About: Contents of biogenic amines and polyamines in mould-fermented sausages

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

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.vup.sk/download.php?bulID=1308
Description	The aim of this work was to determine the contents of biogenic amines (BA) and polyamines (PA) in dry fermented sausages of a small diameter ({ 40 mm) with surface moulds, and to compare it with analogical data for smoked dry fermented sausages. The pH value, BA and PA contents were examined in samples taken on days 0 and 29 (fuet) and days 0 and 28 (Hungarian sausage), and were compared to the parameters obtained for smoked sausages (Nitran). The analysis of the content of BA in mould-fermented sausages with a small casing diameter did not demonstrate different contents of these substances in comparison with traditional smoked products available on the market. The effect of low pH values in stimulating the formation of BA was not proven. The values of BA and PA found in all the samples analysed did not exceed 200 mg?kg-1. The BA contained in the largest quantities in fuet sausages were tyramine and putrescine, while larger quantities of tyramine and histamine were found in Hungarian-type sausages. The aim of this work was to determine the contents of biogenic amines (BA) and polyamines (PA) in dry fermented sausages of a small diameter ({ 40 mm) with surface moulds, and to compare it with analogical data for smoked dry fermented sausages. The pH value, BA and PA contents were examined in samples taken on days 0 and 29 (fuet) and days 0 and 28 (Hungarian sausage), and were compared to the parameters obtained for smoked sausages (Nitran). The analysis of the content of BA in mould-fermented sausages with a small casing diameter did not demonstrate different contents of these substances in comparison with traditional smoked products available on the market. The effect of low pH values in stimulating the formation of BA was not proven. The values of BA and PA found in all the samples analysed did not exceed 200 mg?kg-1. The BA contained in the largest quantities in fuet sausages were tyramine and putrescine, while larger quantities of tyramine and histamine were found in Hungarian-type sausages. (en)
Title	Contents of biogenic amines and polyamines in mould-fermented sausages Contents of biogenic amines and polyamines in mould-fermented sausages (en)
skos:prefLabel	Contents of biogenic amines and polyamines in mould-fermented sausages Contents of biogenic amines and polyamines in mould-fermented sausages (en)
skos:notation	RIV/62157124:16270/12:43871127!RIV13-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Standarová, Eva Vorlová, Lenka Saláková, Alena Kameník, Josef
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	128592
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/12:43871127
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cadaverine; putrescine; tyramine; pH value; Hungarian-type sausage; fuet (en)
http://linked.open.../riv/klicoveSlovo	tyramine putrescine Hungarian-type sausage cadaverine fuet pH value
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[0E4BDA9C8716]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	FM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	51
http://linked.open...iv/tvurceVysledku	Saláková, Alena Vorlová, Lenka Standarová, Eva Kameník, Josef
http://linked.open...ain/vavai/riv/wos	000310106600005
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1336-8672
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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