Formation of biogenic amines in fillets and minced flesh of three freshwater fish

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F11%3A43883223" target="_blank" >RIV/60076658:12520/11:43883223 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201180040365" target="_blank" >http://dx.doi.org/10.2754/avb201180040365</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201180040365" target="_blank" >10.2754/avb201180040365</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Formation of biogenic amines in fillets and minced flesh of three freshwater fish

Popis výsledku v původním jazyce

The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory propertiesand to find possible quality indicators for selected fish species. Samples (n = 156) of fish fillets and fish mince of common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss) and perch (Perca fluviatilis) were stored at 3 °C and 15 °C. The amines were determined as the N-substituted benzamides, after derivatization with benzoylchloride by micellar electrokinetic capillary chromatography. Based on the biogenic amine contents and sensory properties, the shelf life of samples at 3 °C was 11-16days and 7-10 days for fillets and mince, respectively, and 2-3 days at 15 °C regardless of sample processing. Content of putrescine seems to be a good quality indicator for all examined fish species. The fish species and the method of fl

Název v anglickém jazyce

Formation of biogenic amines in fillets and minced flesh of three freshwater fish

Popis výsledku anglicky

The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory propertiesand to find possible quality indicators for selected fish species. Samples (n = 156) of fish fillets and fish mince of common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss) and perch (Perca fluviatilis) were stored at 3 °C and 15 °C. The amines were determined as the N-substituted benzamides, after derivatization with benzoylchloride by micellar electrokinetic capillary chromatography. Based on the biogenic amine contents and sensory properties, the shelf life of samples at 3 °C was 11-16days and 7-10 days for fillets and mince, respectively, and 2-3 days at 15 °C regardless of sample processing. Content of putrescine seems to be a good quality indicator for all examined fish species. The fish species and the method of fl

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Acta Veterinaria Brno

ISSN

0001-7213

e-ISSN

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Svazek periodika

80

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

"365?372"

Kód UT WoS článku

000301811400008

EID výsledku v databázi Scopus

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