ITEM METADATA RECORD
Title: Influence of pH on (zinc) protoporphyrin IX formation in dry fermented sausages assessed using a fast screening method
Authors: De Maere, Hannelore ×
De Mey, Eveline
Dewulf, Lore
Fraeye, Ilse
Chollet, Sylvie
Paelinck, Hubert #
Issue Date: 21-Aug-2014
Conference: International Congress of Meat Science and Technology edition:60 location:Uruguay date:17-22 August 2014
Article number: ID258
Abstract: 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.
Publication status: published
KU Leuven publication type: IMa
Appears in Collections:Bioengineering Technology TC, Technology Campuses Ghent and Aalst
Technologiecluster Bioengineering Technologie
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
HDM et al.; Uruguay 2014.pdf Published 557KbAdobe PDFView/Open

 


All items in Lirias are protected by copyright, with all rights reserved.