Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh (Cyprinus carpio)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F15%3A43888856" target="_blank" >RIV/60076658:12520/15:43888856 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/15:43888856
Result on the web
<a href="http://www.ingentaconnect.com/content/iafp/jfp/2015/00000078/00000008/art00023?token=005f1c9f88e009580e176720297d7634737b497b607a73514335496d3f6a4b4b6e6e42576b642738c715ff56f01be20" target="_blank" >http://www.ingentaconnect.com/content/iafp/jfp/2015/00000078/00000008/art00023?token=005f1c9f88e009580e176720297d7634737b497b607a73514335496d3f6a4b4b6e6e42576b642738c715ff56f01be20</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.4315/0362-028X.JFP-15-041" target="_blank" >10.4315/0362-028X.JFP-15-041</a>

Result language
angličtina
Original language name
Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh (Cyprinus carpio)
Original language description
Biogenic amine and fatty acid contents were determined in vacuum-packed fillets of common carp (Cyprinus carpio). Samples were pressure treated at 300 and 500 MPa and were stored at 3.5 and 12 degrees C for up to 28 days (control, 0 MPa) and 70 days (pressure-treated). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine, and phenylethylamine) were determined. Putrescine and cadaverine were influenced by all factors (temperature, pressurization level, and time of storage). Tyramine content was the most sensitive indicator of the improper status of sample, levels exceeding 10 mg/kg indicated both the loss of meat freshness and temperature abuse, in spite of persisting good sensory indices. Neither storage temperature nor pressurization level had a statistically important effect on the contents of fatty acids. Only polyunsaturated fatty acids decreased slightly if the storage time exceeded 42 days.
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
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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