About: Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Reliable information on polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations in foods has been needed. We therefore determined their concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter. PUT concentrations were quantifiable only in a part of samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses of about one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18 oC for 6 months. Significant losses of SPD and SPM were found in mutton breasts stored aerobically, vacuum-packaged and in a modified atmosphere at + 2 oC. Boiling and stewing of mutton legs caused mean SPD and SPM losses of about 40% and roasting of about 60% of the initial content. Reliable information on polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations in foods has been needed. We therefore determined their concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter. PUT concentrations were quantifiable only in a part of samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses of about one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18 oC for 6 months. Significant losses of SPD and SPM were found in mutton breasts stored aerobically, vacuum-packaged and in a modified atmosphere at + 2 oC. Boiling and stewing of mutton legs caused mean SPD and SPM losses of about 40% and roasting of about 60% of the initial content. (en)
Title	Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking (en)
skos:prefLabel	Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking (en)
skos:notation	RIV/60076658:12220/11:43881902!RIV12-MSM-12220___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Dadáková, Eva Kalač, Pavel Pelikánová, Tamara
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	191579
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/11:43881902
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Cooking; Storage; Liver; Lamb; Mutton; Biogenic amines; Spermine; Spermidine; Putrescine; Dietary polyamines (en)
http://linked.open.../riv/klicoveSlovo	Biogenic amines Cooking Dietary polyamines Lamb Liver Mutton Putrescine Spermidine Spermine Storage
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[4C6FCA17DEE7]
http://linked.open...i/riv/nazevZdroje	Meat Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	87
http://linked.open...iv/tvurceVysledku	Dadáková, Eva Kalač, Pavel Pelikánová, Tamara
http://linked.open...ain/vavai/riv/wos	000285955000005
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres
issn	0309-1740
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.meatsci.2010.09.009
http://localhost/t...ganizacniJednotka	12220

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