Whole Period Of Storage Research Articles

Development, validation and application of a UPLC-MS/MS method for simultaneous quantification of OPC-61815 and its metabolites tolvaptan, DM-4103 and DM-4107 in human plasma

OPC-61815 is an intravenous formulation vasopressin antagonist designed to treat heart failure patients, especially who have difficulty in oral intake. Tolvaptan together with DM-4103 and DM-4107 are considered as the major metabolites of OPC-61815 biotransformed in the liver via cytochrome P450 (CYP) 3A. An efficient and robust ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for quantification of OPC-61815 and its three metabolites in human plasma was developed and fully validated. To our best knowledge, it was the first published method that simultaneously quantified all of these four analytes in only one run. Simple and rapid sample preparation procedure and very short UPLC-MS/MS run time (3.5 min) offered OPC-61815 and its metabolites relatively high throughput detection, which was greatly beneficial to further clinical bio-sample analysis. The method showed good linearity and sufficient sensitivity in the range of 2.00–1000 ng/mL with a low limit of quantitation (2.00 ng/mL) for each analyte. For samples with concentrations above 1000 ng/mL, 100-fold dilution with blank plasma before sample preparation was accepted. High precision and accuracy, high selectivity and satisfactory recovery of this method were demonstrated. For all of the four analytes, no significant matrix effect or carry-over was observed. The stability of analytes and internal standards under different conditions were evaluated to ensure they were stable during the whole period of storage, preparation and detection. Also, re-injection reproducibility was investigated. In addition, the conversion test showed that almost no OPC-61815 converted into DM-4103 and DM-4107 during sample processing, while attention should be paid to the concentration difference between OPC-61815 and tolvaptan in bioanalysis. The developed UPLC-MS/MS method was successfully applied to an open, single and multiple dose administration phase I trial for monitoring the pharmacokinetics of OPC-61815. This work provided a promising way for further pharmacokinetic study of OPC-61815.

Probing the physicochemical characteristics of carrot sauce during storage.

Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.

Application of the Hurdle Technology Concept to the Fresh Za'atar (Origanum syriacum) Preservation.

Oregano (Origanum syriacum) is popularly called za’atar in the Middle East region. It is widely used in the Mediterranean diet as an aromatic herb. This study aimed to evaluate the preservation effect of natural additives, vacuum packaging, and refrigeration on the quality traits of fresh oregano. In total, 132 fresh oregano samples were formulated and split into 4 groups (n = 33) labeled group A (100% fresh oregano leaves, Control), group B (fresh oregano 63.2%, 15% fresh onion, 20% oil, 1.8% salt), group C (fresh oregano 61.91%, 15% fresh Allium cepa, 20% oil, 1.8% salt, 1.29% sumac), and group D (fresh oregano 59.2%, 15% fresh Allium cepa, 20% corn oil, 1.8% salt, 4% lactic acid, ultimate pH 4.4). Different quality traits such as color index (L*a*b*), microbiological analysis (total aerobic, anaerobic, and psychrotrophic bacteria and yeasts and molds), and sensory features (taste, flavor, appearance, saltiness, and overall acceptance) were assessed during the storage period (42 days) for all groups. Our study showed that the addition of lactic acid (group D) exhibited a strong preservation effect against aerobic and anaerobic bacteria. In this context, group D had significantly lower aerobic and anaerobic bacterial counts (5.12 vs. 6.7, 6, and 6.7 log (cfu/g); p < 0.05) and (4.75 vs. 6.6, 6.1, 6.77 (cfu/g); p < 0.05) than group A, B, and C; respectively. Group D exhibited significantly (p < 0.05) lower psychrotrophic bacterial count (3.6 log (cfu/g)) during the whole period of storage compared with control. Group B had a lower redness index (a*) (−3.3 vs. −1.8, −1.65, −1.23; p < 0.05) than groups A, C, and D; respectively. In conclusion, our study showed that there is a possibility of improving the preservation of oregano (Origanum syriacum) by using lactic acid and sumac combined with vacuum packaging under refrigeration conditions.

