Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio)

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions

Popis výsledku v původním jazyce

Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily theirpotencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by micr

Název v anglickém jazyce

Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions

Popis výsledku anglicky

Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily theirpotencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by micr

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název statě ve sborníku

Risk factors of food chain IV

ISBN

80-8069-415-X

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

23-24

Název nakladatele

Slovenská polnohospodárská univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

7. 10. 2004

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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