Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00190326" target="_blank" >RIV/62156489:43210/12:00190326 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s13594-012-0075-4" target="_blank" >http://dx.doi.org/10.1007/s13594-012-0075-4</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s13594-012-0075-4" target="_blank" >10.1007/s13594-012-0075-4</a>
Alternative languages
Result language
angličtina
Original language name
Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese
Original language description
Ripening cheeses belong to the risky product category due to the formation/ presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripening cheeses. The aimof the study was to assess the safety of a smear-ripened cheese with regard to BA and PA. The content of amines was determined in cheeses produced in two shapes (discs and bars) during the winter, spring, and summer seasons, and stored until the age of 66 days at 5 and 20 °C. Storage temperature, shape, cheese age, and season accounted on average for 46, 26, 15, and 13 % of the explained variability in biogenic amines content. Tyraminecontent was twice as high (P<0.05) in the disc-shapedcheeses (834 mg/kg) as compared to the bars (419 mg/kg). Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5 °C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg/kg, respectively. Higher counts of both la
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
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Dairy Science & Technology
ISSN
1958-5586
e-ISSN
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Volume of the periodical
92
Issue of the periodical within the volume
4
Country of publishing house
FR - FRANCE
Number of pages
16
Pages from-to
367-382
UT code for WoS article
306907300004
EID of the result in the Scopus database
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