Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F13%3A43885417" target="_blank" >RIV/60076658:12220/13:43885417 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1007/s00217-013-1993-y" target="_blank" >http://dx.doi.org/10.1007/s00217-013-1993-y</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-013-1993-y" target="_blank" >10.1007/s00217-013-1993-y</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.
Popis výsledku v původním jazyce
The content of eight biologically active amines in two groups of smear-ripened cheeses (unwashed-rind and washed-rind) was analysed. The biogenic amine levels were determined after storage at 5 degrees C in three periods of shelf lifetime: at the minimumdurability date; 1 and 2 weeks after this date. The analytical procedure consisted of amine extraction from sample matrix, derivatisation with dansyl chloride and ultra-performance liquid chromatography quantification. The content of biogenic amines andpolyamines significantly differed according to the technology of ripening. The cheeses unwashed during ripening had much higher contents of all observed amines and polyamines in comparison with the washed-rind cheeses. The mean content of putrescine, cadaverine and tyramine exceeded 100 mg/kg in unwashed-rind cheeses, while the other amines occurred at lower levels. The content of all detected amines was very low in washed-rind cheeses; no tryptamine, phenylethylamine and histamine were
Název v anglickém jazyce
Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.
Popis výsledku anglicky
The content of eight biologically active amines in two groups of smear-ripened cheeses (unwashed-rind and washed-rind) was analysed. The biogenic amine levels were determined after storage at 5 degrees C in three periods of shelf lifetime: at the minimumdurability date; 1 and 2 weeks after this date. The analytical procedure consisted of amine extraction from sample matrix, derivatisation with dansyl chloride and ultra-performance liquid chromatography quantification. The content of biogenic amines andpolyamines significantly differed according to the technology of ripening. The cheeses unwashed during ripening had much higher contents of all observed amines and polyamines in comparison with the washed-rind cheeses. The mean content of putrescine, cadaverine and tyramine exceeded 100 mg/kg in unwashed-rind cheeses, while the other amines occurred at lower levels. The content of all detected amines was very low in washed-rind cheeses; no tryptamine, phenylethylamine and histamine were
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Produkce biogenních aminů u vybraných kmenů bakterií mléčného kvašení</a><br>
Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Svazek periodika
237
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
DE - Spolková republika Německo
Počet stran výsledku
6
Strana od-do
309-314
Kód UT WoS článku
000323334800004
EID výsledku v databázi Scopus
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