Contents of biologically active polyamines in duck meat and giblets 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%2F12%3A43883810" target="_blank" >RIV/60076658:12220/12:43883810 - 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>

Result language

angličtina

Original language name

Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking

Original language description

Dietary polyamines (PA), putrescine (PUT), spermidine (SPD) and spermine (SPM), participate in numerous physiological roles, particularly in protein and DNA biosynthesis, but also in tumour growth. Reliable information on their content in foods is thus needed. We therefore determined PA content in duck meat and giblets (n=15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method. Mean PUT contents ranged between 3.0 and 5.2 mg kg-1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg-1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg-1 in breast, thigh, liver, heart and gizzard, respectively, 24h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30-40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat. Consumption of duck meat and particularly of liver can participate considerably in PA da

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)

Publication year

2012

Confidentiality

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

Name of the periodical

Food Research International

ISSN

0963-9969

e-ISSN

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Volume of the periodical

48

Issue of the periodical within the volume

1

Country of publishing house

CA - CANADA

Number of pages

6

Pages from-to

28-33

UT code for WoS article

000307430100005

EID of the result in the Scopus database

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