The effect of packaging material and adjunct culture on the
biogenic amine content, microbiological and textural properties
of Dutch-type cheese

J 2024

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

ADAMEK, Richard, Richardos Nikolaos SALEK, Danka HARUŠTIAKOVÁ, Vendula KUROVA, Leona BUNKOVA et. al.

Základní údaje

Originální název

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Autoři

ADAMEK, Richard, Richardos Nikolaos SALEK, Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí), Vendula KUROVA, Leona BUNKOVA a Vendula PACHLOVA

Vydání

FOOD BIOSCIENCE, NETHERLANDS, ELSEVIER, 2024, 2212-4292

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 5.200 v roce 2022

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.1016/j.fbio.2024.104464

UT WoS

001254874000001

Klíčová slova anglicky

Dutch-type cheese; Cheese ripening; Biogenic amine; Food safety; Adjunct culture; Packaging material

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 14. 8. 2024 12:21, Mgr. Michaela Hylsová, Ph.D.

Anotace

V originále

The aim of the study was to assess the effects of the packaging materials applied (shrink foil, copolymer coating and food wax) in combination with Lacticaseibacillus casei CCDM 198 microbial strain on biochemical, microbiological and textural properties of Dutch -type cheese during ripening (at 12 +/- 1 degrees C for 168 days). A multivariate principal component analysis method based on a correlation matrix was employed to evaluate the relationships between basic chemical properties, textural and microbiological parameters, biogenic amine and free amino acid contents in relation to the packaging material used and the length of the ripening time. The use of different packaging materials did not have a significant effect on the salt content, fat content, and pH values, whereas significant differences were observed for dry matter content and textural properties development. The presence of Lacticaseibacillus casei CCDM 198 strain accelerated proteolysis in all samples. Shrink foil and food wax had similar effects on the development of biogenic amine content during ripening, while considerable differences were observed for the samples wrapped in copolymer coating. Copolymer coating in combination with Lacticaseibacillus casei CCDM 198 strain was able to reduce biogenic amine content by up to 28% after 168 days.

Návaznosti

EF17_043/0009632, projekt VaV

Název: CETOCOEN Excellence

LM2023069, projekt VaV

Název: Výzkumná infrastruktura RECETOX

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, Výzkumná infrastruktura RECETOX

857560, interní kód MU
(Kód CEP: EF17_043/0009632)

Název: CETOCOEN Excellence (Akronym: CETOCOEN Excellence)

Investor: Evropská unie, CETOCOEN Excellence, Spreading excellence and widening participation

Citovat

ADAMEK, Richard, Richardos Nikolaos SALEK, Danka HARUŠTIAKOVÁ, Vendula KUROVA, Leona BUNKOVA a Vendula PACHLOVA. The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese. FOOD BIOSCIENCE. NETHERLANDS: ELSEVIER, 2024, roč. 61, October 2024, s. 1-13. ISSN 2212-4292. Dostupné z: https://dx.doi.org/10.1016/j.fbio.2024.104464.

@article{2423024,
   author = {Adamek, Richard and Salek, Richardos Nikolaos and Haruštiaková, Danka and Kurova, Vendula and Bunkova, Leona and Pachlova, Vendula},
   article_location = {NETHERLANDS},
   article_number = {October 2024},
   doi = {http://dx.doi.org/10.1016/j.fbio.2024.104464},
   keywords = {Dutch-type cheese; Cheese ripening; Biogenic amine; Food safety; Adjunct culture; Packaging material},
   language = {eng},
   issn = {2212-4292},
   journal = {FOOD BIOSCIENCE},
   title = {The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese},
   url = {https://www.sciencedirect.com/science/article/pii/S2212429224008940?via%3Dihub},
   volume = {61},
   year = {2024}
}

TY  - JOUR
ID  - 2423024
AU  - Adamek, Richard - Salek, Richardos Nikolaos - Haruštiaková, Danka - Kurova, Vendula - Bunkova, Leona - Pachlova, Vendula
PY  - 2024
TI  - The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese
JF  - FOOD BIOSCIENCE
VL  - 61
IS  - October 2024
SP  - 1-13
EP  - 1-13
PB  - ELSEVIER
SN  - 22124292
KW  - Dutch-type cheese
KW  - Cheese ripening
KW  - Biogenic amine
KW  - Food safety
KW  - Adjunct culture
KW  - Packaging material
UR  - https://www.sciencedirect.com/science/article/pii/S2212429224008940?via%3Dihub
N2  - The aim of the study was to assess the effects of the packaging materials applied (shrink foil, copolymer coating and food wax) in combination with Lacticaseibacillus casei CCDM 198 microbial strain on biochemical, microbiological and textural properties of Dutch -type cheese during ripening (at 12 +/- 1 degrees C for 168 days). A multivariate principal component analysis method based on a correlation matrix was employed to evaluate the relationships between basic chemical properties, textural and microbiological parameters, biogenic amine and free amino acid contents in relation to the packaging material used and the length of the ripening time. The use of different packaging materials did not have a significant effect on the salt content, fat content, and pH values, whereas significant differences were observed for dry matter content and textural properties development. The presence of Lacticaseibacillus casei CCDM 198 strain accelerated proteolysis in all samples. Shrink foil and food wax had similar effects on the development of biogenic amine content during ripening, while considerable differences were observed for the samples wrapped in copolymer coating. Copolymer coating in combination with Lacticaseibacillus casei CCDM 198 strain was able to reduce biogenic amine content by up to 28% after 168 days.
ER  -

ADAMEK, Richard, Richardos Nikolaos SALEK, Danka HARUŠTIAKOVÁ, Vendula KUROVA, Leona BUNKOVA a Vendula PACHLOVA. The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese. \textit{FOOD BIOSCIENCE}. NETHERLANDS: ELSEVIER, 2024, roč.~61, October 2024, s.~1-13. ISSN~2212-4292. Dostupné z: https://dx.doi.org/10.1016/j.fbio.2024.104464.

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