Concentration of biologically active polyamines in rabbit meat, liver and kidney 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%2F12%3A43883809" target="_blank" >RIV/60076658:12220/12:43883809 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodres.2012.02.016" target="_blank" >http://dx.doi.org/10.1016/j.foodres.2012.02.016</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodres.2012.02.016" target="_blank" >10.1016/j.foodres.2012.02.016</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking

Popis výsledku v původním jazyce

The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7 mg kg-1 in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg-1. SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at- 18 oC for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 oC for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed.

Název v anglickém jazyce

Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking

Popis výsledku anglicky

The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7 mg kg-1 in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg-1. SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at- 18 oC for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 oC for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

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

90

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

796-800

Kód UT WoS článku

000307430100005

EID výsledku v databázi Scopus

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