Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages

Hilbig, Jonas; Hartlieb, Katrin; Herrmann, Kurt; Weiß, Jochen; Gibis, Monika

doi:10.1007/s00217-019-03415-9

Cited by 4 publications

(3 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although sugars were added to the sausage mixture during production, the sausage pH did not continuously decrease in storage for any treatments. Other authors found similar slight increases (Casaburi et al, 2007;Jin et al, 2018;Hilbig, Hartlieb, Herrmann, Weiss, & Gibis, 2020). The pH values were affected by chestnut flour and the probiotic strain interaction (P< 0.001) over 43 d of storage.…”

Section: Phsupporting

confidence: 51%

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Sirini¹,

Lucas‐González

Fernández‐López

et al. 2022

Meat Science

View full text Add to dashboard Cite

Section: Phsupporting

confidence: 51%

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Sirini¹,

Lucas‐González

Fernández‐López

et al. 2022

Meat Science

View full text Add to dashboard Cite

“…During the experiments, combinations of the following three different methods were investigated to reduce/inhibit the efflorescence formation: 1.The addition of 1.1% citric acid (Van Hees GmbH, Walluf, Germany) to the alginate gel (Hilbig et al., 2019). …”

Section: Methodsmentioning

confidence: 99%

“…The content of 15% CaCl 2 in the crosslinking solution was high enough to form stable alginate casings and was used in the present study. Based on various previous studies, the promising measures should now be combined (Hilbig et al., 2019; Hilbig, Hartlieb, Herrmann, Weiss, & Gibis, 2019). Therefore, to inhibit the white efflorescence formation four different methods and their combinations with each other were investigated: …”

Section: Introductionmentioning

confidence: 99%

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

Hilbig

Wenzel

Herrmann

et al. 2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

On dry fermented sausages, especially co‐extruded with calcium alginate casings, the formation of white crystals on the surface of the product is a common problem. In this study a hurdle system of combinations of different metal complexing chelators (citric acid and polyphosphate) was investigated. The control and the sample produced with 1.1% citric acid in the alginate gel showed strong white efflorescence formation during the storage (∼60% of the surface was covered), whereas the samples with added 0.3% polyphosphate showed no efflorescence formation. The efflorescence‐causing substances such as lactate, magnesium, and calcium increased significantly in the samples, which showed the strongest white efflorescence formation. In the control, lactate increased by 45.0%, calcium by 23.9%, and magnesium by 150.8%, whereas in the samples without white efflorescence, the magnesium and lactate content increased only slightly, and the calcium content even decreased during the storage of 8 weeks. The best results were observed on the addition of 0.3% polyphosphates and the citric acid surface treatment directly after the co‐extrusion. Moreover, the strong complex formation could be due to the complexation of magnesium and calcium by lactate, whereby they are removed from the diffusion equilibrium leading to an increased diffusion of the efflorescence‐causing substances. Practical Application White efflorescence formation on dry fermented sausages is a major problem on dry fermented sausages, which causes food waste and financial loss for the producer. This study investigated different combinations of promising methods and it was possible to inhibit the white efflorescence formation during the storage. The methods are easy to implement during the manufacturing of the products and are therefore quite interesting for the industrial applications.

show abstract

Blueberry Anthocyanin Functionalized CaMoO₄:Tb³⁺ Nanophosphors for Dual‐Mode pH Sensing

Zhang,

Wei,

Zhang

et al. 2024

Luminescence

View full text Add to dashboard Cite

A series of green phosphors, Ca1‐y%MoO4:y%Tb3+ (where y = 0.1, 0.5, 1, 2, 3, 4, and 5) were successfully prepared via hydrothermal synthesis. The pH levels were used to modulate the luminescent of CMO:Tb. To confirm the potential application of proposed phosphors, Blueberry anthocyanin (BBA) was loading onto CMO:Tb surface to form a luminescence probe. The synthesized phosphors and probes were characterized using X‐ray diffraction (XRD), FT‐IR spectra, transmission electron microscopy (TEM), and high‐resolution TEM (HRTEM). As a proof‐of‐concept, the constructed probes were adopted to evaluate the acidity of solution. The results showed that luminescence emission intensity at 546 nm increased with pH value increasing in the range of 2–12. Meanwhile, the color of the sensor solution changed from bright red to pink, then to purple, and finally to yellow as the pH varies between 2 and 12. The above results indicated that the proposed probe could evaluate the acidity of solution via the dual‐mode luminescence detecting and naked eye to obtain accurate results. This proposed strategy gives an insight to design the efficient probes to precisely and sensitively evaluate the acidity in complex samples.

show abstract

Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages

Cited by 4 publications

References 24 publications

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

Blueberry Anthocyanin Functionalized CaMoO₄:Tb³⁺ Nanophosphors for Dual‐Mode pH Sensing

Contact Info

Product

Resources

About

Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages

Cited by 4 publications

References 24 publications

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

Blueberry Anthocyanin Functionalized CaMoO4:Tb3+ Nanophosphors for Dual‐Mode pH Sensing

Contact Info

Product

Resources

About

Blueberry Anthocyanin Functionalized CaMoO₄:Tb³⁺ Nanophosphors for Dual‐Mode pH Sensing