The effect of long-term storage on the quality of sterilized processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU113353" target="_blank" >RIV/00216305:26310/15:PU113353 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/15:43873019 RIV/62157124:16270/15:43873692

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s13197-014-1530-4." target="_blank" >http://dx.doi.org/10.1007/s13197-014-1530-4.</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s13197-014-1530-4." target="_blank" >10.1007/s13197-014-1530-4.</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of long-term storage on the quality of sterilized processed cheese

Popis výsledku v původním jazyce

The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during 24-month storage. Sterilized processed cheese (SPC) is a product with extended shelf life (up to 2 years). The samples of SPC were subjected to basic chemical analyses, i.e. pH-values, dry matter, fat, crude protein and ammonia content, and microbiological analyses, i.e. total number of microorganisms, number of coliforms, colony forming units of yeastsand/or moulds and spore-forming microorganisms. Furthermore, amino acid content (ion-exchange chromatography), protein profile (SDS-PAGE) and fat globules size (image analysis of microscopic technique) were monitored and sensory analysis (scale test andpair comparative test) was implemented, too. Increasing storage temperature and length evoked decrease of total amino acid content and protein nutrition value, increase of ammonia amount, protein changes, enlargement of fat globule size a

Název v anglickém jazyce

The effect of long-term storage on the quality of sterilized processed cheese

Popis výsledku anglicky

The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during 24-month storage. Sterilized processed cheese (SPC) is a product with extended shelf life (up to 2 years). The samples of SPC were subjected to basic chemical analyses, i.e. pH-values, dry matter, fat, crude protein and ammonia content, and microbiological analyses, i.e. total number of microorganisms, number of coliforms, colony forming units of yeastsand/or moulds and spore-forming microorganisms. Furthermore, amino acid content (ion-exchange chromatography), protein profile (SDS-PAGE) and fat globules size (image analysis of microscopic technique) were monitored and sensory analysis (scale test andpair comparative test) was implemented, too. Increasing storage temperature and length evoked decrease of total amino acid content and protein nutrition value, increase of ammonia amount, protein changes, enlargement of fat globule size a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210300" target="_blank" >QJ1210300: Systémy jištění kvality a bezpečnosti mlékárenských výrobků vhodnými metodami aplikovatelnými v praxi</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ISSN

0022-1155

e-ISSN

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Svazek periodika

52

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

9

Strana od-do

4985-4993

Kód UT WoS článku

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EID výsledku v databázi Scopus

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