Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening.
In: Chemical Papers, Jg. 69 (2015-10-01), Heft 10, S. 1319-1324
Online
academicJournal
Zugriff:
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. [ABSTRACT FROM AUTHOR]
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Titel: |
Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening.
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Autor/in / Beteiligte Person: | Mati, Marcel ; Staruch, Ladislav ; Šoral, Michal |
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Zeitschrift: | Chemical Papers, Jg. 69 (2015-10-01), Heft 10, S. 1319-1324 |
Veröffentlichung: | 2015 |
Medientyp: | academicJournal |
ISSN: | 0366-6352 (print) |
DOI: | 10.1515/chempap-2015-0148 |
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