Blockchain-Based Offline Auditing for the Cloud in Vehicular Networks

The rapid growth of various vehicular apps such as automotive navigation and in-car entertainment has brought the explosion of vehicular data. Such a growth has given rise to a huge challenge of maintaining the quality of cloud storage services for the whole period of storage in vehicular networks. As a result, poor quality of services easily causes data corruption problems and thereby threats vehicular data integrity. Blockchain, a tamper-proofing technique, is considered a promising approach for mitigating data integrity risks in cloud storage. However, existing blockchain-based schemes for auditing long-term cloud data integrity suffer from poor communication performance in a vehicular network. In this study, a blockchain-based offline auditing scheme for cloud storage in the vehicular network is proposed to improve auditing performance. Inspired by the data structure of blockchain, we design an evidence chain to achieve offline auditing, which allows the cloud to spontaneously generate data integrity evidence without communicating with auditors during the evidence generation phase. Furthermore, we extend our scheme to support public and automatic validation based on the smart contract. We prove the security of the proposed scheme under the random oracle model and further provide the performance evaluation by comparing with the state-of-the-art approaches.

Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions

The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4 °C and 25 °C, with Serratia, Pediococcus, Enterococcus, Pseudomonas and Stenotrophomonas as the dominant genera. Serratia could be detected during the whole period of storage, and the relative abundance increased with increasing time. It indicated that Serratia might be one of the main spoilage bacteria for white H.marmoreus spoilage. Pseudomonas and Stenotrophomonas had a sharp increasing trend during the late storage period, indicating they might be a potential factor for spoilage. The volatile components of white H.marmoreus were mainly composed of ketones, aldehydes, alcohols and esters, among which 3-octanone was the main component. Correlation analysis showed that Serratia was negatively correlated with 16 volatile compounds, and also suggested that Serratia might play an important role in inhibiting the production of 16 volatile compounds. The results would provide a theoretical basis for studying the microbial dynamics and the changes of volatile compounds of white H.marmoreus during storage to control the spoilage of edible fungi.

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties.

There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

Emulsification and gelation as a tool for iron encapsulation in food-grade systems

In this study, food-grade microencapsulation systems - double emulsions and water-in-oleogel dispersions were developed as carriers for iron. Double emulsions with iron located in different water phases were produced and characterized by stability, droplet size, rheology, and iron entrapment efficiency. The effect of carnauba wax and beeswax concentration (30, 50, 100, 150 g/kg) on the physical and chemical stability of water-in-oleogel dispersions as well as the ability to encapsulate iron were examined.It was determined that the location had a great impact on the droplet size, viscosity, stability and encapsulation efficiency of iron. Double emulsion with iron located in the inner water phase showed encapsulation efficiency higher than 95%. Water-in-oleogel dispersions, solidified with beeswax exhibited higher firmness (0.6–29.6 N) and encapsulation efficiency (19–100%) values, in comparison with systems structured with carnauba wax. These systems were also characterised as more stable under dynamic conditions The microstructure of water-in-oleogels dispersions also caused a delay of lipid oxidation during the whole period of storage as after 60 days of storage peroxide value was 20–30 meq/kg. Meanwhile, iron location affected oxidation rate in double emulsion samples whereas iron in the outer phase caused the highest peroxide value (~50 meq/kg).

The study on the use of flavonoid- phosphatidylcholine coating in extending the oxidative stability of flaxseed oil during storage

The major aim of this study was to evaluate the usefulness of the flavonoid – phosphatidylcholine coating in inhibiting the lipid peroxidation process in flaxseed oil during storage. The level of malondialdehyde, fatty acid profile and antioxidant activity of flaxseed oil stored in a vessel covered with onion skin extract – phosphatidylcholine coating for 7 weeks at room temperature were analyzed. The application of a flavonoid-coating on the walls of a vessel impeded adverse changes caused by the process of lipid peroxidation while storing flaxseed oil. The level of malondialdehyde was significantly lower in oil stored with antioxidant coating than control sample during whole period of storage. Moreover, antioxidants released from onion skin extract reduced a degree of fatty acid modification in oil as well as increased the biological activity of flaxseed oil.

Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.

Dynamics of changes in total carotenoids and antioixdant activity in fruits of selected varieties of Cucurbita moschata Duch. during storage

