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Description
| - The influence of different storage temperatures (5 degrees C and 15 degrees C) on the quality of vacuum-packed dry fermented sausage Polican was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15 degrees C, the total content of biogenic amines in samples was higher than that for samples stored at 5 degrees C with statistical differences P { 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15 degrees C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low.
- The influence of different storage temperatures (5 degrees C and 15 degrees C) on the quality of vacuum-packed dry fermented sausage Polican was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15 degrees C, the total content of biogenic amines in samples was higher than that for samples stored at 5 degrees C with statistical differences P { 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15 degrees C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low. (en)
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Title
| - Effect of storage temperature on the quality of dry fermented sausage Poličan
- Effect of storage temperature on the quality of dry fermented sausage Poličan (en)
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skos:prefLabel
| - Effect of storage temperature on the quality of dry fermented sausage Poličan
- Effect of storage temperature on the quality of dry fermented sausage Poličan (en)
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skos:notation
| - RIV/62157124:16270/12:43871118!RIV13-MSM-16270___
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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
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/12:43871118
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - chemical parameters; biogenic amine and polyamine content; sensory evaluation; oxidation changes; vacuum-packed products (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Bořilová, Gabriela
- Saláková, Alena
- Steinhauser, Ladislav
- Standarová, Eva
- Pavlík, Zdeněk
- Kameník, Josef
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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