About: Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening     Goto   Sponge   Distinct   Permalink

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Description
  • Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1) increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages a
  • Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1) increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages a (en)
Title
  • Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening
  • Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening (en)
skos:prefLabel
  • Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening
  • Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening (en)
skos:notation
  • RIV/62156489:43210/09:00143280!RIV10-MSM-43210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • 3
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 305151
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/09:00143280
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • enterococci; putrescine; food safety; tyramine; polyamines; lactic acid bacteria (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • NL - Nizozemsko
http://linked.open...ontrolniKodProRIV
  • [92AF8D76DE79]
http://linked.open...i/riv/nazevZdroje
  • Meat science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 83
http://linked.open...iv/tvurceVysledku
  • Dohnal, Vlastimil
  • Komprda, Tomáš
  • Sládková, Pavla
http://linked.open...n/vavai/riv/zamer
issn
  • 0309-1740
number of pages
http://localhost/t...ganizacniJednotka
  • 43210
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