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Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening

Marcel Mati, Ladislav Staruch, and Michal Šoral

Department of Food Science and Technology

 

E-mail: marcel.mati@stuba.sk

Abstract: Quantitative changes of carnosine and free amino acids in high-fat (43-50 mass %) fermented sausages during ripening were analysed using a 600 MHz VNMRS NMR spectrometer. Seven free amino acids were identified in the samples and a relatively high content of carnosine was observed in the final stage of ripening. The NMR method for the determination of free amino acids and carnosine content applied in this work has been used for the first time and it has proven to be suitable for the analysis of fermented sausages.

Keywords: NMR – carnosine – free amino acids – fermented sausages – ripening

Full paper is available at www.springerlink.com.

DOI: 10.1515/chempap-2015-0148

 

Chemical Papers 69 (10) 1319–1324 (2015)

Tuesday, June 18, 2024

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