Changes in the content of biologically active polyamines during beef loin storage and cooking

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010868" target="_blank" >RIV/60076658:12220/09:00010868 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Changes in the content of biologically active polyamines during beef loin storage and cooking
Original language description
Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initiallevels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the i
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

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

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)