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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022352%21RIV10-MSM-22330___
rdf:type
n7:Vysledek skos:Concept
dcterms:description
The study was aimed to (i) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin? (5 % w/w) and/or natamycin preparation DelvocidTM (10 % w/w) on the growth of target bacteria, yeasts and moulds on the surface of soft cheese Blaťácké zlato produced by company Madeta a.s., Veselí nad Lužnicí and (ii) prepare and study the antimicrobial films with incorporated lactic acid or sodium lactate, suitable for packaging of raw chicken meat. The cheese in contact with nisin/natamycin treated film was stored at temperature 4 °C and 23 °C for 23 days, while chicken meat packaged in lactic acid/sodium lactate releasing films was stored only at 4 °C for 7 days. Released antimicrobial agents caused retardation of tested microorganism growth by more than 1 logarithmic cycle on the surface of cheese Blaťácké zlato and by more than 2 logarithmic cycles in raw chicken meat . The study was aimed to (i) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin? (5 % w/w) and/or natamycin preparation DelvocidTM (10 % w/w) on the growth of target bacteria, yeasts and moulds on the surface of soft cheese Blaťácké zlato produced by company Madeta a.s., Veselí nad Lužnicí and (ii) prepare and study the antimicrobial films with incorporated lactic acid or sodium lactate, suitable for packaging of raw chicken meat. The cheese in contact with nisin/natamycin treated film was stored at temperature 4 °C and 23 °C for 23 days, while chicken meat packaged in lactic acid/sodium lactate releasing films was stored only at 4 °C for 7 days. Released antimicrobial agents caused retardation of tested microorganism growth by more than 1 logarithmic cycle on the surface of cheese Blaťácké zlato and by more than 2 logarithmic cycles in raw chicken meat .
dcterms:title
Effect of packaging films releasing antimicrobial agents on stability of food products Effect of packaging films releasing antimicrobial agents on stability of food products
skos:prefLabel
Effect of packaging films releasing antimicrobial agents on stability of food products Effect of packaging films releasing antimicrobial agents on stability of food products
skos:notation
RIV/60461373:22330/09:00022352!RIV10-MSM-22330___
n4:aktivita
n17:S
n4:aktivity
S
n4:cisloPeriodika
27
n4:dodaniDat
n16:2010
n4:domaciTvurceVysledku
n8:3673197 n8:2693860 n8:2186055
n4:druhVysledku
n15:J
n4:duvernostUdaju
n13:S
n4:entitaPredkladatele
n5:predkladatel
n4:idSjednocenehoVysledku
312202
n4:idVysledku
RIV/60461373:22330/09:00022352
n4:jazykVysledku
n6:eng
n4:klicovaSlova
antimicrobial packaging; nisin; natamycin; cheese
n4:klicoveSlovo
n14:natamycin n14:nisin n14:cheese n14:antimicrobial%20packaging
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[57307792AC9C]
n4:nazevZdroje
Czech Journal of Food Sciences
n4:obor
n9:GM
n4:pocetDomacichTvurcuVysledku
3
n4:pocetTvurcuVysledku
3
n4:rokUplatneniVysledku
n16:2009
n4:tvurceVysledku
Dobiáš, Jaroslav Hanušová, Kristýna Klaudisová, Kamila
n4:wos
000269005600110
s:issn
1212-1800
s:numberOfPages
3
n10:organizacniJednotka
22330