Acta Vet. Brno 2013, 82: 191-196

https://doi.org/10.2754/avb201382020191

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

Jiří Mlček1, Květoslava Šustová2, Otakar Rop3, Tünde Juríková4, Petr Humpolíček5, Štefan Balla4

1Tomas Bata University, Faculty of Technology, Department of Food Technology, Zlín, Czech Republic
2Mendel University, Faculty of Agronomy, Department of Food Technology, Brno, Czech Republic
3College of Business and Hotel Management, Department of Gastronomy, Brno, Czech Republic
4Constantine the Philosopher University, Faculty of Central European Studies, Institute of Natural and Informatics Sciences, Nitra, Slovakia
5Tomas Bata University, Centre of Polymer Systems, Polymer Centre, Zlín, Czech Republic

References

1. Adamopoulos KG, Goula AM, Petropakis HJ 2001: Quality control during processing of feta cheese – NIR application. J Food Compos Anal 14: 431-440 <https://doi.org/10.1006/jfca.2000.0976>
2. Ardo Y, Polychronidau A 1999: Laboratory manual for chemical analysis of cheese. COST 95, Luxembourg. Ed by Luxembourg: Office for Official Publications of the European Communities
3. Buňka F, Hrabě J, Kráčmar S 2004: The effect of sterilisation on amino acid contents in processed cheese. Int Dairy J 14: 829-831 <https://doi.org/10.1016/j.idairyj.2004.02.008>
4. Čurda L, Kukačková O, Novotná M 2001: Near-infrared spectroscopy and its application to milk and dairy products analysis. Chem Listy 96: 1-18
5. Forman L 1996: Dairy technology II. Ed. VSCHT, Praha, 228 p.
6. Fox P 2004: Cheese: chemistry, physics, and microbiology. Elsevier, Amsterdam, 617 p.
7. Hering P, Hanuš O, Frelich J, Pytloun J, Macek A, Janů L, Kopecký J 2008: Relationships between the results of various methods of urea analysis in native and enriched milk. Czech J Anim Sci 53: 64-76
8. Janštová B, Dračková M, Cupáková S, Přidalová H, Pospíšilová M, Karpíšková R, Vorlová L 2010: Safety and quality of farm fresh goat’s cheese in the Czech Republic. Czech J Food Sci 28: 1-8
9. Lane CN, Fox PF, Johnston DE, McSweeney PLH 1997: Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening. Int Dairy J 7: 453-464 <https://doi.org/10.1016/S0958-6946(97)00041-1>
10. Liu SQ, Holland R, McJarrow P, Crow VL 2003: Serine metabolism in Lactobacillus plantarum. Int J Food Microbiol 89: 265-273 <https://doi.org/10.1016/S0168-1605(03)00157-0>
11. McKenna D 2001: Measuring moisture in cheese by near infrared absorption spectroscopy. J AOAC Int 84: 623-628
12. McQueen DH, Wilson R, Kinnunen A, Jensen EP 1995: Comparison of two infrared spectroscopic methods for cheese analysis. Talanta 42: 2007-2015 <https://doi.org/10.1016/0039-9140(95)01685-6>
13. McSweeney PLH 2004: Biochemistry of cheese ripening: introduction and overview. Int J Dairy Technol 57: 347–357
14. McSweeney PLH, Sousa MJ 2000: Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 80: 293-324 <https://doi.org/10.1051/lait:2000127>
15. Mlček J, Rop O, Dohnal V, Šustová K 2011: Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. Acta Vet Brno 80: 293-297 <https://doi.org/10.2754/avb201180030293>
16. Mlček J, Šustová K, Simeonovová J. 2006: Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef. Czech J Anim Sci 51: 361-368
17. Østlie HM, Eliassen L, Florvaag A, Skeie S 2004: Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening. Int J Food Microbiol 94: 287-299 <https://doi.org/10.1016/j.ijfoodmicro.2004.01.012>
18. Østlie HM, Eliassen L, Skeie S 2005: Phenotypic and PCR based characterization of the microflora in Prast cheese during ripening. Int Dairy J 15: 911-920 <https://doi.org/10.1016/j.idairyj.2004.08.020>
19. Rodriguez-Otero JL, Hermida M, Cepeda A 1995: Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy. J AOAC Int 78: 802-806
20. Yvon M, Rijnen L 2001: Cheese flavour formation by amino acid catabolism. Int Dairy J 11: 185-201 <https://doi.org/10.1016/S0958-6946(01)00049-8>
front cover
  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

Current issue

Archive