Obsah polyaminů v hovězím a vepřovém mase po porážce

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F06%3A00007230" target="_blank" >RIV/60076658:12220/06:00007230 - 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

Content of polyamines in beef and pork after animal slaughtering

Popis výsledku v původním jazyce

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of important human physiological roles, including tumour growth. Physicians and dieticians thus need reliable information on polyamine contents in foods. However, data for both fresh and processed beef and pork are limited. We therefore determined the initial content of the polyamines 24 hours after slaughtering in sirloin and rump of 63 young bulls and in loin and leg of 27 pigs of both genders. Polyamineswere determined as N-benzamides by micellar electrokinetic capillary chromatography. PUT and SPD contents in the most of meat samples were negligible. Mean SPM contents were about (22 +/- 6) mg kg-1 in sirloin and rump. No significant correlations at P <0.05 were found between SPM contents in sirloin and rump, likewise between SPM contents and the age, live weight and type of the efficiency of the bulls. Mean SPM contents in barrows were (26.1 +/- 7.0) and (28.4 +/- 8.5) mg kg-1 in loin

Název v anglickém jazyce

Content of polyamines in beef and pork after animal slaughtering

Popis výsledku anglicky

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of important human physiological roles, including tumour growth. Physicians and dieticians thus need reliable information on polyamine contents in foods. However, data for both fresh and processed beef and pork are limited. We therefore determined the initial content of the polyamines 24 hours after slaughtering in sirloin and rump of 63 young bulls and in loin and leg of 27 pigs of both genders. Polyamineswere determined as N-benzamides by micellar electrokinetic capillary chromatography. PUT and SPD contents in the most of meat samples were negligible. Mean SPM contents were about (22 +/- 6) mg kg-1 in sirloin and rump. No significant correlations at P <0.05 were found between SPM contents in sirloin and rump, likewise between SPM contents and the age, live weight and type of the efficiency of the bulls. Mean SPM contents in barrows were (26.1 +/- 7.0) and (28.4 +/- 8.5) mg kg-1 in loin

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Svazek periodika

223

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

4

Strana od-do

321-324

Kód UT WoS článku

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EID výsledku v databázi Scopus

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