Obsah biogenních aminů v pasterovaném a sterilovaném dlouhodobě skladovaném taveném sýru

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F05%3A00056526" target="_blank" >RIV/62156489:43210/05:00056526 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

Popis výsledku v původním jazyce

Content of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) was determinated in the samples of processed cheese, either pasteurized (P) or sterilized (S) and consequently stored either 22 or 57 weeks at the temperature of 8 °C and 22 °C, respectively. Tyramine was quantitatively most important biogenic amine (1.3 -- 29.3 mg kg-1); the highest level (P<0.05) was found in P cheese stored 22 weeks after processing at 8 °C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored 57 weeks (2.2 mg kg-1), content of no biogenic amine exceeded 2 mg kg-1 in any tested sample. Significantly higher (by five to six orders of magnitude; P<0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, counts of coliforms and total anaerobes, respective

Název v anglickém jazyce

Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

Popis výsledku anglicky

Content of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) was determinated in the samples of processed cheese, either pasteurized (P) or sterilized (S) and consequently stored either 22 or 57 weeks at the temperature of 8 °C and 22 °C, respectively. Tyramine was quantitatively most important biogenic amine (1.3 -- 29.3 mg kg-1); the highest level (P<0.05) was found in P cheese stored 22 weeks after processing at 8 °C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored 57 weeks (2.2 mg kg-1), content of no biogenic amine exceeded 2 mg kg-1 in any tested sample. Significantly higher (by five to six orders of magnitude; P<0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, counts of coliforms and total anaerobes, respective

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

23

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

209-216

Kód UT WoS článku

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EID výsledku v databázi Scopus

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