Formation of biogenic amines in fish muscles processed by different ways.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F00%3A00002649" target="_blank" >RIV/60076658:12220/00:00002649 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Formation of biogenic amines in fish muscles processed by different ways.

Popis výsledku v původním jazyce

Changes in 7 biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) content were studied in fresh water fish muscles (Cyprinus carpio). The samples were obtained from freshly killed carp (Cyprinus carpio) of average body mass 2.3 kg (2.0 - 2.6 kg). Both temperature of storage and the way of sample handling had statistically significant effect on the biogenic amines contents. Samples of good quality contained up to 10 mg.kg-1 putrescine. This amine seems to bethe best quality marker in this kind of sample. When comparing fish halves and minced meat kept in 3°C, this critical concentration of putrescine was reached 2 - 3 days earlier in minced meat samples than in the halves. At 15°C decomposition is so fast,that critical concentration of putrescine is reached within 5 - 7 hours regardless to both ways of meat handling.

Název v anglickém jazyce

Formation of biogenic amines in fish muscles processed by different ways.

Popis výsledku anglicky

Changes in 7 biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) content were studied in fresh water fish muscles (Cyprinus carpio). The samples were obtained from freshly killed carp (Cyprinus carpio) of average body mass 2.3 kg (2.0 - 2.6 kg). Both temperature of storage and the way of sample handling had statistically significant effect on the biogenic amines contents. Samples of good quality contained up to 10 mg.kg-1 putrescine. This amine seems to bethe best quality marker in this kind of sample. When comparing fish halves and minced meat kept in 3°C, this critical concentration of putrescine was reached 2 - 3 days earlier in minced meat samples than in the halves. At 15°C decomposition is so fast,that critical concentration of putrescine is reached within 5 - 7 hours regardless to both ways of meat handling.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/OC%20917.10" target="_blank" >OC 917.10: Biologicky aktivní aminy v poživatinách</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2000

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Biologically active amines in food processing and amines produced by bacteria.

ISBN

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ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

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Název nakladatele

UK

Místo vydání

Nat. Vet. and Food Res. Inst.

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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