TBU Publications
Repository of TBU Publications

Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

DSpace Repository

Show simple item record


dc.title Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy en
dc.contributor.author Mlček, Jiří
dc.contributor.author Šustová, Květoslava
dc.contributor.author Rop, Otakar
dc.contributor.author Juríková, Tünde
dc.contributor.author Humpolíček, Petr
dc.contributor.author Balla, Štefan
dc.relation.ispartof Acta Veterinaria Brno
dc.identifier.issn 0001-7213 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 82
utb.relation.issue 2
dc.citation.spage 191
dc.citation.epage 196
dc.type article
dc.language.iso en
dc.publisher Veterinárni a farmaceutická univerzita Brno cs
dc.identifier.doi 10.2754/avb201382020191
dc.relation.uri http://actavet.vfu.cz/82/2/0191/
dc.subject Method of partial least squares en
dc.subject NIR en
dc.subject Proteolysis en
dc.subject Ripeness of cheese en
dc.description.abstract The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter) were performed at monthly intervals up to the ripening age of 6 months. In total, 19 amino acids were analysed with infrared spectrometer using two different methods, either in the regime of reflectance in the integrating sphere of the apparatus or using a fibre optic apparatus with the fibre optic probe. Reference data based on high-performance liquid chromatography were used for calibration of the spectrophotometer. Calibration models were developed using a partial least square algorithm and tested by means of cross-validation. When measured with the integrating sphere and with the probe, the values of correlation coefficients ranged from 0.835 to 0.993 and from 0.739 to 0.995, respectively. Paired t-test did not show significant differences between the reference and predicted values (P < 0.05). The results of this new calibration method showed the possibility of near infrared technology for fast determination of free amino acids, which occur during the ripening of Edam cheese. The content of free amino acids allow us to prepare Edam cheese quickly and efficiently for sale or to prepare the material for processed cheese. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003467
utb.identifier.obdid 43869881
utb.identifier.scopus 2-s2.0-84882261403
utb.identifier.wok 000324282300013
utb.source j-scopus
dc.date.accessioned 2013-09-20T08:46:44Z
dc.date.available 2013-09-20T08:46:44Z
dc.rights Attribution-NonCommercial-NoDerivs 4.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Humpolíček, Petr
utb.fulltext.affiliation Jiří Mlček1 , Květoslava Šustová2 , Otakar Rop3 , Tünde Juríková4 , Petr Humpolíček5 , Štefan Balla4 1 Tomas Bata University, Faculty of Technology, Department of Food Technology, Zlín, Czech Republic 2 Mendel University, Faculty of Agronomy, Department of Food Technology, Brno, Czech Republic 3 College of Business and Hotel Management, Department of Gastronomy, Brno, Czech Republic 4 Constantine the Philosopher University, Faculty of Central European Studies, Institute of Natural and Informatics Sciences, Nitra, Slovakia 5 Tomas Bata University,Centre of Polymer Systems, Polymer Centre, Zlín, Czech Republic Address for correspondence: Ing. Jiří Mlček, Ph.D. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic Phone: +420 576 033 030 ; Fax: +420 576 031 111 ; E-mail: mlcek@ft.utb.cz ; http://actavet.vfu.cz/
utb.fulltext.dates Received July 2, 2012 Accepted March 19, 2013
utb.fulltext.sponsorship This study was supported by projects NAZV KUS QJ1230044 which were financed by the Ministry of Agriculture of the Czech Republic.
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Polymer Centre
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Centre of Polymer Systems
Find Full text

Files in this item

Show simple item record

Attribution-NonCommercial-NoDerivs 4.0 Unported Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 4.0 Unported