Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00143280" target="_blank" >RIV/62156489:43210/09:00143280 - 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 dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

Popis výsledku v původním jazyce

Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P)and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1)increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sau

Název v anglickém jazyce

Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

Popis výsledku anglicky

Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P)and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1)increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sau

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

2009

Kód důvěrnosti údajů

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

Název periodika

Meat science

ISSN

0309-1740

e-ISSN

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Svazek periodika

83

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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