The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63579738" target="_blank" >RIV/70883521:28110/24:63579738 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14310/24:00136773

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S2212429224008940?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212429224008940?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2024.104464" target="_blank" >10.1016/j.fbio.2024.104464</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Popis výsledku v původním jazyce

The aim of the study was to assess the effects of the packaging materials applied (shrink foil, copolymer coating and food wax) in combination with Lacticaseibacillus casei CCDM 198 microbial strain on biochemical, microbiological and textural properties of Dutch-type cheese during ripening (at 12 ± 1 °C for 168 days). A multivariate principal component analysis method based on a correlation matrix was employed to evaluate the relationships between basic chemical properties, textural and microbiological parameters, biogenic amine and free amino acid contents in relation to the packaging material used and the length of the ripening time. The use of different packaging materials did not have a significant effect on the salt content, fat content, and pH values, whereas significant differences were observed for dry matter content and textural properties development. The presence of Lacticaseibacillus casei CCDM 198 strain accelerated proteolysis in all samples. Shrink foil and food wax had similar effects on the development of biogenic amine content during ripening, while considerable differences were observed for the samples wrapped in copolymer coating. Copolymer coating in combination with Lacticaseibacillus casei CCDM 198 strain was able to reduce biogenic amine content by up to 28% after 168 days.

Název v anglickém jazyce

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Popis výsledku anglicky

The aim of the study was to assess the effects of the packaging materials applied (shrink foil, copolymer coating and food wax) in combination with Lacticaseibacillus casei CCDM 198 microbial strain on biochemical, microbiological and textural properties of Dutch-type cheese during ripening (at 12 ± 1 °C for 168 days). A multivariate principal component analysis method based on a correlation matrix was employed to evaluate the relationships between basic chemical properties, textural and microbiological parameters, biogenic amine and free amino acid contents in relation to the packaging material used and the length of the ripening time. The use of different packaging materials did not have a significant effect on the salt content, fat content, and pH values, whereas significant differences were observed for dry matter content and textural properties development. The presence of Lacticaseibacillus casei CCDM 198 strain accelerated proteolysis in all samples. Shrink foil and food wax had similar effects on the development of biogenic amine content during ripening, while considerable differences were observed for the samples wrapped in copolymer coating. Copolymer coating in combination with Lacticaseibacillus casei CCDM 198 strain was able to reduce biogenic amine content by up to 28% after 168 days.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Food Bioscience

ISSN

2212-4292

e-ISSN

2212-4306

Svazek periodika

61

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

001254874000001

EID výsledku v databázi Scopus

2-s2.0-85195687064