Author:
Mati Marcel,Staruch Ladislav,Šoral Michal
Abstract
AbstractQuantitative 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.
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Industrial and Manufacturing Engineering,General Chemical Engineering,Biochemistry,General Chemistry
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