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

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dc.title The effect of long-term storage on the quality of sterilized processed cheese en
dc.contributor.author Bubelová, Zuzana
dc.contributor.author Tremlová, Bohuslava
dc.contributor.author Buňková, Leona
dc.contributor.author Pospiech, Matěj
dc.contributor.author Vítová, Eva
dc.contributor.author Buňka, František
dc.relation.ispartof Journal of Food Science and Technology
dc.identifier.issn 0022-1155 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 52
utb.relation.issue 8
dc.citation.spage 4985
dc.citation.epage 4993
dc.type article
dc.language.iso en
dc.publisher Springer India
dc.identifier.doi 10.1007/s13197-014-1530-4
dc.relation.uri https://link.springer.com/article/10.1007/s13197-014-1530-4
dc.subject Amino acids en
dc.subject Fat globules en
dc.subject Proteins en
dc.subject Sensory properties en
dc.subject Sterilized processed cheese en
dc.subject Temperature and length of storage en
dc.description.abstract 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. © 2014, Association of Food Scientists & Technologists (India). en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005259
utb.identifier.obdid 43873439
utb.identifier.scopus 2-s2.0-85027924907
utb.identifier.wok 000358665800030
utb.identifier.pubmed 26243918
utb.identifier.coden JFSTA
utb.source j-wok
dc.date.accessioned 2015-08-28T12:04:55Z
dc.date.available 2015-08-28T12:04:55Z
dc.description.sponsorship National Agency for Agriculture Research [QJ1210300]; Complex Sustainable Systems programme; Tomas Bata University in Zlin [IGA/FT/2013/010]
utb.contributor.internalauthor Bubelová, Zuzana
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Buňka, František
utb.scopus.affiliation Department of Food Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, Zlin, Czech Republic; Department of Vegetable Foodstuffs and Plant Production, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic; Department of Environmental Protection Engineering, Tomas Bata University in Zlin, Zlin, Czech Republic; Institute of Food Science and Biotechnology, Brno University of Technology, Brno, Czech Republic
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