Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010869" target="_blank" >RIV/60076658:12220/09:00010869 - 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

Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking

Popis výsledku v původním jazyce

Dietary polyamines putrescine, spermidine (SPD) and spermine (SPM) participate in an array of important physiological roles, including tumour growth. Thus, reliable information on polyamine content in foods has been needed. We determined therefore polyamine contents in chilled chicken meat and giblets (n=20) and skin (n=10) 24 h after slaughter. Mean SPD values were 4.8, 10.2, 11.4, 48.7 and 12.1 and those of SPM 36.8, 38.0, 24.3, 132.7 and 82.7 mg kg-1 in breast, thigh, skin, liver and heart, respectively. Significant correlations between SPD and SPM contents were observed in breast, thigh, skin and liver, whereas it was insignificant in heart. An increase of SPD and SPM was apparent in breasts and thighs stored at ?18 oC for 6 months, however, it wassignificant only for SPM in thighs. The losses of both SPD and SPM were statistically insignificant during storage of aerobically packaged breasts up to 9 days at +2 oC. A significant decrease of SPM to about 60 % of the initial contents

Název v anglickém jazyce

Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking

Popis výsledku anglicky

Dietary polyamines putrescine, spermidine (SPD) and spermine (SPM) participate in an array of important physiological roles, including tumour growth. Thus, reliable information on polyamine content in foods has been needed. We determined therefore polyamine contents in chilled chicken meat and giblets (n=20) and skin (n=10) 24 h after slaughter. Mean SPD values were 4.8, 10.2, 11.4, 48.7 and 12.1 and those of SPM 36.8, 38.0, 24.3, 132.7 and 82.7 mg kg-1 in breast, thigh, skin, liver and heart, respectively. Significant correlations between SPD and SPM contents were observed in breast, thigh, skin and liver, whereas it was insignificant in heart. An increase of SPD and SPM was apparent in breasts and thighs stored at ?18 oC for 6 months, however, it wassignificant only for SPM in thighs. The losses of both SPD and SPM were statistically insignificant during storage of aerobically packaged breasts up to 9 days at +2 oC. A significant decrease of SPM to about 60 % of the initial contents

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

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

116

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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