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Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for storage in state material reserves. Storage requirements are usually defined as ≤25°C for at least 24 mo. One of the ways to achieve such a shelf life is sterilization. Therefore, the aim of the work was to describe, for the first time in the available scientific literature, in situ changes in the viscoelastic properties of spreadable melt (34% wt/wt DM content, 45% wt/wt fat in DM content, and 14% wt/wt protein content) during an increase in temperature (target temperature 122°C), holding at sterilization temperature (20 min) and subsequent cooling (to ∼30°C). While increasing to the target sterilization temperature, a significant decrease occurred in the storage and loss moduli values. Both moduli started to increase again during the target sterilization temperature period and during the whole cooling phase. The values of the storage and loss moduli were significantly higher at the end of the cooling of the sterilized product, and conversely, the phase angle value was lower compared with the melt before sterilization. As a result of sterilization, an increase occurred in the levels of markers of the Maillard reaction complex and lipid oxidation processes. The value of hardness, corrected stress, and elongational viscosity also increased compared with nonsterilized products. As a result of sterilization, the flavor worsened and sterilized processed cheeses showed darker (brownish) color. However, even after sterilization, the products were evaluated as acceptable for consumers and maintained their spreadability.

Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. Therefore, this study aims to study the crucial factors that could determine the decrease in biogenic amines concentration (histamine, tyramine, phenylethylamine, putrescine and cadaverine) in foodstuffs using Bacillus subtilis DEPE IB1 isolated from gouda-type cheese. The combined effects of cultivation temperature (8 °C, 23 °C and 30 °C) and the initial pH of the medium (5.0, 6.0, 7.0 and 8.0) under aerobic and also anaerobic conditions resulted in the decrease of the tested biogenic amines concentration during the cultivation time (another factor tested). Bacillus subtilis was cultivated (in vitro) in a medium supplemented with biogenic amines, and their degradation was detected using the high-performance liquid chromatography equipped with UV-detector. The course of biogenic amines degradation by Bacillus subtilis DEPE IB1 was significantly influenced by cultivation temperature and also the initial pH of the medium (p < 0.05). At the end of the cultivation, the concentration of all of the monitored biogenic amines was significantly reduced by 65–85% (p < 0.05). Therefore, this strain could be used for preventive purposes and contributes to food safety enhance.

The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rose, red) produced in the Central European region (Zone B). White wines (180 samples), rose wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rose wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rose and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.

The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS.

The aim of the presented study was to evaluate the microbiological, chemical, physical and organoleptic properties of sugar-based foods (apricot-apple jam, flower meadow honey, sweetened hazelnut cocoa spread) stored at four different temperatures (−18, 5, 23 and 40 °C) for a period of 24 months. In addition, critical combinations of storage temperature and time were determined for maintaining food quality and food safety. Storage of all samples ≤23 °C appeared to be safe from a microbiology perspective, while in the case of storage at 40 °C it was not recommended to exceed a storage period of 6 or 12 months. The pH-values decreased and the dry matter, ammonia, TBARS content increased most intensively during the first 6 months of storage (P < 0.05). The amino acid content of sweetened hazelnut cocoa spread decreased significantly at 40 °C (P < 0.05). With the prolonged storage time, the organoleptic properties of the samples deteriorated. The changes were more intensive when an elevated storage temperature was used (P < 0.05). Moreover, under the above-mentioned conditions a marginal decrease of the total saccharide content in all samples was observed. In addition, the apparent viscosity of the honey and the firmness of the jam increased significantly at elevated temperatures of 40 °C (P < 0.05). © 2022 The Author(s)

This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pate, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (-18 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p >= 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p >= 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month "0" up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of -18 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values.

