La. Smit et al., STABILITY OF SULFADIMIDINE DURING RAW FERMENTED SAUSAGE PREPARATION, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(6), 1994, pp. 480-485
The transformation of sulphadimidine (SDM) during raw fermented suasag
e preparation was studied to elucidate the SDM decrease found in an ea
rlier study. The raw fermented sausages were prepared from batters con
taining 1 and 10 mg [C-14]-SCM kg-1. The sausages and the brines were
analysed using methods based on solid-phase extraction followed by HPL
C combined with liquid scintillation counting. It can be concluded tha
t the decrease in SDM level is mainly caused by (i) leaching into the
brine (approx. 25%), (ii) transformation of SDM, possibly by reactions
with components in the sausage or the brine, as the presence of five
reaction products from SDM could be demonstrated, and (iii) formation
of bound residues (approx. 20%).