The influence of storage method on the sensory characteristics of smear-ripened cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00217149" target="_blank" >RIV/62156489:43210/14:00217149 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.cabi.org/cabdirect/FullTextPDF/2014/20143095685.pdf" target="_blank" >http://www.cabi.org/cabdirect/FullTextPDF/2014/20143095685.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of storage method on the sensory characteristics of smear-ripened cheese

Popis výsledku v původním jazyce

The paper is focused on the possibility of extending the shelf life of smear-ripened cheeses by storing them in different conditions but preserving their sensory characteristics. The cheeses were stored in the following conditions: A - storage in a refrigerator at 4 -- 8 °C, B - storage in a refrigerator at 4 -- 8 °C and one week in a freezer at -18 °C, C - storage in a refrigerator at 4 -- 8 °C and 7 weeks in a freezer at -18 °C. A sensory analysis of smell, colour and appearance, the degree of ripeness, consistency and taste was performed. For rating, unstructured line scales were used. As the best storage method for preserving the sensory characteristics and extending the shelf life proved out to be the storage in a refrigerator at 4 -- 8 °C (samples A) and the second best method for extending the shelf life was the storage in a refrigerator at 4 -- 8 °C and 7 weeks in a freezer at -18 °C.

Název v anglickém jazyce

The influence of storage method on the sensory characteristics of smear-ripened cheese

Popis výsledku anglicky

The paper is focused on the possibility of extending the shelf life of smear-ripened cheeses by storing them in different conditions but preserving their sensory characteristics. The cheeses were stored in the following conditions: A - storage in a refrigerator at 4 -- 8 °C, B - storage in a refrigerator at 4 -- 8 °C and one week in a freezer at -18 °C, C - storage in a refrigerator at 4 -- 8 °C and 7 weeks in a freezer at -18 °C. A sensory analysis of smell, colour and appearance, the degree of ripeness, consistency and taste was performed. For rating, unstructured line scales were used. As the best storage method for preserving the sensory characteristics and extending the shelf life proved out to be the storage in a refrigerator at 4 -- 8 °C (samples A) and the second best method for extending the shelf life was the storage in a refrigerator at 4 -- 8 °C and 7 weeks in a freezer at -18 °C.

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Science.

ISSN

1338-5178

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

18-21

Kód UT WoS článku

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EID výsledku v databázi Scopus

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