Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865578" target="_blank" >RIV/70883521:28110/11:43865578 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/11:00181422

Result on the web

<a href="http://dx.doi.org/10.2754/avb201180030293" target="_blank" >http://dx.doi.org/10.2754/avb201180030293</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201180030293" target="_blank" >10.2754/avb201180030293</a>

Result language

angličtina

Original language name

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Original language description

This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e.using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by meansof cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for th

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/2B08069" target="_blank" >2B08069: Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market</a><br>

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2011

Confidentiality

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

Name of the periodical

Acta Veterinaria Brno

ISSN

0001-7213

e-ISSN

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Volume of the periodical

80

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

293-297

UT code for WoS article

000297824100010

EID of the result in the Scopus database

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