This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry matter content (DM) of 30–55 g/100 g and fat in dry matter content (FDM) of 30–50 g/100 g were produced, hermetically sealed and sterilised at 120 °C for 40 min. The microbiological, chemical, textural, viscoelastic, and organoleptic parameters of unsterilised and sterilised processed cheese were compared. The effect of the products' dry matter and fat content on the sterilised samples’ properties was also evaluated. The sterilisation regime applied was sufficient to ensure the microbiological safety of processed cheese. A significant decrease in pH values and increased rate of the complex of Maillard reactions and lipid oxidation processes (P > 0.05) was detected due to sterilisation. These processes were more intense with increasing dry matter and fat content (P > 0.05). A deterioration in the appearance, colour, and aroma of processed cheese and an increase in the firmness of the products (P > 0.05) were also observed as a result of sterilisation. For the quality and safety of sterilised processed cheese, combinations of 40 g/100 g DM and 50 g/100 g FDM were recommended for spreadable products. © 2022 The Authors

The scope of the study was the evaluation of the selected physicochemical (O-2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 +/- 2 degrees C). The length of the cold storage period did not influence the values of dissolved O-2 and CO2 , bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) and evaluate their viscoelastic properties and sensory quality. Sample properties were monitored during 28 d (6 ± 2 °C). During storage a slight decrease in the pH of the samples was monitored. Furthermore, the increasing addition of κ- and ι-carrageenan resulted in complex modulus (G*) and gel strength (AF) values increase (P < 0.05). In all samples, regardless of the type and concentration of carrageenan, a significant increase in the values of firmness was observed during storage. In general, the G* and AF were higher in the samples with κ-carrageenan compared to products to which ι-carrageenan was applied (P < 0.05). Moreover, all samples were characterised as homogenous and no water release and no off-flavour (P ≥ 0.05) were detected. The suggested concentration of both tested carrageenans in order to obtain products with desired properties lies in the range of 0.050–0.125 g/100 g. © 2021

The aim of the study was to investigate the dependence of selected textural, rheological and mechanical vibration damping properties of restructured chicken breast ham (RCBH) on the concentration of furcellaran (FRC1 or FRC2) or κ-carrageenan (KC) during a 14-days storage period (at 4 ± 2 °C). The above-mentioned polysaccharides were used in concentrations of 0.25 g/100 g, 0.50 g/100 g, 0.75 g/100 g and 1.00 g/100 g. Control sample (CS) without any polysaccharide addition was also produced. The textural, rheological and mechanical vibration damping properties of RCBH samples were affected by the type and concentration of the polysaccharide used (p < 0.05) and the storage period (p < 0.05). Samples prepared with KC and FRC1 at a concentration level of 1.00 (g/100 g) presented the highest values of hardness, G′, G″ and G*. Values of G* and δ (in all tested frequency ranges) indicated a solid-like behavior for all the samples over the experimental range. It was found that the first resonance frequency peak position increased with an increase in the RCBH stiffness leading to lower vibration damping properties of the samples (p < 0.05). © 2020 Elsevier Ltd

Tyramine is one of the most toxic biogenic amines and it is produced commonly by lactic acid bacteria in fermented food products. In present study, we investigated the influence of selected nisin-producing Lactococcus lactis subsp. lactis strains and their cell-free supernatants (CFSs) on tyramine production by four Lactobacillus and two Lactiplantibacillus strains isolated from cheese and beer. Firstly, we examined the antimicrobial effect of the CFSs from twelve Lactococcus strains against tested tyramine producers by agar-well diffusion assay. Six Lactococcus strains whose CFSs showed the highest antimicrobial effect on tyramine producers were further studied. Secondly, we investigated the influence of the selected six Lactococcus strains and their respective CFSs on tyramine production by tested Lactobacillus and Lactiplantibacillus strains in MRS broth supplemented with 2 g.L−1 of L-tyrosine. Tyramine production was monitored by HPLC-UV. The tyramine formation of all tested Lactobacillus and Lactiplantibacillus strains was not detected in the presence of Lc. lactis subsp. lactis CCDM 71 and CCDM 702, and their CFSs. Moreover, the remainder of the investigated Lactococcus strains (CCDM 670, CCDM 686, CCDM 689 and CCDM 731) and their CFSs decreased tyramine production significantly (P < 0.05) – even suppressing it completely in some cases – in four of the six tested tyramine producing strains. © 2021

The aim of the study was to reduce the concentration of biogenic amines (BAs) in Dutch-type cheese by the activity of the added culture. The reduction of BAs was caused by the use of the selected strains of Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 ± 1 °C). The results indicated that the use of different microbiological strains does not have a significant influence on the basic chemical parameters of the model cheese samples. The lowest BA concentrations were determined in model cheese with Lacticaseibacillus casei CCDM 198. These samples contained fewer total BA content than the control samples: after 28 days of ripening by 32%, after 56 days by 37% and after 84 days by 32%. The adjunct culture demonstrated high efficacy of reduction of putrescine, phenylethylamine and tyramine in real conditions of the model Dutch-type cheese samples. © 2021 Elsevier Ltd

