Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F12%3A43883809" target="_blank" >RIV/60076658:12220/12:43883809 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodres.2012.02.016" target="_blank" >http://dx.doi.org/10.1016/j.foodres.2012.02.016</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodres.2012.02.016" target="_blank" >10.1016/j.foodres.2012.02.016</a>
Alternative languages
Result language
angličtina
Original language name
Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking
Original language description
The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7 mg kg-1 in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg-1. SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at- 18 oC for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 oC for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
90
Issue of the periodical within the volume
3
Country of publishing house
GB - UNITED KINGDOM
Number of pages
5
Pages from-to
796-800
UT code for WoS article
000307430100005
EID of the result in the Scopus database
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