P. Pleva, Veronika Cabáková, Irena Butor, Vendula Pachlová, L. Buňková
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引用次数: 2
Abstract
Normal 0 21 false false false EN-GB X-NONE X-NONE The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health.
PotravinarstvoAgricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍：
Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.
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