"Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) were tested during ripening (21 days) and storing (91 days). The basic raw materials were the same for all samples: lean beef meat, lean pork and pork fat in equal parts, nitrite salt mixture (2.5 %), and sugars (1.0 %). The method used for water activity tests was indirect manometric in a static environment. Moisture content of samples was measured using halogen dryer. The course of water activity and moisture content of sausages was variable during ripening and steady during storage. Diagrams showed gradual decrease of both parameters. Mathematical models of water activity and moisture content for storage of dry fermented sausages were developed and statistically verified. The influence of starter cultures was not significant." . "RIV/62156489:43210/04:00001686" . "RIV/62156489:43210/04:00001686!RIV/2005/MSM/432105/N" . . "Zm\u011Bny vodn\u00ED aktivity v\u00EDceslo\u017Ekov\u00E9 potravinov\u00E9 sm\u011Bsi v pr\u016Fb\u011Bhu zpracov\u00E1v\u00E1n\u00ED"@cs . . . "Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) were tested during ripening (21 days) and storing (91 days). The basic raw materials were the same for all samples: lean beef meat, lean pork and pork fat in equal parts, nitrite salt mixture (2.5 %), and sugars (1.0 %). The method used for water activity tests was indirect manometric in a static environment. Moisture content of samples was measured using halogen dryer. The course of water activity and moisture content of sausages was variable during ripening and steady during storage. Diagrams showed gradual decrease of both parameters. Mathematical models of water activity and moisture content for storage of dry fermented sausages were developed and statistically verified. The influence of starter cultures was not significant."@en . "Z(MSM 432100001)" . "2"^^ . . "4" . . . . "Komprda, Tom\u00E1\u0161" . "[519A0C770B5B]" . . . . "2"^^ . "8"^^ . "Water activity changes of multicomponent food mixture during processing" . . . "Water activity changes of multicomponent food mixture during processing" . "43210" . "594995" . "1211-8516" . . "Vodn\u00ED aktivita je v\u00FDznamn\u00FD parametr pro stanovov\u00E1n\u00ED a predikci potenci\u00E1ln\u00EDch zm\u011Bn mikrobi\u00E1ln\u00ED stability potravin. M\u016F\u017Ee b\u00FDt vyu\u017Eita pro ur\u010Dov\u00E1n\u00ED podm\u00EDnek skladov\u00E1n\u00ED, balen\u00ED a tak\u00E9 pro v\u00FDb\u011Br ingredienc\u00ED. P\u0159i jej\u00EDm ur\u010Dov\u00E1n\u00ED se vych\u00E1z\u00ED v\u017Edy z rovnov\u00E1\u017En\u00E9ho stavu testovan\u00E9ho vzorku a prost\u0159ed\u00ED, co\u017E plat\u00ED obecn\u011B, tedy i u v\u00EDceslo\u017Ekov\u00FDch sm\u011Bs\u00ED. Zm\u011Bny vodn\u00ED aktivity a souvisej\u00EDc\u00EDho obsahu vlhkosti byly analyzov\u00E1ny u vzork\u016F trvanliv\u00E9ho fermentovan\u00E9ho sal\u00E1mu %22Herkules%22 vyroben\u00E9ho se dv\u011Bma startovac\u00EDmi kulturami (Pediococcus pentosaceus + Staphylococcus carnosus a Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) b\u011Bhem zr\u00E1n\u00ED (21 dn\u00ED) a skladov\u00E1n\u00ED (91 dn\u00ED). Z\u00E1kladn\u00EDmi surovinami pro jeho p\u0159\u00EDpravu byly stejn\u00E9 d\u00EDly hov\u011Bz\u00EDho a vep\u0159ov\u00E9ho masa a vep\u0159ov\u00E9ho tuku s p\u0159\u00EDdavkem sm\u011Bsi sol\u00ED (2,5 %) a cukr\u016F (1 %). Vodn\u00ED aktivita byla m\u011B\u0159ena nep\u0159\u00EDmou manometrickou metodou ve statick\u00E9m prost\u0159ed\u00ED. Obsah vlhkosti byl stanovov\u00E1n v halogenov\u00E9 su\u0161\u00E1rn\u011B. Zr\u00E1n\u00ED prob\u00EDhalo p\u0159i specifick\u00FDch podm\u00EDnk\u00E1ch v\u00FDrobce a sk"@cs . "Water activity changes of multicomponent food mixture during processing"@en . "\u0160tencl, Ji\u0159\u00ED" . . "Zm\u011Bny vodn\u00ED aktivity v\u00EDceslo\u017Ekov\u00E9 potravinov\u00E9 sm\u011Bsi v pr\u016Fb\u011Bhu zpracov\u00E1v\u00E1n\u00ED"@cs . "Modeling;moisture content;ripening;sausage;storage;temperature"@en . . . "Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis" . . "111;118" . . "Water activity changes of multicomponent food mixture during processing"@en . "CZ - \u010Cesk\u00E1 republika" . "LII" . .