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    Differenzierung von erhitztem und nativem Kollagen in Rohwürsten mit Hilfe von histologischen Färbetechniken (1997)

    Art
    Zeitschriftenartikel / wissenschaftlicher Beitrag
    Autoren
    Wichmann-Schauer, Heidi (WE 8)
    Hildebrandt, Goetz (WE 8)
    Quelle
    FleischWirtschaft : von der Erzeugung bis zur Vermarktung von Lebensmitteln tierischen Ursprungs; 77(05) — S. 477–478
    ISSN: 0015-363x
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    The modified van Gieson stain as well as the use of pikro-anilinblue both allowed the distinction between native and processed collagen. However the quantitative determination of processed collagen, which was added to fermented sausages in form of cooked chopped pigskin (rind) could be performed with modified van Gieson technique. In addition heating of fermented sausages up to 70 degrees C led to a typical change in staining properties of the collagen fibres. Therefore, both applied staining procedures are simple and reliable tools to verify, whether the core temperature during the production of cooked salami was sufficient to inactivate pathogenic bacteria like salmonella and E. coli.