The effect of sterilization on amino acids content in processed cheeses designed for crisis situation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F06%3A63504523" target="_blank" >RIV/70883521:28110/06:63504523 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The effect of sterilization on amino acids content in processed cheeses designed for crisis situation

Original language description

By the previous studies it was found, that the thermo sterilization heating (117 oC for 20 minutes) causes the decrease of amino acid contents. The aim of the work was to verify these results with the new batch of processed cheeses. There were evaluatedcrude protein content, amino acid content, ammonia content. In both groups there occurred the significant decrease of the content of methionine, aspartic acid, serine, glutamic acid, valine, histidine, lysine and arginine (P < 0,05). The typical decreases ranged around 2 % of the original amino acid contents in the non-sterilized processed cheeses. The largest losses occurred at serine (around 4 %).

Czech name

Efekt sterilačního záhřevu na aminokyselinové složení tavených sýrů pro krizové situace

Czech description

Článek se zabývá vlivem sterilačního záhřevu na jakost tavených sýrů určených pro krizové situace.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Výživa zvířat - proteiny

ISBN

80-7157-954-8

ISSN

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e-ISSN

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Number of pages

214

Pages from-to

124-128

Publisher name

Mendelova zemědělská a lesnická univerzita v Brně

Place of publication

Brno

Event location

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Event date

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Type of event by nationality

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UT code for WoS article

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