Contents of biogenic amines and polyamines in mould-fermented sausages

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871127" target="_blank" >RIV/62157124:16270/12:43871127 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.vup.sk/download.php?bulID=1308" target="_blank" >http://www.vup.sk/download.php?bulID=1308</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Contents of biogenic amines and polyamines in mould-fermented sausages

Popis výsledku v původním jazyce

The aim of this work was to determine the contents of biogenic amines (BA) and polyamines (PA) in dry fermented sausages of a small diameter ({ 40 mm) with surface moulds, and to compare it with analogical data for smoked dry fermented sausages. The pH value, BA and PA contents were examined in samples taken on days 0 and 29 (fuet) and days 0 and 28 (Hungarian sausage), and were compared to the parameters obtained for smoked sausages (Nitran). The analysis of the content of BA in mould-fermented sausages with a small casing diameter did not demonstrate different contents of these substances in comparison with traditional smoked products available on the market. The effect of low pH values in stimulating the formation of BA was not proven. The values ofBA and PA found in all the samples analysed did not exceed 200 mg?kg-1. The BA contained in the largest quantities in fuet sausages were tyramine and putrescine, while larger quantities of tyramine and histamine were found in Hungarian-t

Název v anglickém jazyce

Contents of biogenic amines and polyamines in mould-fermented sausages

Popis výsledku anglicky

The aim of this work was to determine the contents of biogenic amines (BA) and polyamines (PA) in dry fermented sausages of a small diameter ({ 40 mm) with surface moulds, and to compare it with analogical data for smoked dry fermented sausages. The pH value, BA and PA contents were examined in samples taken on days 0 and 29 (fuet) and days 0 and 28 (Hungarian sausage), and were compared to the parameters obtained for smoked sausages (Nitran). The analysis of the content of BA in mould-fermented sausages with a small casing diameter did not demonstrate different contents of these substances in comparison with traditional smoked products available on the market. The effect of low pH values in stimulating the formation of BA was not proven. The values ofBA and PA found in all the samples analysed did not exceed 200 mg?kg-1. The BA contained in the largest quantities in fuet sausages were tyramine and putrescine, while larger quantities of tyramine and histamine were found in Hungarian-t

Druh

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

CEP obor

FM - Hygiena

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

51

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

9

Strana od-do

164-172

Kód UT WoS článku

000310106600005

EID výsledku v databázi Scopus

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