Blackwell Publishing Journal Backfiles 1879-2005
Process Engineering, Biotechnology, Nutrition Technology
Estimating heat treatment of muscle foods by analysis of phosphatase enzyme activity using disodium phenyl phosphate (DSPP) as substrate and 2,6 dibromoquinone chlorimide (2,6 DBQ) for color development is subject to interference by some common spices. Both false high and false low results of the reactions have been demonstrated. Phenolics, which are common in spices and flavorings, may react with 2,6 DBQ to form the characteristic blue indophenol color indicating enzyme activity in samples with no phosphatase, or may interfere with indophenol formation in samples containing phosphatase, depending upon concentration. The possibility of false high or false low results, and therefore implied over or under processing, should be considered when using 2,6 DBQ in phosphatase enzyme analysis of foods.
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