Comparison of the formation of biogenic amines in irradiated and smoked fish
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F17%3A43895966" target="_blank" >RIV/60076658:12220/17:43895966 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s00217-017-2906-2" target="_blank" >http://dx.doi.org/10.1007/s00217-017-2906-2</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-017-2906-2" target="_blank" >10.1007/s00217-017-2906-2</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of the formation of biogenic amines in irradiated and smoked fish
Original language description
Levels of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of grass carp (Ctenopharyngodon idella) and bighead carp (Hypophthalmichthys molitrix). Fish flesh was treated by high-energy electron beam irradiation at low doses of 0.25 and 0.50 kGy or by smoking. The control and treated packs were stored at 3.5°C for up to 70 days (irradiated) and for 181 days (smoked). Tyramine content was the most sensitive indicator of the improper status of samples, levels exceeding 10 mg/kg indicated the loss of meat freshness, in spite of persisting good sensory indices. Irradiation prolonged the shelf-life of samples 4 -5 times, smoking was more effective. The formation of tyramine, putrescine and cadaverine fitted well the Gompertz model.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/GA17-09594S" target="_blank" >GA17-09594S: Reduction of biogenic amines content in model systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
243
Issue of the periodical within the volume
11
Country of publishing house
DE - GERMANY
Number of pages
7
Pages from-to
1989-1957
UT code for WoS article
000412454400010
EID of the result in the Scopus database
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