Determination of Natamycin in Fermented Dry Salami Casings

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F15%3A43873939" target="_blank" >RIV/70883521:28610/15:43873939 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26310/15:PU118794 RIV/70883521:28110/15:43873939

Result on the web

<a href="http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12576/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12576/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.12576" target="_blank" >10.1111/jfpp.12576</a>

Result language

angličtina

Original language name

Determination of Natamycin in Fermented Dry Salami Casings

Original language description

Natamycin is a natural antimicrobial food additive substance used to protect food against growth of fungi and yeast. Its use is reliable and safe for the human body. Natamycin kills fungi and yeast that could spoil the taste and smell of preserved meat products. Because of the lack of literature references on its detection in meat products, the aim of this study was to elaborate a method for determination of natamycin used to impregnate fermented dry salami casings. To detect the content of the effective substance, high-performance liquid chromatography with UV/Vis and mass spectrometry detection was employed; natamycin had been extracted from area-normalized surface layers of model salami protective casings to a mixture of methanol-water and detectedwith the above method. Moreover, the effective amount of natamycin in salami casings purchased from retail network was monitored, too. Practical Applications: As the practical application of the above elaborated detection method, the anal

Czech name

—

Czech description

—

Type

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

CEP classification

GM - Food industry

OECD FORD branch

—

Project

<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>

Continuities

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

Publication year

2015

Confidentiality

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

Name of the periodical

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

—

Volume of the periodical

39

Issue of the periodical within the volume

6

Country of publishing house

US - UNITED STATES

Number of pages

7

Pages from-to

3110-3116

UT code for WoS article

000368126300277

EID of the result in the Scopus database

—