.forename: Rafat
authors.initials: R
authors.lastname: Al Jassim
authors.forename: James J
authors.initials: JJ
authors.lastname: De Voss
authors.affiliation: Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, Queensland 4108, Australia.
authors.forename: Mary T
authors.initials: MT
authors.lastname: Fletcher
mesh_terms: D021542:Amino Acids, Neutral / Q000032:analysis; D000818:Animals; D002162:Camelus; D002853:Chromatography, Liquid / Q000379:methods; D005506:Food Contamination; D006868:Hydrolysis; D013058:Mass Spectrometry / Q000379:methods; D008460:Meat; D009646:Norleucine / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry; D010867:Pimelic Acids / Q000032:analysis; D017693:Sodium Bicarbonate / Q000737:chemistry
chemical_list: C000620591:2-aminopimelamic acid; D021542:Amino Acids, Neutral; D010867:Pimelic Acids; C009845:alpha-aminopimelic acid; D009646:Norleucine; D017693:Sodium Bicarbonate; C058318:indospicine
keywords: 2,7-diamino-7-oxoheptanoic acid; 2-aminoheptanedioic acid; 2-aminopimelamic acid; 2-aminopimelic acid; UPLC−MS/MS; ex vivo; indospicine; thermal degradation