Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865578" target="_blank" >RIV/70883521:28110/11:43865578 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/11:00181422

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201180030293" target="_blank" >http://dx.doi.org/10.2754/avb201180030293</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201180030293" target="_blank" >10.2754/avb201180030293</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Popis výsledku v původním jazyce

This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e.using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by meansof cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for th

Název v anglickém jazyce

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Popis výsledku anglicky

This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e.using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by meansof cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for th

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B08069" target="_blank" >2B08069: Výzkum vztahů mezi vlastnostmi kontaminující mikroflóry a tvorbou biogenních amínů jako rizikových toxikantů v systému hodnocení zdravotní nezávadnosti sýrů na spotřebitelském trhu.</a><br>

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2011

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

—

Svazek periodika

80

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

293-297

Kód UT WoS článku

000297824100010

EID výsledku v databázi Scopus

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