Changes in the content of biologically active polyamines during beef loin storage and cooking

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010868" target="_blank" >RIV/60076658:12220/09:00010868 - 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 beef loin storage and cooking

Popis výsledku v původním jazyce

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initiallevels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the i

Název v anglickém jazyce

Changes in the content of biologically active polyamines during beef loin storage and cooking

Popis výsledku anglicky

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initiallevels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the i

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

2009

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

81

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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