"Proteolysis During Manufacture And Ripening/Storing Of ""Olomoucke Tvaruzky"" Cheese (Pgi)"

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A63523460" target="_blank" >RIV/70883521:28110/15:63523460 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.jmbfs.org/wp-content/uploads/2015/02/Pachlova.pdf" target="_blank" >https://www.jmbfs.org/wp-content/uploads/2015/02/Pachlova.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15414/jmbfs.2015.4.special3.130-134" target="_blank" >10.15414/jmbfs.2015.4.special3.130-134</a>

Jazyk výsledku

angličtina

Název v původním jazyce

"Proteolysis During Manufacture And Ripening/Storing Of ""Olomoucke Tvaruzky"" Cheese (Pgi)"

Popis výsledku v původním jazyce

&quot;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 8 degrees C) of &quot;&quot;Olomoucke tvaruzky&quot;&quot; (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 &lt; 0.01). The results gave information about the development precursors (FAA) of typically sensory active compound in &quot;&quot;Olomoucke tvaruzky&quot;&quot; (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.&quot;

Název v anglickém jazyce

"Proteolysis During Manufacture And Ripening/Storing Of ""Olomoucke Tvaruzky"" Cheese (Pgi)"

Popis výsledku anglicky

&quot;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 8 degrees C) of &quot;&quot;Olomoucke tvaruzky&quot;&quot; (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 &lt; 0.01). The results gave information about the development precursors (FAA) of typically sensory active compound in &quot;&quot;Olomoucke tvaruzky&quot;&quot; (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.&quot;

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

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

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Svazek periodika

4

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

130-134

Kód UT WoS článku

000458093800033

EID výsledku v databázi Scopus

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