Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002917" target="_blank" >RIV/62157124:16270/10:00002917 - 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 Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Popis výsledku v původním jazyce

The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied asdansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine andspermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times hi

Název v anglickém jazyce

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Popis výsledku anglicky

The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied asdansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine andspermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times hi

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

2010

Kód důvěrnosti údajů

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

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

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Svazek periodika

79

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

000276631000019

EID výsledku v databázi Scopus

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