Contents of biologically active polyamines in duck meat and giblets 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%2F12%3A43883810" target="_blank" >RIV/60076658:12220/12:43883810 - 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

Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking

Popis výsledku v původním jazyce

Dietary polyamines (PA), putrescine (PUT), spermidine (SPD) and spermine (SPM), participate in numerous physiological roles, particularly in protein and DNA biosynthesis, but also in tumour growth. Reliable information on their content in foods is thus needed. We therefore determined PA content in duck meat and giblets (n=15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method. Mean PUT contents ranged between 3.0 and 5.2 mg kg-1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg-1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg-1 in breast, thigh, liver, heart and gizzard, respectively, 24h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30-40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat. Consumption of duck meat and particularly of liver can participate considerably in PA da

Název v anglickém jazyce

Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking

Popis výsledku anglicky

Dietary polyamines (PA), putrescine (PUT), spermidine (SPD) and spermine (SPM), participate in numerous physiological roles, particularly in protein and DNA biosynthesis, but also in tumour growth. Reliable information on their content in foods is thus needed. We therefore determined PA content in duck meat and giblets (n=15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method. Mean PUT contents ranged between 3.0 and 5.2 mg kg-1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg-1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg-1 in breast, thigh, liver, heart and gizzard, respectively, 24h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30-40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat. Consumption of duck meat and particularly of liver can participate considerably in PA da

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

Food Research International

ISSN

0963-9969

e-ISSN

—

Svazek periodika

48

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CA - Kanada

Počet stran výsledku

6

Strana od-do

28-33

Kód UT WoS článku

000307430100005

EID výsledku v databázi Scopus

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