Comparison of the formation of biogenic amines in irradiated and smoked fish

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F17%3A43895966" target="_blank" >RIV/60076658:12220/17:43895966 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s00217-017-2906-2" target="_blank" >http://dx.doi.org/10.1007/s00217-017-2906-2</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-017-2906-2" target="_blank" >10.1007/s00217-017-2906-2</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of the formation of biogenic amines in irradiated and smoked fish

Popis výsledku v původním jazyce

Levels of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of grass carp (Ctenopharyngodon idella) and bighead carp (Hypophthalmichthys molitrix). Fish flesh was treated by high-energy electron beam irradiation at low doses of 0.25 and 0.50 kGy or by smoking. The control and treated packs were stored at 3.5°C for up to 70 days (irradiated) and for 181 days (smoked). Tyramine content was the most sensitive indicator of the improper status of samples, levels exceeding 10 mg/kg indicated the loss of meat freshness, in spite of persisting good sensory indices. Irradiation prolonged the shelf-life of samples 4 -5 times, smoking was more effective. The formation of tyramine, putrescine and cadaverine fitted well the Gompertz model.

Název v anglickém jazyce

Comparison of the formation of biogenic amines in irradiated and smoked fish

Popis výsledku anglicky

Levels of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of grass carp (Ctenopharyngodon idella) and bighead carp (Hypophthalmichthys molitrix). Fish flesh was treated by high-energy electron beam irradiation at low doses of 0.25 and 0.50 kGy or by smoking. The control and treated packs were stored at 3.5°C for up to 70 days (irradiated) and for 181 days (smoked). Tyramine content was the most sensitive indicator of the improper status of samples, levels exceeding 10 mg/kg indicated the loss of meat freshness, in spite of persisting good sensory indices. Irradiation prolonged the shelf-life of samples 4 -5 times, smoking was more effective. The formation of tyramine, putrescine and cadaverine fitted well the Gompertz model.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/GA17-09594S" target="_blank" >GA17-09594S: Redukce obsahu biogenních aminů v modelových systémech</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

243

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

7

Strana od-do

1989-1957

Kód UT WoS článku

000412454400010

EID výsledku v databázi Scopus

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