Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F13%3A43885209" target="_blank" >RIV/60076658:12520/13:43885209 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60076658:12220/13:43885209

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodchem.2012.10.011" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2012.10.011</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2012.10.011" target="_blank" >10.1016/j.foodchem.2012.10.011</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Popis výsledku v původním jazyce

The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 degrees C for up to 28days (control - 0 MPa) and 42 or 70 days (pressure-treated; 12 and 3.5 degrees C resp.). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the level of applied pressure and organoleptic properties. Samples of very good quality contained less than 10 mg/kg of each of these amines. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Tryptamine, phenylethylamine and histamine (with the single exception of a sample stored for 70 days) were not detected in pressure-treated sampl

Název v anglickém jazyce

Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Popis výsledku anglicky

The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 degrees C for up to 28days (control - 0 MPa) and 42 or 70 days (pressure-treated; 12 and 3.5 degrees C resp.). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the level of applied pressure and organoleptic properties. Samples of very good quality contained less than 10 mg/kg of each of these amines. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Tryptamine, phenylethylamine and histamine (with the single exception of a sample stored for 70 days) were not detected in pressure-treated sampl

Druh

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

CEP obor

GL - Rybářství

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)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

137

Číslo periodika v rámci svazku

1-4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

31-36

Kód UT WoS článku

000313386400005

EID výsledku v databázi Scopus

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