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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F11%3A00181422%21RIV13-MSM-43210___
rdf:type
n12:Vysledek skos:Concept
dcterms:description
This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e. using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by means of cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for the evaluation of the material for the processed cheese production, or cheese sale in optimal level of ripening. This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e. using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by means of cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for the evaluation of the material for the processed cheese production, or cheese sale in optimal level of ripening.
dcterms:title
Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening.
skos:prefLabel
Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening.
skos:notation
RIV/62156489:43210/11:00181422!RIV13-MSM-43210___
n12:predkladatel
n15:orjk%3A43210
n3:aktivita
n6:P n6:V
n3:aktivity
P(2B08069), V
n3:cisloPeriodika
3
n3:dodaniDat
n8:2013
n3:domaciTvurceVysledku
n11:8573255 n11:3289133
n3:druhVysledku
n19:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
186815
n3:idVysledku
RIV/62156489:43210/11:00181422
n3:jazykVysledku
n9:eng
n3:klicovaSlova
NIR; Tyrosine; Proteolysis; Tryptophan; Edam
n3:klicoveSlovo
n4:NIR n4:Proteolysis n4:Edam n4:Tryptophan n4:Tyrosine
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[9C77D8F78501]
n3:nazevZdroje
Acta Veterinaria Brno
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
4
n3:projekt
n14:2B08069
n3:rokUplatneniVysledku
n8:2011
n3:svazekPeriodika
80
n3:tvurceVysledku
Šustová, Květoslava Rop, Otakar Mlček, Jiří Dohnal, Vlastimil
s:issn
0001-7213
s:numberOfPages
5
n10:organizacniJednotka
43210