Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43872034" target="_blank" >RIV/62157124:16270/13:43872034 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201382020169" target="_blank" >http://dx.doi.org/10.2754/avb201382020169</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201382020169" target="_blank" >10.2754/avb201382020169</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

Popis výsledku v původním jazyce

In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 +/- 18.66 mg/kg), putrescine (4.39 +/- 4.17 mg/kg) and tyramine (15.20 +/- 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The concentration of biogenic amines in meat is associated with the presence of contaminating microorganisms. For that reason, biogenic amines are often used as markers of meat spoilage in various livestock species. Based on our results, the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hyg

Název v anglickém jazyce

Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

Popis výsledku anglicky

In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 +/- 18.66 mg/kg), putrescine (4.39 +/- 4.17 mg/kg) and tyramine (15.20 +/- 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The concentration of biogenic amines in meat is associated with the presence of contaminating microorganisms. For that reason, biogenic amines are often used as markers of meat spoilage in various livestock species. Based on our results, the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hyg

Druh

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

CEP obor

GJ - Choroby a škůdci zvířat, veterinární medicina

OECD FORD obor

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Projekt

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Návaznosti

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

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

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Svazek periodika

82

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

175-180

Kód UT WoS článku

000324282300009

EID výsledku v databázi Scopus

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