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VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0067
Analytical Methods to Determine Whether Insects Detected in Draught Beer Entered During Packaging or in the Market. Hiroyuki Nakagiri, Isao Ishida, Naomi Yoshimura, Shuso Sakuma, and Masahiro Kowaka, Kirin Brewery Co., Ltd., Technical Center, 1-17-1, Namamugi, Tsurumi-ku, Yokohama 230, Japan. J. Am. Soc. Brew. Chem. 54(2):67-70. Accepted November 20, 1995.
Occasionally,
insects are
detected in
beer in the
market. When
an insect is
detected in
pasteurized
beer, it is
now possible
to determine
whether it entered
the beer during
the packaging
process or in
the market by
measuring the
catalase activity
of the insect.
However, this
method is unreliable
when used to
analyze unpasteurized
beer. A new
method has been
developed that
is suitable
for unpasteurized
beer. The change
in activity
of a variety
of insect enzymes
when an insect
is soaked in
beer was investigated.
A certain degree
of cholinesterase
and acetyl cholinesterase
activity was
detected in
fresh insects.
These activities
decreased when
the insects
were soaked
in beer. The
length of time
the insect had
been soaked
in beer could
be estimated
by measuring
the residual
activity of
these insect
enzymes. Keywords:
Analytical methods,
Cholinestrase,
Contamination,
Draught beer,
Insects.
Ocasionalmente,
insectos son
detectados en
cerveza en el
mercado. Cuando
un insecto es
encontrado en
cerveza pasteurizada,
es posible determiner
si el insecto
entró
a la cerveza
durante el proceso
de envasado
o en el mercado,
midiendo la
actividad catalasa
de el insecto.
Sin embargo,
este método
no es confiable
cuando se trata
de cerveza no-pasteurizada.
Hemos desarrollado
un método
que se puede
usar con cerveza
no-pasteurizada.
Investigamos
el cambio en
la actividad
de varias enzimas
de insectos
cuando el insecto
es sumergido
en cerveza.
Una cierta actividad
colinesterasa
y acetilcolinesterasa
fue detectada
en los insectos
vivos. Estas
actividades
se reducen cuando
los insectos
son sumergidos
en cerveza.
El tiempo que
el insecto ha
estado sumergido
en cerveza puede
ser estimado
midiendo la
actividad residual
de estas enzimas.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |