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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F12%3A00190326%21RIV13-MSM-43210___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
Ripening cheeses belong to the risky product category due to the formation/ presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripening cheeses. The aimof the study was to assess the safety of a smear-ripened cheese with regard to BA and PA. The content of amines was determined in cheeses produced in two shapes (discs and bars) during the winter, spring, and summer seasons, and stored until the age of 66 days at 5 and 20 °C. Storage temperature, shape, cheese age, and season accounted on average for 46, 26, 15, and 13 % of the explained variability in biogenic amines content. Tyraminecontent was twice as high (P<0.05) in the disc-shaped cheeses (834 mg/kg) as compared to the bars (419 mg/kg). Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5 °C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg/kg, respectively. Higher counts of both lactic acid bacteria (8.22 vs. 7.63 log cfu/g; P<0.05) and enterococci (6.33 vs. 6.02 log cfu/g; P<0.05) were found in the cheeses stored at 5 °C in comparison to 20 °C. It was concluded that high-risky consumers should store this type of cheese at refrigerated temperature for no longer than 2 weeks and to favor the bar-shaped products. Ripening cheeses belong to the risky product category due to the formation/ presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripening cheeses. The aimof the study was to assess the safety of a smear-ripened cheese with regard to BA and PA. The content of amines was determined in cheeses produced in two shapes (discs and bars) during the winter, spring, and summer seasons, and stored until the age of 66 days at 5 and 20 °C. Storage temperature, shape, cheese age, and season accounted on average for 46, 26, 15, and 13 % of the explained variability in biogenic amines content. Tyraminecontent was twice as high (P<0.05) in the disc-shaped cheeses (834 mg/kg) as compared to the bars (419 mg/kg). Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5 °C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg/kg, respectively. Higher counts of both lactic acid bacteria (8.22 vs. 7.63 log cfu/g; P<0.05) and enterococci (6.33 vs. 6.02 log cfu/g; P<0.05) were found in the cheeses stored at 5 °C in comparison to 20 °C. It was concluded that high-risky consumers should store this type of cheese at refrigerated temperature for no longer than 2 weeks and to favor the bar-shaped products.
dcterms:title
Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese
skos:prefLabel
Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese
skos:notation
RIV/62156489:43210/12:00190326!RIV13-MSM-43210___
n8:predkladatel
n17:orjk%3A43210
n3:aktivita
n11:S
n3:aktivity
S
n3:cisloPeriodika
4
n3:dodaniDat
n16:2013
n3:domaciTvurceVysledku
n5:7955758 n5:9240039 n5:4528387 n5:5655463 n5:4775090
n3:druhVysledku
n14:J
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
133268
n3:idVysledku
RIV/62156489:43210/12:00190326
n3:jazykVysledku
n19:eng
n3:klicovaSlova
food safety; tyramine; smear-ripened cheese; putrescine; enterococci
n3:klicoveSlovo
n4:enterococci n4:putrescine n4:tyramine n4:smear-ripened%20cheese n4:food%20safety
n3:kodStatuVydavatele
FR - Francouzská republika
n3:kontrolniKodProRIV
[F93FB635EBF7]
n3:nazevZdroje
Dairy Science & Technology
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n16:2012
n3:svazekPeriodika
92
n3:tvurceVysledku
Komprda, Tomáš Zemánek, Lubomír Rejchrtová, Eva Vymlátilová, Lenka Sládková, Pavla
n3:wos
306907300004
s:issn
1958-5586
s:numberOfPages
16
n9:doi
10.1007/s13594-012-0075-4
n6:organizacniJednotka
43210