| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2 = 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB
- Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2 = 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB (en)
- Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech. (cs)
|
| Title
| - Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech (cs)
- Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
- Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages (en)
|
| skos:prefLabel
| - Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech (cs)
- Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
- Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages (en)
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| skos:notation
| - RIV/62156489:43210/04:00002396!RIV/2005/MSM/432105/N
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| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/04:00002396
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Biogenic amines;food safety;lactic acid bacteria;putrescine;tyramine (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Kalhotka, Libor
- Pechová, Pavla
- Klejdus, Bořivoj
- Komprda, Tomáš
- Štencl, Jiří
- Smělá, Dana
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
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