The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63579738" target="_blank" >RIV/70883521:28110/24:63579738 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/24:00136773

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S2212429224008940?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212429224008940?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2024.104464" target="_blank" >10.1016/j.fbio.2024.104464</a>

Result language

angličtina

Original language name

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Original language description

The aim of the study was to assess the effects of the packaging materials applied (shrink foil, copolymer coating and food wax) in combination with Lacticaseibacillus casei CCDM 198 microbial strain on biochemical, microbiological and textural properties of Dutch-type cheese during ripening (at 12 ± 1 °C for 168 days). A multivariate principal component analysis method based on a correlation matrix was employed to evaluate the relationships between basic chemical properties, textural and microbiological parameters, biogenic amine and free amino acid contents in relation to the packaging material used and the length of the ripening time. The use of different packaging materials did not have a significant effect on the salt content, fat content, and pH values, whereas significant differences were observed for dry matter content and textural properties development. The presence of Lacticaseibacillus casei CCDM 198 strain accelerated proteolysis in all samples. Shrink foil and food wax had similar effects on the development of biogenic amine content during ripening, while considerable differences were observed for the samples wrapped in copolymer coating. Copolymer coating in combination with Lacticaseibacillus casei CCDM 198 strain was able to reduce biogenic amine content by up to 28% after 168 days.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2024

Confidentiality

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

Name of the periodical

Food Bioscience

ISSN

2212-4292

e-ISSN

2212-4306

Volume of the periodical

61

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

13

Pages from-to

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UT code for WoS article

001254874000001

EID of the result in the Scopus database

2-s2.0-85195687064