Changes in the content of biologically active polyamines during storage and cooking of pig liver

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F07%3A00008133" target="_blank" >RIV/60076658:12220/07:00008133 - 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

Changes in the content of biologically active polyamines during storage and cooking of pig liver

Original language description

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method.Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below th

Czech name

Změny obsahu biologicky aktivních polyaminů během skladování a tepelných úprav vepřových jater

Czech description

Příspěvek je zaměřen na problematiku: Změny obsahu biologicky aktivních polyaminů během skladování a tepelných úprav vepřových jater

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

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Volume of the periodical

77

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

269-274

UT code for WoS article

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EID of the result in the Scopus database

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