Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874115" target="_blank" >RIV/62157124:16270/16:43874115 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S002364381530311X" target="_blank" >http://www.sciencedirect.com/science/article/pii/S002364381530311X</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2015.11.020" target="_blank" >10.1016/j.lwt.2015.11.020</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage

Popis výsledku v původním jazyce

The aim of the study was to establish quantitative and qualitative composition of proteins (amino acids profile), digestible lipids (fatty acids profile of triacylglycerols) and to monitor biogenic amines (especially histamine) content of escolar fish (Lepidocybium flavobrunneum) in vacuum and vacuum skin packaging (VSP) during 9 days of storage at +2 +/- 2 degrees C. L flavobrunneum Fillets packed in vacuum were used for comparison as control samples. The obtained results from our research showed that escolar fish contains higher amount of essential amino acids (70.63 +/- 3.61 mg/kg) and good ratio between essential and non essential amino acids (0.95 +/- 0.09). Oleic and elaidic fatty acids were the most abundantly present in our samples (28.115 +/- 4.44%). Initial values of biogenic amines sum were low but they increased significantly (p<0.05) after 9 days of storage at +2 +/- 2 degrees C, and consequently VSP and vacuum packaging can be recommended for storage at +2 +/- 2 degrees C during 7 days, but not for 9 days of storage, due to higher histamine content (after 7 days VSP: 2131 mg/kg; after 9 days VSP: 376.96 mg/kg).

Název v anglickém jazyce

Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage

Popis výsledku anglicky

The aim of the study was to establish quantitative and qualitative composition of proteins (amino acids profile), digestible lipids (fatty acids profile of triacylglycerols) and to monitor biogenic amines (especially histamine) content of escolar fish (Lepidocybium flavobrunneum) in vacuum and vacuum skin packaging (VSP) during 9 days of storage at +2 +/- 2 degrees C. L flavobrunneum Fillets packed in vacuum were used for comparison as control samples. The obtained results from our research showed that escolar fish contains higher amount of essential amino acids (70.63 +/- 3.61 mg/kg) and good ratio between essential and non essential amino acids (0.95 +/- 0.09). Oleic and elaidic fatty acids were the most abundantly present in our samples (28.115 +/- 4.44%). Initial values of biogenic amines sum were low but they increased significantly (p<0.05) after 9 days of storage at +2 +/- 2 degrees C, and consequently VSP and vacuum packaging can be recommended for storage at +2 +/- 2 degrees C during 7 days, but not for 9 days of storage, due to higher histamine content (after 7 days VSP: 2131 mg/kg; after 9 days VSP: 376.96 mg/kg).

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

March

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

657-663

Kód UT WoS článku

000367413200088

EID výsledku v databázi Scopus

2-s2.0-84950138727