Dynamics of the Biogenic Amines Formation in Carp Muscle Proccesed in diferent Ways

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A_____%2F02%3A00004169" target="_blank" >RIV/60076658:_____/02:00004169 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Dynamics of the Biogenic Amines Formation in Carp Muscle Proccesed in diferent Ways
Original language description
The formation of most common biogenic amines - putrescine, cadaverine, spermidine, spermine, histamine and tyramine was studied in carp muscles (Cyprinus carpio). Fish halves and fish hash meat were stored in two different temperatures. Both the temperature difference and the way of processing had statistically important effect on the amines content. Putrescine and cadaverine seem to be best indicators of meat quality. The onset of decomposition is apparent when the total putrescine and cadaverine content in meat exceeds 215 mg.kg/-1.
Czech name
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Czech description
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Project
<a href="/en/project/OC%20917.10" target="_blank" >OC 917.10: Biogenically active amines in food</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Pond Aquaculture in Central and Eastern Europe in the 21 st Century. How can research provide the specific, ecological and economic bases for sustainable aguaculture?
ISBN
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ISSN
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e-ISSN
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Number of pages
3
Pages from-to
112-114
Publisher name
VÚRH Vodňany
Place of publication
Vodňany
Event location
Vodňany
Event date
May 2, 2001
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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