Detail publikačního výsledku

The effect of long-term storage on the quality of sterilized processed cheese

Bubelová, Z., Tremlová, B., Buňková, L., Pospiech, M., Vítová, E., Buňka, F.

Originální název

The effect of long-term storage on the quality of sterilized processed cheese

Anglický název

The effect of long-term storage on the quality of sterilized processed cheese

Druh

Článek WoS

Originální abstrakt

The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during 24-month storage. Sterilized processed cheese (SPC) is a product with extended shelf life (up to 2 years). The samples of SPC were subjected to basic chemical analyses, i.e. pH-values, dry matter, fat, crude protein and ammonia content, and microbiological analyses, i.e. total number of microorganisms, number of coliforms, colony forming units of yeasts and/or moulds and spore-forming microorganisms. Furthermore, amino acid content (ion-exchange chromatography), protein profile (SDS-PAGE) and fat globules size (image analysis of microscopic technique) were monitored and sensory analysis (scale test and pair comparative test) was implemented, too. Increasing storage temperature and length evoked decrease of total amino acid content and protein nutrition value, increase of ammonia amount, protein changes, enlargement of fat globule size and deterioration of sensory properties of SPC. All the changes grew expressive with increasing storage temperature and time.

Anglický abstrakt

The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during 24-month storage. Sterilized processed cheese (SPC) is a product with extended shelf life (up to 2 years). The samples of SPC were subjected to basic chemical analyses, i.e. pH-values, dry matter, fat, crude protein and ammonia content, and microbiological analyses, i.e. total number of microorganisms, number of coliforms, colony forming units of yeasts and/or moulds and spore-forming microorganisms. Furthermore, amino acid content (ion-exchange chromatography), protein profile (SDS-PAGE) and fat globules size (image analysis of microscopic technique) were monitored and sensory analysis (scale test and pair comparative test) was implemented, too. Increasing storage temperature and length evoked decrease of total amino acid content and protein nutrition value, increase of ammonia amount, protein changes, enlargement of fat globule size and deterioration of sensory properties of SPC. All the changes grew expressive with increasing storage temperature and time.

Klíčová slova

Amino acids; Fat globules; Proteins; Sensory properties; Sterilized processed cheese; Temperature and length of storage

Klíčová slova v angličtině

Amino acids; Fat globules; Proteins; Sensory properties; Sterilized processed cheese; Temperature and length of storage

Autoři

Bubelová, Z., Tremlová, B., Buňková, L., Pospiech, M., Vítová, E., Buňka, F.

Rok RIV

2016

Vydáno

04.08.2015

ISSN

0022-1155

Periodikum

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Svazek

52

Číslo

8

Stát

Indická republika

Strany od

4985

Strany do

4993

Strany počet

9

URL

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4519469/

BibTex

@article{BUT113432,
  author="Eva {Vítová}",
  title="The effect of long-term storage on the quality of sterilized processed cheese",
  journal="JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE",
  year="2015",
  volume="52",
  number="8",
  pages="4985--4993",
  doi="10.1007/s13197-014-1530-4.",
  issn="0022-1155",
  url="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4519469/"
}