International Congress of Meat Science and Technology edition:60 location:Uruguay date:17-22 August 2014
The aim of this study is to investigate the influence of pH on the formation of zinc protoporphyrin IX and/ or protoporphyrin IX in nitrite-free dry fermented sausages using a fast, qualitative screening method, based on the fluorescence properties of the respective molecules. Four batches of dry fermented sausages with different pH are obtained by adding different concentrations of dextrose at production day. A higher formation of zinc protoporphyrin IX and protoporphyrin IX is observed in dry fermented sausages with higher pH levels. The fluorescence intensities during production initially remain relatively stable. Only after an extensive drying process, a strong increase in pigment formation can be observed. Further quantitative determination of the amount of zinc protoporphyrin IX and protoporphyrin IX in the samples using HPLC is relevant.