Proteolysis during manufacture and ripening/storing of

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A43873292" target="_blank" >RIV/70883521:28110/15:43873292 - 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

Proteolysis during manufacture and ripening/storing of

Popis výsledku v původním jazyce

Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8oC) of "Olomoucké tvarůžky" (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P < 0.01).The results gave information about the development precursors (FAA) of typically sensory active compound in "Olomoucké tvarůžky" (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.

Název v anglickém jazyce

Proteolysis during manufacture and ripening/storing of

Popis výsledku anglicky

Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8oC) of "Olomoucké tvarůžky" (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P < 0.01).The results gave information about the development precursors (FAA) of typically sensory active compound in "Olomoucké tvarůžky" (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210300" target="_blank" >QJ1210300: Systémy jištění kvality a bezpečnosti mlékárenských výrobků vhodnými metodami aplikovatelnými v praxi</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

Journal of Microbiology, Biotechnology and Food Sciences

ISBN

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ISSN

1338-5178

e-ISSN

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Počet stran výsledku

5

Strana od-do

130-134

Název nakladatele

Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology

Místo vydání

Nitra

Místo konání akce

Stará Lesná

Datum konání akce

28. 1. 2015

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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