Formation of biogenic amines in fish muscles processed by different ways.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F00%3A00002649" target="_blank" >RIV/60076658:12220/00:00002649 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Formation of biogenic amines in fish muscles processed by different ways.
Original language description
Changes in 7 biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) content were studied in fresh water fish muscles (Cyprinus carpio). The samples were obtained from freshly killed carp (Cyprinus carpio) of average body mass 2.3 kg (2.0 - 2.6 kg). Both temperature of storage and the way of sample handling had statistically significant effect on the biogenic amines contents. Samples of good quality contained up to 10 mg.kg-1 putrescine. This amine seems to bethe best quality marker in this kind of sample. When comparing fish halves and minced meat kept in 3°C, this critical concentration of putrescine was reached 2 - 3 days earlier in minced meat samples than in the halves. At 15°C decomposition is so fast,that critical concentration of putrescine is reached within 5 - 7 hours regardless to both ways of meat handling.
Czech name
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Czech description
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Project
<a href="/en/project/OC%20917.10" target="_blank" >OC 917.10: Biogenically active amines in food</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Biologically active amines in food processing and amines produced by bacteria.
ISBN
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Number of pages
1
Pages from-to
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Publisher name
UK
Place of publication
Nat. Vet. and Food Res. Inst.
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Type of event by nationality
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UT code for WoS article
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