Research Article
Determination of Carrageenan in Livestock and Poultry Meat by Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry
Table 3
Analysis of carrageenan in commercial livestock and poultry meat and meat-based products (n = 6).
| Sample | Place of production | Carrageenan found (g/kg) | UHPLC-MS/MS | HPLC-MS/MS |
| Pork | Jiangsu, China | Nd | Nd | Beef | Jiangsu, China | Nd | Nd | Lamb | Jiangsu, China | Nd | Nd | Chicken | Jiangsu, China | Nd | Nd | Duck | Jiangsu, China | Nd | Nd | Thick-cut sirloin steak | Zhejiang, China | 0.28 ± 0.04 | 0.29 ± 0.05 | Thin-cut sirloin steak | Zhejiang, China | 0.41 ± 0.07 | 0.42 ± 0.09 | Prime rib steak | Shanghai, China | Nd | Nd | Charcoal braised pork chop | Beijing, China | Nd | Nd | Bacon | Hubei, China | Nd | Nd | Smoked chicken breast | Shandong, China | Nd | Nd | Chicken breast | Hebei, China | Nd | Nd | A | Jiangsu, China | 0.21 ± 0.02 | 0.22 ± 0.01 | B | Jiangsu, China | 0.23 ± 0.01 | 0.22 ± 0.03 | C | Jiangsu, China | 0.23 ± 0.01 | 0.24 ± 0.02 | D | Jiangsu, China | 0.20 ± 0.01 | 0.21 ± 0.01 | E | Jiangsu, China | 0.22 ± 0.01 | 0.23 ± 0.01 |
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Nd: not detected.
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