"Z(MSM 432100001)" . . . . "CZ - \u010Cesk\u00E1 republika" . "Biogenic amine content in sterilised and pasteurised long-term stored processed cheese"@en . "RIV/62156489:43210/05:00056526" . "Kalhotka, Libor" . . "513859" . "4"^^ . "Novick\u00E1, Kate\u0159ina" . . "43210" . "4"^^ . "food safety; polyamines; spoilage bacteria; tyramine"@en . "Komprda, Tom\u00E1\u0161" . "Czech Journal of Food Sciences" . "8"^^ . . "[97C63DE8AC43]" . "Sm\u011Bl\u00E1, Dana" . "Biogenic amine content in sterilised and pasteurised long-term stored processed cheese"@en . "Content of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) was determinated in the samples of processed cheese, either pasteurized (P) or sterilized (S) and consequently stored either 22 or 57 weeks at the temperature of 8 \u00B0C and 22 \u00B0C, respectively. Tyramine was quantitatively most important biogenic amine (1.3 -- 29.3 mg kg-1); the highest level (P<0.05) was found in P cheese stored 22 weeks after processing at 8 \u00B0C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored 57 weeks (2.2 mg kg-1), content of no biogenic amine exceeded 2 mg kg-1 in any tested sample. Significantly higher (by five to six orders of magnitude; P<0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, counts of coliforms and total anaerobes, respectively, were negligi"@en . . . . "209;216" . . "Obsah biogenn\u00EDch amin\u016F v pasterovan\u00E9m a sterilovan\u00E9m dlouhodob\u011B skladovan\u00E9m taven\u00E9m s\u00FDru"@cs . "Biogenic amine content in sterilised and pasteurised long-term stored processed cheese" . . . "Content of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) was determinated in the samples of processed cheese, either pasteurized (P) or sterilized (S) and consequently stored either 22 or 57 weeks at the temperature of 8 \u00B0C and 22 \u00B0C, respectively. Tyramine was quantitatively most important biogenic amine (1.3 -- 29.3 mg kg-1); the highest level (P<0.05) was found in P cheese stored 22 weeks after processing at 8 \u00B0C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored 57 weeks (2.2 mg kg-1), content of no biogenic amine exceeded 2 mg kg-1 in any tested sample. Significantly higher (by five to six orders of magnitude; P<0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, counts of coliforms and total anaerobes, respectively, were negligi" . . . . "Biogenic amine content in sterilised and pasteurised long-term stored processed cheese" . "Obsah osmi biogenn\u00EDch amin\u016F (BA; tryptaminu, fenylethylaminu, histaminu, tyraminu, putrescinu, kadaverinu, sperminu a spermidinu) byl stanoven ve vzorc\u00EDch taven\u00E9ho s\u00FDru, kter\u00E9 byly bu\u010F pasterov\u00E1ny (P) nebo sterilov\u00E1ny (S) a n\u00E1sledn\u011B skladov\u00E1ny 22, respektive 57 t\u00FDdn\u016F p\u0159i teplot\u011B bu\u010F 8 \u00B0C nebo 22 \u00B0C. Kvantitativn\u011B nejv\u00FDznamn\u011Bj\u0161\u00EDm BA byl ve v\u0161ech sledovan\u00FDch vzorc\u00EDch tyramin (1,3 -- 29,3 mg kg-1); nejvy\u0161\u0161\u00ED obsah tyraminu (P<0,05) byl nalezen ve vzorku pasterovan\u00E9ho s\u00FDru skladovan\u00E9ho 22 t\u00FDdn\u016F p\u0159i teplot\u011B 8 \u00B0C (P1). Obsah ostatn\u00EDch BA ( s v\u00FDjimkou putrescinu ve vzorku P s\u00FDru skladovan\u00E9ho 57 t\u00FDdn\u016F p\u0159i 8 \u00B0C), nep\u0159es\u00E1hl v \u017E\u00E1dn\u00E9m vzorku 2 mg kg-1. O p\u011Bt a\u017E \u0161est \u0159\u00E1d\u016F vy\u0161\u0161\u00ED (P<0,05) po\u010Dty celkov\u00FDch aerobn\u00EDch a fakultativn\u011B anaerobn\u00EDch mikroorganizm\u016F ve vzorku P1 ve srovn\u00E1n\u00ED se v\u0161emi ostatn\u00EDmi vzorky indikovaly pravd\u011Bpodobn\u00E9 mikroskopick\u00E9 naru\u0161en\u00ED obalu tohoto vzorku. Z\u00E1chyt bakteri\u00ED ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED byl ve v\u0161ech vzorc\u00EDch negativn\u00ED, po\u010Dty koliformn\u00EDch, resp. celkov\u00FDch anaerobn\u00EDch mikroorganizm\u016F byly ve v\u0161ech vzo"@cs . "23" . . "RIV/62156489:43210/05:00056526!RIV06-MSM-43210___" . "Obsah biogenn\u00EDch amin\u016F v pasterovan\u00E9m a sterilovan\u00E9m dlouhodob\u011B skladovan\u00E9m taven\u00E9m s\u00FDru"@cs . . "1212-1800" . . . "5" .