Abstract (EN):
Four typical soils of the Porto (Portugal) area were characterized and used to study the decomposition of buried pieces of pork meat under controlled laboratory experiments (an 8 month experiment with a relatively high soilmoisture and a 1 month experiment with relatively low soilmoisture). The soils types were: organic, sandy, gravel and clay-gravel soils. Soils were characterized for their grain size distribution, pH, water content, organicmatter percentage and mineral composition. Four free fatty acids (myristic, palmitic, oleic and stearic) were analysed (using a methodology based on an extraction step followed by a derivatization reaction and high performance liquid chromatography analysis) in soil samples as a sign of adipocere formation. The direct sensorial analysis of the buried sample residues and the free fatty acids profiles of the sampled soils showed that sandy and clay-gravel soils (in a low moisture environment) slowed the normal decomposition process promoting the formation of adipocere. Nevertheless, this apparent soil effect is indirect and a consequence of the different water retention and permeability of the soils. Thus, the water content of the soils is a crucial factor for adipocere formation.
Idioma:
Inglês
Tipo (Avaliação Docente):
Científica
Contacto:
jcsilva@fc.up.pt
Nº de páginas:
6