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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F12%3A00191120%21RIV13-MSM-43210___
rdf:type
skos:Concept n5:Vysledek
dcterms:description
Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim of this article is to evaluate microorganisms accompanying ripening of fermented sausages Poličan and characterize relationships between activity of microorganisms and content of biogenic amines. Lactic acid bacteria are the most important group of microorganisms. Their counts are relatively high already at the beginning of ripening - about 106 CFU.g-1. During the first week of ripening, their numbers increased to 107 CFU.g-1 and has not changed much further. Due to the minimal counts of coliform bacteria and micromycetes at the end of ripening, both series of these products can be considered as good and safe. In freshly made sausages, the amount of biogenic amines was low. Spermidine, spermine and tyramine were quantitatively the most important. During ripening, the content of biogenic amines was increasing. Significant difference in biogenic amines between I. and II. series was found only for tyramine which was detected in difference exceeding 100 mg.kg-1 at the end of ripening. Sausages from II. series with high levels of tyramine may present a risk for sensitive individuals. Due to low levels of biogenic amines, other samples may be regarded as unproblematic. Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim of this article is to evaluate microorganisms accompanying ripening of fermented sausages Poličan and characterize relationships between activity of microorganisms and content of biogenic amines. Lactic acid bacteria are the most important group of microorganisms. Their counts are relatively high already at the beginning of ripening - about 106 CFU.g-1. During the first week of ripening, their numbers increased to 107 CFU.g-1 and has not changed much further. Due to the minimal counts of coliform bacteria and micromycetes at the end of ripening, both series of these products can be considered as good and safe. In freshly made sausages, the amount of biogenic amines was low. Spermidine, spermine and tyramine were quantitatively the most important. During ripening, the content of biogenic amines was increasing. Significant difference in biogenic amines between I. and II. series was found only for tyramine which was detected in difference exceeding 100 mg.kg-1 at the end of ripening. Sausages from II. series with high levels of tyramine may present a risk for sensitive individuals. Due to low levels of biogenic amines, other samples may be regarded as unproblematic.
dcterms:title
Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan
skos:prefLabel
Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan Changes in counts of microorganisms and biogenic amines production during the manufacture of fermented sausages Poličan
skos:notation
RIV/62156489:43210/12:00191120!RIV13-MSM-43210___
n5:predkladatel
n6:orjk%3A43210
n4:aktivita
n15:S
n4:aktivity
S
n4:cisloPeriodika
2
n4:dodaniDat
n17:2013
n4:domaciTvurceVysledku
n7:6831214 n7:2088282 n7:2001209 n7:5061830
n4:druhVysledku
n11:J
n4:duvernostUdaju
n18:S
n4:entitaPredkladatele
n14:predkladatel
n4:idSjednocenehoVysledku
126679
n4:idVysledku
RIV/62156489:43210/12:00191120
n4:jazykVysledku
n13:eng
n4:klicovaSlova
fermented sausages; biogenic amines; decarboxylase activity; microorganisms
n4:klicoveSlovo
n12:biogenic%20amines n12:fermented%20sausages n12:decarboxylase%20activity n12:microorganisms
n4:kodStatuVydavatele
SK - Slovenská republika
n4:kontrolniKodProRIV
[CD754CC8E293]
n4:nazevZdroje
The Journal of Microbiology, Biotechnology and Food Sciences
n4:obor
n16:EE
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
5
n4:rokUplatneniVysledku
n17:2012
n4:svazekPeriodika
2
n4:tvurceVysledku
Čírtková, Veronika Přichystalová, Jitka Kalhotka, Libor Matoušová, Zuzana Cwiková, Olga
s:issn
1338-5178
s:numberOfPages
17
n10:organizacniJednotka
43210