Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F14%3A43886891" target="_blank" >RIV/60076658:12520/14:43886891 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/14:43886891
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814613017317" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814613017317</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2013.11.094" target="_blank" >10.1016/j.foodchem.2013.11.094</a>

Result language
angličtina
Original language name
Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage
Original language description
The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 degrees C for up to 70 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine showed very good correspondence with the level of applied pressure and organoleptic properties. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Increased cadaverine and tyramine contents were found in samples with good sensory signs, stored for longer time and/orkept at 12 degrees C, thus indicating the loss of freshness. Tryptamine and phenylethylamine were not detected in pressure-treated samples kept at 3.5 degrees C. Histamine was not detected in samples of good quality.
Czech name
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Czech description
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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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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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