Cucurbita moschata Duch. is a vegetable, native to the Central America and the northern parts of South America, not very well known in Slovak republic. It is a seasonal crop which is appreciated for its nutrimental and bioactive components providing human health benefits and its option of relatively long period of storage. The aim of this study was to assess the dynamics of changes of total carotenoids content and antioxidant activity in the pulp of the fruit of Cucurbita moschata Duch. after the harvest and during the storage, as well as the effect of the variety on total carotenoids content and antioxidant activity. The experiment was realised in 2018 in the experimental fields of the Botanical Garden of Slovak University of Agriculture (SUA) in Nitra. Six different varieties of Cucurbita moschata Duch. – Liscia, Matilda, Orange, Serpentine, UG 205 F1 and Waltham were examined. The harvest was was held in the second week of September 2018. The storage took place in the hall of Departmet of Vegetable. The analysis were realised after the harvest (day 0), after the storage (day 60 and day 120). Total carotenoids content after the harvest ranged from 3.80 to 8.42 mg.100g-1 FM. In the DM the content ranged from 49.66 to 91.32 mg.100g-1 .The period of 60 days of storage had positive influence on total carotenoids content in FM, as we have recorded an increase of TCC in the case of all observed varieties. After the period of 120 days of storage we have recorded both increase and decrease, depending on the variety. The increase of the total carotenoids content during the whole period of storage was by 15%. The values of the antioxidant activity after the harvest ranged from 2.76% to 10.31%. After the 60 days of storage, we have recorded both increase in ̔ Liscia, Serpentine, Waltham ̓ and decrease in the ̔ Matilda, Orange, UG 205 F1 ̓ variety. During the following 60 days of storage significant differences were found for all the varieties in all observed variants (storage period), except for the ̔ Matilda ̓ variety. Antioxidant activity significantly decreased after 60 days of storage (by 15%), but it was followed by statstically significant increase (by 25%) after 120 days of storage. The increase of the antioxidant activity during the whole period of storage was by 6.5%, but this change was not statistically significant. The variety of Cucurbita moschata Duch. had stastically proven effect both on the total carotenoids content and the antioxidant actvity.

The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits

The aim of the study was to determine the effect of the addition of 0, 1, 3, and 6% of Spirulina powder (SP) on physicochemical properties and consumer acceptability of shortbread biscuits during storage. Color, hardness, water content, water activity, total antioxidant activity (TAA), total phenolic content, lipid oxidation, fatty acids profile, and sensory evaluation of biscuits were determined on 0, 30, 60, and 90 days of storage. Results showed that biscuits baked with the addition of SP were significantly harder and darker than the control during the whole period of storage. Despite this, they were still acceptable by consumers. It was observed that in each day of storage biscuits with SP had more phenolic compounds and higher values of TAA than the control, and their contents increased with the level of SP addition. Moreover, the addition of SP reduced oxidative changes of shortbread biscuits during storage. Practical Applications Intense competition in the market of biscuit manufacturers forces to implement product innovations in order to attract new groups of consumers. Shortbread biscuits with Spirulina powder could be characterized not only by nutritional properties and quite good sensorial acceptability but also by extended shelf life. Additionally, so far products identical with the proposed have not been observed, which creates great opportunities for their commercialization.

Long-term stable surface modification of DLC coatings

Abstract The use of coatings based on diamond like carbon (DLC) for medical applications was established during the last years. Main advantages of these coatings are its high hardness, good wear and friction behavior and its biocompatibility. Using low-energy electron-beam treatment, we addressed the surface modification of DLC coatings. The aim was to generate new biofunctional surface characteristics that are long-term stable. Electron-beam modification resulted in significantly increased surface hydrophilicity, giving rise to the conclusion, that biological reaction on these surfaces will also be influenced by the modification. Furthermore, the stability of the surface modification was investigated. Therefore, the modified samples were stored for 8 weeks under ambient conditions. Additionally, the samples were stored in physiological saline solution at 37°C for 8 weeks. The stability of the modification was analyzed by contact angle measurement confirming no changes over the whole period of storage. In addition, the stability against standard cleaning and sterilization procedures was investigated. The durability of the modification to withstand these cleaning procedures was also proven. With these findings, the low-energy electron-beam modification seems to be a suitable tool for surface modification of DLC coatings. Thereby, the very good long-term stability is a great improvement in comparison to conventional surface modification methods like plasma treatment. In order to investigate the suitability of the modified coatings for biomedical applications, the cellular response was investigated using human fibroblasts, revealing a significantly reduced cell count on modified surfaces while maintaining their biocompatibility. By modification of the DLC surfaces, it is possible to adapt the cell adhesion on the treated surface areas. These findings demonstrate electron-beam treatment to be applicable for partial surface modification and functionalization within biomedical applications.

