Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F04%3A00002396" target="_blank" >RIV/62156489:43210/04:00002396 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
Original language description
Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2= 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05)
Czech name
Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech
Czech description
Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech.
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
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
67
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
10
Pages from-to
607-616
UT code for WoS article
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EID of the result in the Scopus database
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