Monitoring of gluten in meat and fish products


  • O. Haidei State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine https://orcid.org/0000-0003-4503-4047
  • S. Shuliak State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine https://orcid.org/0000-0001-8501-1750
  • А. Mezhenskyi State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine https://orcid.org/0000-0002-1552-761X
  • G. Kyivska State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise, Kyiv, Ukraine https://orcid.org/0000-0002-2390-8498
  • O. Krushelnytska Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0002-4401-8478
Keywords: food allergens, gluten, gluten intolerance, celiac disease, monitoring, PCR, meat products, fish products.

Abstract

The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the general idea of healthy lifestyle. Thus, the production of such products increases due to the intensification of marketing activities. Because the only treatment for celiac disease is a lifelong gluten-free diet, people with this problem need to carefully read food labels for wheat, barley and rye, as well as so-called hidden gluten – barley-made malt and hydrolyzed vegetable protein (often contains wheat), as well as to exclude from the diet foods containing these cereals and select alternative foods for full life. However, given the number of people with individual gluten intolerance in Ukraine, the difficult economic situation and the high cost of gluten-free products, not every consumer with this problem can afford to buy certified specialized products labeled gluten-free. The aim of the research was to evaluate meat and fish products for gluten content. The article presents information of the results of monitoring gluten in meat and fish products (sausages, canned fish) from different regions of Ukraine by molecular genetic method for 2018–2020 using R-Biopharm diagnostic kits. According to the results of research, fish products that were not labeled gluten-free and were not certified as gluten-free met the requirements of current legislation of Ukraine and EU Regulation № 41/2009 on gluten-free products. Gluten was not detected in 29.4 % of meat products of various producers; 58.8 % of meat products contained gluten in trace amounts – less than 2 mg/kg; and 11.8 % of meat products contained gluten – more than 20 mg/kg. Prospects for further research are to monitor gluten in sweets and dietary products of domestic production and analyze the results of research on compliance with current legislation and safety for people with individual intolerance to gluten.

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Abstract views: 43
PDF Downloads: 36
Published
2021-04-09
How to Cite
Haidei, O., Shuliak, S., MezhenskyiА., Kyivska, G., & Krushelnytska, O. (2021). Monitoring of gluten in meat and fish products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(95), 46-50. https://doi.org/10.32718/nvlvet-f9508