ИСПОЛЬЗОВАНИЕ СИСТЕМЫ ЭЛЕКТРОННОЙ ИСТОРИИ БОЛЕЗНИ В ДЕЯТЕЛЬНОСТИ МЕДИЦИНСКИХ ОРГАНИЗАЦИЙ

Introduction of electronic case histories to medical units including TB units is one of the factors allowing enhancing quality of medical care provision. Use of the electronic case histories provides conditions for information transparency improvement in a medical unit: financial, statistic and medico-technological. Information contained in the electronic case history is important and required both for internal and external use. Use of electronic case histories contributes to reduction of labor costs of workers in medical units, provides fast access of medical personnel to information, formalizes data, provides preservation, invariance and reliability of the information entered into electronic case history during the whole period of storage, regulates the access rights and confidentiality, personifies data and allows unifying health data of all Russian population into one pool.

Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigas and Ommastrephes bartrami)

ABSTRACTThe physicochemical changes—moisture, water activity, crude protein, total volatile basic nitrogen (TVB-N), trimethylamine oxide (TMAO), dimethylamine (DMA) and formaldehyde, reducing sugar and amino acid; microbiological changes—aerobic plate count (APC) and coliforms; and browning development (browning intensity and color) in dried-seasoned squids (Dosidicus gigas and Ommastrephes bartrami) during storage at 25°C were investigated. After the storage, the moisture and water activity decreased significantly. The content of crude protein decreased, accompanied by progressive accumulation of TVB-N and slow increase of APC. The high level of TMAO in dried-seasoned squid gradually decreased, whereas DMA and formaldehyde increased significantly during the whole period of storage. The browning intensity and b* value significantly increased, which revealed the occurrence of browning in two squid products. The dominant reducing sugar, lactose, and glucose, and the total amino acid including lysine and proline, decreased remarkably, which were well-correlated with the browning development. The quality deterioration in jumbo squid was more rapid than in neon flying squid partially due to the high level of reducing sugar in the former product. To improve quality and resist browning reaction of dried squid product during storage, the addition of extrinsic reducing sugar became a control factor.

Quality attributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

The aim of this research was to study the effect of vacuum packaging on selected microbiological, chemical and sensory properties of cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets stored at 3 ± 0.5 °C, and to determine the shelf life of the products. Fillets were analysed on days 1, 7, 10,12, 14, 15 and 16. The total viable count was significantly higher (P &lt; 0.01) in common carp samples than in bighead carp samples from storage day 12. At the end of experiment, the numbers of TVC in both groups of samples had not reached the value of 7 logcfu/g. No significant differences (P &gt; 0.05) were determined between the psychrotrophic viable counts in common carp and bighead carp samples during the whole period of storage. In cold-smoked bighead carp samples, lactic acid bacteria were the dominant micro-organisms at the end of storage period. Listeria monocytogenes and Salmonella spp. were not detected in any of the examined samples. The pH values in both samples groups were quite stable and ranged from 5.97 ± 0.08 to 6.18 ± 0.07 in cold-smoked common carp, and from 5.80 ± 0.08 to 5.98 ± 0.06 in bighead carp samples. The total volatile basic nitrogen concentration increased during the storage period in both groups of samples. Based on sensory evaluation, it was concluded that vacuum-packaged cold-smoked common carp samples remained acceptable up to 15 days of storage, whereas vacuum-packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment.

Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

DOI: 10.15414/afz.2014.17.02.47–51 Received 12. May 2014 ǀ Accepted 3. June 2014 ǀ Available online 23. June 2014 In the experiment we evaluated the influence of propolis extract in nutrition of chickens on stability of meat in the most valuable parts of carcass that were stored by freezing at -18 °C. The hybrid combination of tested chickens was Hubbard JV. Propolis extract was added to experimental groups at a dose of 600 mg.kg -1 (group E1) and 800 mg.kg -1 (group E2). Fattening lasted 42 days. Oxidative stability of breast and thigh muscles was evaluated from the 1 st day to 6 th month of storage in regular month intervals. In the breast muscle, values of malondialdehyde (MDA) were from 0.212 to 0.313 mg.kg -1 in control group, from 0.186 to 0.264 mg.kg -1 in E1 group and from 0.175 to 0.259 mg.kg -1 in E2 group. In the thigh muscle, MDA values were from 0.255 to 0.339 mg.kg -1 (control group), from 0.196 to 0.279 mg.kg -1 (E1 group) and from 0.194 to 0.268 mg.kg -1 (E2 group). Application of propolis extract in Hubbard JV chickens nutrition has significant influence (P≤0.05) on decreasing of oxidative processes in breast and thigh muscles during the whole period of storage. Keywords : chickens, nutrition, feed supplements, propolis, chicken meat, oxidative stability, malondialdehyde

