The Effect of Reduction of NaCl Content in Natural Cheese on the Production of Biogenic Amines during Ripening

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523230" target="_blank" >RIV/70883521:28110/19:63523230 - 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 Reduction of NaCl Content in Natural Cheese on the Production of Biogenic Amines during Ripening
Original language description
The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.
Czech name
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Czech description
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Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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