Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F14%3A43886891" target="_blank" >RIV/60076658:12520/14:43886891 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60076658:12220/14:43886891

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0308814613017317" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814613017317</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2013.11.094" target="_blank" >10.1016/j.foodchem.2013.11.094</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

Popis výsledku v původním jazyce

The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 degrees C for up to 70 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine showed very good correspondence with the level of applied pressure and organoleptic properties. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Increased cadaverine and tyramine contents were found in samples with good sensory signs, stored for longer time and/orkept at 12 degrees C, thus indicating the loss of freshness. Tryptamine and phenylethylamine were not detected in pressure-treated samples kept at 3.5 degrees C. Histamine was not detected in samples of good quality.

Název v anglickém jazyce

Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

Popis výsledku anglicky

The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 degrees C for up to 70 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine showed very good correspondence with the level of applied pressure and organoleptic properties. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Increased cadaverine and tyramine contents were found in samples with good sensory signs, stored for longer time and/orkept at 12 degrees C, thus indicating the loss of freshness. Tryptamine and phenylethylamine were not detected in pressure-treated samples kept at 3.5 degrees C. Histamine was not detected in samples of good quality.

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>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

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

151

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

466-471

Kód UT WoS článku

000331595700068

EID výsledku v databázi Scopus

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