Effect of a Previous Washing Step with Tannic Acid on the Quality of Minced Horse Mackerel (Trachurus trachurus) During Frozen Storage

Fatty fish have been recognized as potential raw material for production of minced meat; however, they are prone to oxidation and further deterioration. In the present study, the effect of washing and antioxidant (tannic acid) treatment on the quality of minced meat of Trachurus trachurus (horse mackerel) during frozen storage was observed. Minced meat of Trachurus trachurus was divided into three lots (T0, T1, and T2). T1 was washed with cold water, T2 with cold water containing tannic acid (100 mg/kg), and T0 was not washed. All the lots were frozen at −40°C and stored at −20 ± 2°C for 125 days and were subjected to biochemical, microbiological, and sensory evaluation at regular intervals of 25 days. The antioxidant treatment with tannic acid at the dosage used was found effective in minimizing the rancidity problems of minced meat (T2), compared to T0 and T1. During the whole period of storage, samples from T2 showed good quality in terms of microbiological, biochemical, and sensory analysis compared to T1 and T0.

Acid phosphatase from stored Poa pratensis caryopses and its ability for binding to lectins

The effect of the storage period of &lt;em&gt;Poa pratensis&lt;/em&gt; caryopses on acid phosphatase activity and on the ability of this enzyme to interact with lectins has been studied. It has been shown that after ten years of caryopses storage, the activity of acid phosphatase decreased about 50 per cent, while the content of proteins and carbohydrates did not change. The decrease of enzyme activity during the long period of storage was found only in seeds, but not in chaffs. Acid phosphatase was isolated from caryopses stored one, two, three, five and ten years. The enzyme showed the ability to bind to immoblized as well as to free conA during the whole period of storage, hut did not react with Wheat Germen Agglutinin (WGA). The activation of acid phosphatase by binding to conA decreased with the length of storage period.

Effect of postharvest storage conditions on the colour and freshness parameters of raw honey

SummaryThe influence of temperature (25, 30, 35 and 40 °C) and storage time (up to 62 or 104 days) on colour; hydroxymethyl furfural (HMF) content; and diastase index (ID) of citrus, rosemary, eucalyptus, polyfloral and honeydew honey was evaluated. Decreases in luminosity, whiteness index, hue and chroma with the increase in temperature and storage time were observed to different extents depending on the botanical origin of the honey. At all temperatures, the highest values of chromatic parameters throughout the whole period of storage corresponded to citrus honey. Honeydew honey showed the lowest values and the fewest colour differences. Principal component analysis explained 89% of the variations. PC1 (73%) separated honey types at lower temperatures in terms of colour parameters. PC2 (16%) described variations in HMF and ID in relation to storage conditions. Honey type had a much greater influence on HMF, ID and colour than storage conditions. The evaluated postharvest treatments did not alter the characteristic colour of each type of honey as long as the commercial requirements for freshness parameters were met.

Changes in quality of fresh cheese using dressing with and without probiotic culture during storage

The aim of the study was to evaluate selected chemical, microbiological and sensorial quality parameters in cheeses without (C), with addition of probiotic culture (E1) and with addition of probiotic culture and inulin (E2). These samples were analysed during 15 days of storage at cooling temperature (7 ± 2 °C). No significant differences (P &gt; 0.05) were observed in the physico-chemical parameters (content of dry matter, fat, sodium chloride and water activity) by comparing of analysed samples. Titratable acidity values in the samples increased proportionally by time of their storage. Higher increase of titratable acidity was recorded in E1 and E2 samples compared with C sample. Significant difference (P &lt; 0.05) was noticed between samples E1 and E2 in the 1st day following the cheese production, whereas the highest values were found in E2 sample during the whole period of storage. Significant difference (P &lt; 0.01) was recorded between the control sample and E2 sample in the 1st day following the cheese production. Results of titratable acidity were confirmed by pH values. In all samples, counts of lactic acid bacteria exceed value of 106 CFU g−1 during whole period of storage. Number of microorganisms rose till 6th day of storage. After 15 days of storage, higher microbial numbers were detected in C cheese sample compared with cheese samples E1 and E2. Additions of probiotic culture as well as inulin were positively perceived by assessors till 10th day of storage. Overall, assessors described the samples as unsuitable for consummation after 15 days of storage in term of their taste and smell.