Změny obsahu biologicky aktivních polyaminů během skladování a tepelných úprav vepřových jater

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F07%3A00008133" target="_blank" >RIV/60076658:12220/07:00008133 - 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

Changes in the content of biologically active polyamines during storage and cooking of pig liver

Popis výsledku v původním jazyce

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method.Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below th

Název v anglickém jazyce

Changes in the content of biologically active polyamines during storage and cooking of pig liver

Popis výsledku anglicky

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method.Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below th

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)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2007

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

77

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

269-274

Kód UT WoS článku

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EID výsledku v databázi Scopus

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