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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1002/dvg.1020050303

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1438-2385

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Creatine blooms on the surface of prepacked fermen

Authors: Lothar Kröckel Wolfgang Jira Ditmar Kühne WolfDieter Müller
Publish Date: 2003/03/28
Volume: 217, Issue: 1, Pages: 1-3
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Abstract

Undesired coatings have been repeatedly observed on the surface of prepacked raw fermented sausages In some cases dllactate was identified as a major component of these blooms We now for the first time identified meatborne creatine as the source of white crystalline blooms on prepacked thincalibre 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 24 mg/g For the detection of creatine in white sausage blooms a rapid test based on the VOGESPROSKAUER reaction is suggested

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