Determination of Natamycin in Fermented Dry Salami Casings

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F15%3A43873939" target="_blank" >RIV/70883521:28610/15:43873939 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216305:26310/15:PU118794 RIV/70883521:28110/15:43873939

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12576/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12576/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.12576" target="_blank" >10.1111/jfpp.12576</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of Natamycin in Fermented Dry Salami Casings

Popis výsledku v původním jazyce

Natamycin is a natural antimicrobial food additive substance used to protect food against growth of fungi and yeast. Its use is reliable and safe for the human body. Natamycin kills fungi and yeast that could spoil the taste and smell of preserved meat products. Because of the lack of literature references on its detection in meat products, the aim of this study was to elaborate a method for determination of natamycin used to impregnate fermented dry salami casings. To detect the content of the effective substance, high-performance liquid chromatography with UV/Vis and mass spectrometry detection was employed; natamycin had been extracted from area-normalized surface layers of model salami protective casings to a mixture of methanol-water and detectedwith the above method. Moreover, the effective amount of natamycin in salami casings purchased from retail network was monitored, too. Practical Applications: As the practical application of the above elaborated detection method, the anal

Název v anglickém jazyce

Determination of Natamycin in Fermented Dry Salami Casings

Popis výsledku anglicky

Natamycin is a natural antimicrobial food additive substance used to protect food against growth of fungi and yeast. Its use is reliable and safe for the human body. Natamycin kills fungi and yeast that could spoil the taste and smell of preserved meat products. Because of the lack of literature references on its detection in meat products, the aim of this study was to elaborate a method for determination of natamycin used to impregnate fermented dry salami casings. To detect the content of the effective substance, high-performance liquid chromatography with UV/Vis and mass spectrometry detection was employed; natamycin had been extracted from area-normalized surface layers of model salami protective casings to a mixture of methanol-water and detectedwith the above method. Moreover, the effective amount of natamycin in salami casings purchased from retail network was monitored, too. Practical Applications: As the practical application of the above elaborated detection method, the anal

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/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</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 Food Processing and Preservation

ISSN

0145-8892

e-ISSN

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Svazek periodika

39

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

3110-3116

Kód UT WoS článku

000368126300277

EID výsledku v databázi Scopus

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