About: Effect of storage temperature on the quality of dry fermented sausage Poličan

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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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/66436.pdf
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)
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)
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)
skos:notation	RIV/62157124:16270/12:43871118!RIV13-MSM-16270___
http://linked.open...avai/predkladatel	Fakulta veterinární hygieny a ekologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Standarová, Eva Bořilová, Gabriela Saláková, Alena Steinhauser, Ladislav Kameník, Josef Pavlík, Zdeněk
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	133281
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/12:43871118
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	chemical parameters; biogenic amine and polyamine content; sensory evaluation; oxidation changes; vacuum-packed products (en)
http://linked.open.../riv/klicoveSlovo	chemical parameters biogenic amine and polyamine content oxidation changes vacuum-packed products sensory evaluation
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[B6D4446FEE19]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
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	2012
http://linked.open...v/svazekPeriodika	30
http://linked.open...iv/tvurceVysledku	Bořilová, Gabriela Saláková, Alena Steinhauser, Ladislav Standarová, Eva Pavlík, Zdeněk Kameník, Josef
http://linked.open...ain/vavai/riv/wos	000305795800001
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1212-1800
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	16270
is http://linked.open...avai/riv/vysledek of	Effect of storage temperature on the quality of dry fermented sausage Poličan

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