title: Compounds determining pH in dry sausage.
abstract: The relative importance of various compounds determining pH in dry sausage was investigated using 'multiple linear regression' analysis. Analytical data were obtained for the concentrations of water, lactate, ammonia, acetate, α-amino nitrogen and salt related to sausage crude protein, using 55 different brands of dry sausage. The pH (Y) was significantly related to water, ammonia and lactate concentrations as follows: Y = 4·317 - 1·152X(1) + 0·751X(2) where X(1) = log(H(2)O) and X(2) = [log (ammonia)/(lactate) · 100] with (H(2)O) expressed as g/100g crude protein and (lactate) and (ammonia) as mmoles/100 g crude protein. The results suggest that the increase in pH often observed in the later stages of ripening is related to a decrease in electrolyte dissociation and/or an increase in the concentration of buffering proteins as well as to the formation of ammonia.
authors: Laboratorium voor Voeding en Hygiëne, RUG, Belgium.
authors: D I
authors: DI
authors: Demeyer
authors: P
authors: P
authors: Vandekerckhove
authors: R
authors: R
authors: Moermans