Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F08%3A00121428" target="_blank" >RIV/62156489:43210/08:00121428 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese
Original language description
Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producersx two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing tim
Czech name
Vybrané faktory ovlivňující obsah biogenních aminů a polyaminů v sýru eidamského typu
Czech description
Viz anglický abstrakt

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
—

Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)