S-Sulfonate Contents in Raw and Cooked Meat Products
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- 作者：M. Jesú ; s Peñ ; a-Egido ; Belé ; n Garcí ; a-Alonso ; and Concepció ; n Garcí ; a-Moreno
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：May 18, 2005
- 年：2005
- 卷：53
- 期：10
- 页码：4198 - 4201
- 全文大小：66K
- 年卷期：v.53,no.10(May 18, 2005)
- ISSN：1520-5118
文摘
S-Sulfonates (R-S-SO3-) are compounds formed by the reaction between the sulfites added tofoodstuffs and the disulfide bonds of cystine, peptides, and proteins. The content of S-sulfonateshas been determined in raw sausages and burgers (n = 62). The range of variation in the contentsof the determined S-sulfonates is very wide and varies between 47 and 267 
g of SO2/g. The degreeof formation of S-sulfonates with regard to the determined sulfite (total SO2 + S-sulfonates) is similarin all of the samples and does not seem to be conditioned by the meat compound (chicken or beef)or by the process of elaboration or type of product (burgers or sausages). In grilled burgers (n = 20)significant losses are produced in the levels of the additive in any of its forms. The value for theS-sulfonates is 31 ± 9.8%, 29 ± 6.6% corresponding to the free sulfite and a very similar percentageto the total sulfite (free + reversibly bound) 28 ± 6.7%. It is possible that during the cooking processcleavages of some bound compounds occur, releasing SO2 and reacting to form new adducts.Keywords: S-Sulfonates; sulfites; raw and cooked burgers; raw sausages
g of SO2/g. The degreeof formation of S-sulfonates with regard to the determined sulfite (total SO2 + S-sulfonates) is similarin all of the samples and does not seem to be conditioned by the meat compound (chicken or beef)or by the process of elaboration or type of product (burgers or sausages). In grilled burgers (n = 20)significant losses are produced in the levels of the additive in any of its forms. The value for theS-sulfonates is 31 ± 9.8%, 29 ± 6.6% corresponding to the free sulfite and a very similar percentageto the total sulfite (free + reversibly bound) 28 ± 6.7%. It is possible that during the cooking processcleavages of some bound compounds occur, releasing SO2 and reacting to form new adducts.Keywords: S-Sulfonates; sulfites; raw and cooked burgers; raw sausages