Biologicky účinné polyaminy v hovězím a vepřovém mase a masných výrobcích: literární přehled

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F06%3A00007228" target="_blank" >RIV/60076658:12220/06:00007228 - 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

Biologically active polyamines in beef pork and meat products: A review

Popis výsledku v původním jazyce

Dietary polyamines (PAs) putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of roles in human metabolism. Nevertheless, under some physiological conditions they can be undesirable. Meat and meat products are among important sources of PAs in human nutrition, mainly of SPM. The usual contents of PUT, SPD and SPM in fresh beef and pork are <2, <5 and 20-40 mg kg-1, respectively. Current information on changes of PAs during meat storage corresponds with PUT formation by bacterialactivity mainly of pseudomonads and Enterobacteriaceae. However, data on SPD and SPM changes during meat chill-storage have been inconsistent. Culinary processing of meat probably does not change SPD and SPM levels. PUT can be formed in different meat products in relation to microbial population of the raw materials used and the hygienic level of manufacturing process. SPD and SPM contents seem to remain stable during processing of non-fermented meat products or decrease during dry-cure

Název v anglickém jazyce

Biologically active polyamines in beef pork and meat products: A review

Popis výsledku anglicky

Dietary polyamines (PAs) putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of roles in human metabolism. Nevertheless, under some physiological conditions they can be undesirable. Meat and meat products are among important sources of PAs in human nutrition, mainly of SPM. The usual contents of PUT, SPD and SPM in fresh beef and pork are <2, <5 and 20-40 mg kg-1, respectively. Current information on changes of PAs during meat storage corresponds with PUT formation by bacterialactivity mainly of pseudomonads and Enterobacteriaceae. However, data on SPD and SPM changes during meat chill-storage have been inconsistent. Culinary processing of meat probably does not change SPD and SPM levels. PUT can be formed in different meat products in relation to microbial population of the raw materials used and the hygienic level of manufacturing process. SPD and SPM contents seem to remain stable during processing of non-fermented meat products or decrease during dry-cure

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

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Svazek periodika

73

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

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EID výsledku v databázi Scopus

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