The effect of cold storage of raw ewe’s milk and żentyca on their selected chemical indicators

Magdalena Rzepka , Krzysztof Surówka , Agnieszka Zawiślak

Abstract

The effect of cold storage on stability of raw ewe’s milk and żentyca by various chemical methods was examined. In ewe’s milk putrescine, cadaverine, tryptamine and agmatine were deteced, while in żentyca instead of agmatine, tyramine and histamine were found. In most cases cold storage caused increase in amine concentrations; however, their amounts have no adverse health effects. During the storage of both products, oxidation of fat and hydrolysis of protein occurred, which was proved by TBA and HPLC methods.
Author Magdalena Rzepka (FoFT / DoRaFC)
Magdalena Rzepka,,
- Department of Refrigeration and Food Concentrates
, Krzysztof Surówka (FoFT / DoRaFC)
Krzysztof Surówka,,
- Department of Refrigeration and Food Concentrates
, Agnieszka Zawiślak (FoFT / DoRaFC)
Agnieszka Zawiślak,,
- Department of Refrigeration and Food Concentrates
Pages121-125
Publication size in sheets0.5
Book Golian Jozef (eds.): Bezpečnosť a kontrola potravín. Zborník prác z X. medzinárodnej vedeckej konferencie, Smolenice, 21. - 22. marec 2013, 2013, Slovenská poľnohospodárska univerzita, ISBN 978-80-552-0992-0, 178 s.
Keywords in Englishewe’s milk, żentyca, cold storage, biogenic amines
URL http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_zivocisneho_povodu/rzepka.pdf
Internal identifierWTŻ/2013/135
Languageen angielski
Score (nominal)0
Citation count*
Additional fields
FinansowanieResearch were conducted in frame of Doctus project nr MCP.ZS. 4110.-214.1/2009
OświadczenieM. Rzepka, K. Surówka, A. Zawiślak
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