Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010869" target="_blank" >RIV/60076658:12220/09:00010869 - 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

Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking

Original language description

Dietary polyamines putrescine, spermidine (SPD) and spermine (SPM) participate in an array of important physiological roles, including tumour growth. Thus, reliable information on polyamine content in foods has been needed. We determined therefore polyamine contents in chilled chicken meat and giblets (n=20) and skin (n=10) 24 h after slaughter. Mean SPD values were 4.8, 10.2, 11.4, 48.7 and 12.1 and those of SPM 36.8, 38.0, 24.3, 132.7 and 82.7 mg kg-1 in breast, thigh, skin, liver and heart, respectively. Significant correlations between SPD and SPM contents were observed in breast, thigh, skin and liver, whereas it was insignificant in heart. An increase of SPD and SPM was apparent in breasts and thighs stored at ?18 oC for 6 months, however, it wassignificant only for SPM in thighs. The losses of both SPD and SPM were statistically insignificant during storage of aerobically packaged breasts up to 9 days at +2 oC. A significant decrease of SPM to about 60 % of the initial contents

Czech name

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Czech description

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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

2009

Confidentiality

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

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

116

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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