Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00190326" target="_blank" >RIV/62156489:43210/12:00190326 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s13594-012-0075-4" target="_blank" >http://dx.doi.org/10.1007/s13594-012-0075-4</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s13594-012-0075-4" target="_blank" >10.1007/s13594-012-0075-4</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

Popis výsledku v původním jazyce

Ripening cheeses belong to the risky product category due to the formation/ presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripening cheeses. The aimof the study was to assess the safety of a smear-ripened cheese with regard to BA and PA. The content of amines was determined in cheeses produced in two shapes (discs and bars) during the winter, spring, and summer seasons, and stored until the age of 66 days at 5 and 20 °C. Storage temperature, shape, cheese age, and season accounted on average for 46, 26, 15, and 13 % of the explained variability in biogenic amines content. Tyraminecontent was twice as high (P<0.05) in the disc-shapedcheeses (834 mg/kg) as compared to the bars (419 mg/kg). Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5 °C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg/kg, respectively. Higher counts of both la

Název v anglickém jazyce

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

Popis výsledku anglicky

Ripening cheeses belong to the risky product category due to the formation/ presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripening cheeses. The aimof the study was to assess the safety of a smear-ripened cheese with regard to BA and PA. The content of amines was determined in cheeses produced in two shapes (discs and bars) during the winter, spring, and summer seasons, and stored until the age of 66 days at 5 and 20 °C. Storage temperature, shape, cheese age, and season accounted on average for 46, 26, 15, and 13 % of the explained variability in biogenic amines content. Tyraminecontent was twice as high (P<0.05) in the disc-shapedcheeses (834 mg/kg) as compared to the bars (419 mg/kg). Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5 °C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg/kg, respectively. Higher counts of both la

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Dairy Science & Technology

ISSN

1958-5586

e-ISSN

—

Svazek periodika

92

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

FR - Francouzská republika

Počet stran výsledku

16

Strana od-do

367-382

Kód UT WoS článku

306907300004

EID výsledku v databázi Scopus

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