Creatine blooms on the surface of prepacked fermented sausages

Undesired coatings have been repeatedly observed on the surface of prepacked raw fermented sausages. In some cases d,l-lactate was identified as a major component of these blooms. We now for the first time identified meat-borne creatine as the source of white crystalline blooms on prepacked thin-cal...

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Bibliographic Details
Published in:European food research & technology 2003-07, Vol.217 (1), p.1-3
Main Authors: KRÖCKEL, Lothar, JIRA, Wolfgang, KÜHNE, Ditmar, MÜLLER, Wolf-Dieter
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermentation
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Mass spectra
Meat
Meat and meat product industries
Studies
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Summary:Undesired coatings have been repeatedly observed on the surface of prepacked raw fermented sausages. In some cases d,l-lactate was identified as a major component of these blooms. We now for the first time identified meat-borne creatine as the source of white crystalline blooms on prepacked thin-calibre dry raw sausages. The mass spectra of the blooms and of authentic creatine monohydrate were essentially identical. The coatings contained 83% creatine corresponding to 94% crystalline creatine monohydrate. The creatine concentration in the sausages was 2.4 mg/g. For the detection of creatine in white sausage blooms a rapid test based on the VOGES-PROSKAUER reaction is suggested.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-003-0693-4