Can the Contents of Biogenic Amines in Olomoucké Tvaruzky Cheeses Be Risky for Consumers?

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F25%3A43910768" target="_blank" >RIV/60076658:12220/25:43910768 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/14/3/456" target="_blank" >https://www.mdpi.com/2304-8158/14/3/456</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14030456" target="_blank" >10.3390/foods14030456</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Can the Contents of Biogenic Amines in Olomoucké Tvaruzky Cheeses Be Risky for Consumers?

Popis výsledku v původním jazyce

Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomouck &amp; eacute; tvar &amp; uring;&amp; zcaron;ky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1-3%). The total BA contents negatively correlated with weight (r = -0.6374; p &lt; 0.001) and positively with specific surface area (r = +0.4349; p &lt; 0.001). A negligible positive correlation coefficient was found between the total BAs and pH (r = +0.1303). A low negative correlation was also found between the total BAs and salt content (r = -0.1328). Compared to previous studies, the total average BA contents were considerably low. In conclusion, this type of cheese does not represent a serious problem for most consumers.

Název v anglickém jazyce

Can the Contents of Biogenic Amines in Olomoucké Tvaruzky Cheeses Be Risky for Consumers?

Popis výsledku anglicky

Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomouck &amp; eacute; tvar &amp; uring;&amp; zcaron;ky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1-3%). The total BA contents negatively correlated with weight (r = -0.6374; p &lt; 0.001) and positively with specific surface area (r = +0.4349; p &lt; 0.001). A negligible positive correlation coefficient was found between the total BAs and pH (r = +0.1303). A low negative correlation was also found between the total BAs and salt content (r = -0.1328). Compared to previous studies, the total average BA contents were considerably low. In conclusion, this type of cheese does not represent a serious problem for most consumers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

—

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

nestránkováno

Kód UT WoS článku

001420177500001

EID výsledku v databázi Scopus

2-s2.0-85217661782