About: Biogenic amines in carp meat (Cyprinus carpio)

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Biogenic amines in stored carp meat do not represent any health hazard for individuals, because senzorial sibnals precede the formation of toxic levels of amines. The content of the most problematic amines. The content of the most problematic amines, histamine and tyramine, is lower than in mackerel or tuna fish. Putrescine seems to be a good guality marker as it corespondends well with the sensorial properties of the samples. Storage temperature, formation. the effect of Purac is explicit but it xcannon counteract the efffect of temperature, although short rterm failures of refrigerating might be counteracted by Purac addition. On the other hand, hhe application of Purac problematic, because the meat loses its natural appearance. Biogenic amines in stored carp meat do not represent any health hazard for individuals, because senzorial sibnals precede the formation of toxic levels of amines. The content of the most problematic amines. The content of the most problematic amines, histamine and tyramine, is lower than in mackerel or tuna fish. Putrescine seems to be a good guality marker as it corespondends well with the sensorial properties of the samples. Storage temperature, formation. the effect of Purac is explicit but it xcannon counteract the efffect of temperature, although short rterm failures of refrigerating might be counteracted by Purac addition. On the other hand, hhe application of Purac problematic, because the meat loses its natural appearance. (en)
Title	Biogenic amines in carp meat (Cyprinus carpio) Biogenic amines in carp meat (Cyprinus carpio) (en)
skos:prefLabel	Biogenic amines in carp meat (Cyprinus carpio) Biogenic amines in carp meat (Cyprinus carpio) (en)
skos:notation	RIV/60076658:12220/01:00002897!RIV/2002/MSM/122202/N
http://linked.open.../vavai/riv/strany	95-100
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(OC 917.10)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2002
http://linked.open...aciTvurceVysledku	Hartvich, Petr Vácha, František Pavlíček, Tomáš Kalač, Pavel Křížek, Martin
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	674445
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/01:00002897
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	biogenní aminy; maso kapra; Purac (en)
http://linked.open.../riv/klicoveSlovo	Purac biogenní aminy maso kapra
http://linked.open...odStatuVydavatele	LU - Lucemburské velkovévodství
http://linked.open...ontrolniKodProRIV	[99733E327991]
http://linked.open...i/riv/nazevZdroje	Biogenically active amines in food. Polyamines and tumor growth biologically active amines in food procesing and amines produced by bacteria. Luxembourg, Off. for Offic. Publ. Eur. Commun.
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	http://linked.opendata.cz/resource/domain/vavai/projekt/OC%20917.10
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	5
http://linked.open...iv/tvurceVysledku	Hartvich, Petr Kalač, Pavel Křížek, Martin Pavlíček, Tomáš Vácha, František
number of pages	6 (xsd:int)
https://schema.org/isbn	92-894-1630-0
http://localhost/t...ganizacniJednotka	12220

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