About: Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

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About: Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reachi The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reachi (en)
Title	Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions (en)
skos:prefLabel	Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions (en)
skos:notation	RIV/62157124:16270/10:00002917!RIV11-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Janštová, Bohumíra Standarová, Eva Kordiovská, Pavlína Borkovcová, Ivana Vorlová, Lenka Dračková, Michaela
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	248873
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/10:00002917
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Olomoucké tvarůžky; smear-ripened cheese; cadaverine; tyramine; storage conditions; temperature; sensory analysis; HPLC (en)
http://linked.open.../riv/klicoveSlovo	tyramine Olomoucké tvarůžky sensory analysis temperature storage conditions HPLC cadaverine smear-ripened cheese
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[F8E47C90D35B]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	79
http://linked.open...iv/tvurceVysledku	Borkovcová, Ivana Dračková, Michaela Janštová, Bohumíra Vorlová, Lenka Standarová, Eva Kordiovská, Pavlína
http://linked.open...ain/vavai/riv/wos	000276631000019
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0001-7213
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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