This HTML5 document contains 53 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n10http://localhost/temp/predkladatel/
n9http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n16http://linked.opendata.cz/ontology/domain/vavai/
n11http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n14http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62156489%3A43210%2F04%3A00002396%21RIV%2F2005%2FMSM%2F432105%2FN/
n7http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n13http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n8http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n18http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n6http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F04%3A00002396%21RIV%2F2005%2FMSM%2F432105%2FN
rdf:type
skos:Concept n16:Vysledek
dcterms:description
Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech. Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2 = 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2 = 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB
dcterms:title
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech
skos:prefLabel
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages Vliv startovací kultury, směsi koření, doby skladování a teploty na obsah biogenních aminů v trvanlivých fermentovaných salámech
skos:notation
RIV/62156489:43210/04:00002396!RIV/2005/MSM/432105/N
n3:strany
607;616
n3:aktivita
n13:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
4
n3:dodaniDat
n6:2005
n3:domaciTvurceVysledku
n9:8413959 n9:6516068 n9:5655463 n9:2001209 n9:7493193 n9:8683913
n3:druhVysledku
n18:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
562029
n3:idVysledku
RIV/62156489:43210/04:00002396
n3:jazykVysledku
n8:eng
n3:klicovaSlova
Biogenic amines;food safety;lactic acid bacteria;putrescine;tyramine
n3:klicoveSlovo
n7:putrescine n7:food%20safety n7:tyramine n7:Biogenic%20amines n7:lactic%20acid%20bacteria
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[DD946E52F1C4]
n3:nazevZdroje
Meat Science
n3:obor
n15:GM
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
6
n3:rokUplatneniVysledku
n6:2004
n3:svazekPeriodika
67
n3:tvurceVysledku
Klejdus, Bořivoj Komprda, Tomáš Štencl, Jiří Pechová, Pavla Kalhotka, Libor Smělá, Dana
n3:zamer
n11:MSM%20432100001
s:issn
0309-1740
s:numberOfPages
10
n10:organizacniJednotka
43210