The aim of the research was the assessment of 8 biogenic amines occurrence (BA) in ciders. Forty samples with ethanol content ≤4.5% v/v (LC; low alcohol content) and 34 samples with ethanol content > 4.5% v/v (HC; high alcohol content) manufactured in the Central Europe region were tested. The cider samples were immediately analyzed after purchase and at the end of the best before date. The most abundant BA across all ciders was tyramine, followed by putrescine and cadaverine (p < 0.05). Samples reported low levels of tryptamine, spermidine, spermine, histamine and phenylethylamine. No cider at the end of the best before date had a sum of BA below <5 mg l−1. Moreover, 67% of the samples at the beginning of the storage period and 47% of the ciders after the best before date presented a total BA content in the range of 5–20 mg l−1. A total number of 14% of the samples immediately after purchase and 31% of samples at the end of the best before date showed a BA concentration in the range of 20–50 mg l−1. The BA content of 16 samples was >50 mg l−1 at the end of the best before date. However, one LC cider and two HC products displayed a BA sum of nearly 120 mg l−1. In general, higher concentrations of tyramine, cadaverine and putrescine were detected in LC samples. All in all, with the prolonging of storage the BA concentration increased. © 2021 Elsevier Ltd

Degradation of undesirable biogenic amines (BAs) in foodstuffs by microorganisms is considered one of the most effective ways of eliminating their toxicity. In this study, we design two sets of primers for the detection and quantification of the amine oxidase gene (yobN) and endogenous (housekeeping) gene (gyrB) in Bacillus subtilis. Moreover, these sets can be used for relative quantification of yobN by real-time PCR (qPCR). We also tested the degradation of BAs by three bacterial strains (B. subtilis strains: IB1a, CCM 2216, CCM 2267) in a mineral medium over a two-day period. Their degradation abilities were verified by high performance liquid chromatography with UV detection (HPLC/UV). According to the results, two strains significantly (P < 0.05) reduced histamine, tyramine, putrescine, and cadaverine. Moreover, our results indicate that the degradation ability of B. subtilis strains could be limited by sporulation because the gene encoding amine oxidase (yobN) is no longer expressed in the spores. © 2021, Association of Food Scientists & Technologists (India).

Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread., Tavený sýr je oblíbeným výrobkem s vysokou nutriční hodnotou a obsahující bílkoviny, tuky a minerály. Slupky z bobulí révy vinné jsou odpad ze závodů na zpracování vína, který stále obsahují fenolické látky s významnou antioxidační aktivitou, by mohly být použity k valorizaci zpracovaného sýra a ke zvýšení obsahu živin, fenolických látek a celkových antioxidačních vlastností. Prášek sušený v sušárně (OD) i prášek z hroznů (GS) sušený za mrazu (FD) byl charakterizován pomocí podle obsahu hlavních složek, obsahu fenolových sloučenin a antioxidační kapacity. Zkoušely se prášky OD-GS a FD-GS v množství 1% ​​a 2% (hm./hm.). OD-GS a FD-GS prášky byly charakterizovány obsahem bílkovin, obsahem tuku, vlhkostí a celkové vlákniny, což ukazuje, že toto sušení technika tyto parametry neovlivnila. Prášek OD-GS vykazoval vyšší obsah rutinu, (+) - katechinu, (-) -epikatechinu a celkového obsahu flavonoidů (TFC), zatímco vyšší celkový obsah fenolů (TPC) a radikálový kation ABTS byl pozorováno pro lyofilizovaný GS prášek. Fortifikace taveného sýra 1% a 2% (hm./hm.) GS prášku zvýšila obsah proteinu. Metodou ANOVA bylo zjištěno, že přidání FD-GS prášku do taveného sýra bylo lepší než hodnoty TPC společně s obsahem rutinu, (+) - katechinu a (-) - epikatechinu. Vyšší obsah fenolů odrážel vyšší antioxidační kapacita vzorků obohacených práškem FD-GS. Pro obohacení taveného sýra byl lepší lyofilizovaný prášek z bobulí révy vinné.