Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43881902" target="_blank" >RIV/60076658:12220/11:43881902 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.meatsci.2010.09.009" target="_blank" >http://dx.doi.org/10.1016/j.meatsci.2010.09.009</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2010.09.009" target="_blank" >10.1016/j.meatsci.2010.09.009</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Popis výsledku v původním jazyce

Reliable information on polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations in foods has been needed. We therefore determined their concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter. PUT concentrations were quantifiable only in a part of samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses ofabout one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18 oC for 6 months. Significant losses of SPD and SPM were found in mutton breasts stored aerobically, vacuum-packaged and in a modified atmosphere at +2 oC. Boiling and stewing of mutton legs caused mean SPD and SPM losses of about 40% and roasting of about 60% of the initial content.

Název v anglickém jazyce

Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Popis výsledku anglicky

Reliable information on polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations in foods has been needed. We therefore determined their concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter. PUT concentrations were quantifiable only in a part of samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses ofabout one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18 oC for 6 months. Significant losses of SPD and SPM were found in mutton breasts stored aerobically, vacuum-packaged and in a modified atmosphere at +2 oC. Boiling and stewing of mutton legs caused mean SPD and SPM losses of about 40% and roasting of about 60% of the initial content.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

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

—

Svazek periodika

87

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

119-124

Kód UT WoS článku

000285955000005

EID výsledku v databázi Scopus

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