Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F04%3A00000207" target="_blank" >RIV/62157124:16270/04:00000207 - 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
Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions
Original language description
Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily theirpotencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by micr
Czech name
Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio)
Czech description
Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio)

Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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