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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F09%3A00143280%21RIV10-MSM-43210___
rdf:type
n18:Vysledek skos:Concept
dcterms:description
Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1) increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages a Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1) increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages a
dcterms:title
Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening
skos:prefLabel
Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening
skos:notation
RIV/62156489:43210/09:00143280!RIV10-MSM-43210___
n3:aktivita
n11:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
3
n3:dodaniDat
n15:2010
n3:domaciTvurceVysledku
n5:3289133 n5:5655463 n5:4528387
n3:druhVysledku
n13:J
n3:duvernostUdaju
n7:S
n3:entitaPredkladatele
n4:predkladatel
n3:idSjednocenehoVysledku
305151
n3:idVysledku
RIV/62156489:43210/09:00143280
n3:jazykVysledku
n14:eng
n3:klicovaSlova
enterococci; putrescine; food safety; tyramine; polyamines; lactic acid bacteria
n3:klicoveSlovo
n8:polyamines n8:food%20safety n8:lactic%20acid%20bacteria n8:tyramine n8:enterococci n8:putrescine
n3:kodStatuVydavatele
NL - Nizozemsko
n3:kontrolniKodProRIV
[92AF8D76DE79]
n3:nazevZdroje
Meat science
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n15:2009
n3:svazekPeriodika
83
n3:tvurceVysledku
Dohnal, Vlastimil Sládková, Pavla Komprda, Tomáš
n3:zamer
n12:MSM%20432100001
s:issn
0309-1740
s:numberOfPages
9
n17:organizacniJednotka
43210