Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F13%3A43885417" target="_blank" >RIV/60076658:12220/13:43885417 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s00217-013-1993-y" target="_blank" >http://dx.doi.org/10.1007/s00217-013-1993-y</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-013-1993-y" target="_blank" >10.1007/s00217-013-1993-y</a>
Alternative languages
Result language
angličtina
Original language name
Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.
Original language description
The content of eight biologically active amines in two groups of smear-ripened cheeses (unwashed-rind and washed-rind) was analysed. The biogenic amine levels were determined after storage at 5 degrees C in three periods of shelf lifetime: at the minimumdurability date; 1 and 2 weeks after this date. The analytical procedure consisted of amine extraction from sample matrix, derivatisation with dansyl chloride and ultra-performance liquid chromatography quantification. The content of biogenic amines andpolyamines significantly differed according to the technology of ripening. The cheeses unwashed during ripening had much higher contents of all observed amines and polyamines in comparison with the washed-rind cheeses. The mean content of putrescine, cadaverine and tyramine exceeded 100 mg/kg in unwashed-rind cheeses, while the other amines occurred at lower levels. The content of all detected amines was very low in washed-rind cheeses; no tryptamine, phenylethylamine and histamine were
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Biogenic amines production in selected lactic acid bacteria strains</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
237
Issue of the periodical within the volume
3
Country of publishing house
DE - GERMANY
Number of pages
6
Pages from-to
309-314
UT code for WoS article
000323334800004
EID of the result in the Scopus database
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