Změny obsahu biologicky aktivních polyaminů během skladování a tepelného zpracování vepřového masa

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F08%3A00009540" target="_blank" >RIV/60076658:12220/08:00009540 - 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 pork loin storage and culinary treatments

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 processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at ?18 oC for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3-25.2 mg kg-1 in fresh loins, PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) dec

Název v anglickém jazyce

Changes in the content of biologically active polyamines during pork loin storage and culinary treatments

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 processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at ?18 oC for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3-25.2 mg kg-1 in fresh loins, PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) dec

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

2008

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

226

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000252942500009

EID výsledku v databázi Scopus

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