Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43881902" target="_blank" >RIV/60076658:12220/11:43881902 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.meatsci.2010.09.009" target="_blank" >http://dx.doi.org/10.1016/j.meatsci.2010.09.009</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2010.09.009" target="_blank" >10.1016/j.meatsci.2010.09.009</a>

Result language

angličtina

Original language name

Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Original language description

Reliable information on polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations in foods has been needed. We therefore determined their concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter. PUT concentrations were quantifiable only in a part of samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses ofabout one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18 oC for 6 months. Significant losses of SPD and SPM were found in mutton breasts stored aerobically, vacuum-packaged and in a modified atmosphere at +2 oC. Boiling and stewing of mutton legs caused mean SPD and SPM losses of about 40% and roasting of about 60% of the initial content.

Czech name

—

Czech description

—

Type

J_x - 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)

Publication year

2011

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

—

Volume of the periodical

87

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

119-124

UT code for WoS article

000285955000005

EID of the result in the Scopus database

—