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

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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 NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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	Z
http://linked.open...avai/riv/aktivity	Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Dohnal, Vlastimil Sládková, Pavla Komprda, Tomáš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	305151
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/09:00143280
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	enterococci; putrescine; food safety; tyramine; polyamines; lactic acid bacteria (en)
http://linked.open.../riv/klicoveSlovo	food safety tyramine putrescine lactic acid bacteria enterococci polyamines
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	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	83
http://linked.open...iv/tvurceVysledku	Dohnal, Vlastimil Komprda, Tomáš Sládková, Pavla
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	0309-1740
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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