About: Changes in the content of biologically active polyamines during storage and cooking of pig liver

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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	Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method. Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below the limit of dete Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method. Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below the limit of dete (en) Příspěvek je zaměřen na problematiku: Změny obsahu biologicky aktivních polyaminů během skladování a tepelných úprav vepřových jater (cs)
Title	Changes in the content of biologically active polyamines during storage and cooking of pig liver Změny obsahu biologicky aktivních polyaminů během skladování a tepelných úprav vepřových jater (cs) Changes in the content of biologically active polyamines during storage and cooking of pig liver (en)
skos:prefLabel	Changes in the content of biologically active polyamines during storage and cooking of pig liver Změny obsahu biologicky aktivních polyaminů během skladování a tepelných úprav vepřových jater (cs) Changes in the content of biologically active polyamines during storage and cooking of pig liver (en)
skos:notation	RIV/60076658:12220/07:00008133!RIV08-MSM-12220___
http://linked.open.../vavai/riv/strany	269-274
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Kalač, Pavel Pelikánová, Tamara 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	413240
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/07:00008133
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Dietary polyamines; Putrescine; Spermidine; Spermine; Pig liver; Storage; Cooking (en)
http://linked.open.../riv/klicoveSlovo	Cooking Dietary polyamines Putrescine Spermidine Spermine Storage Pig liver
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[6EE834F7AAFA]
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	4 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	77
http://linked.open...iv/tvurceVysledku	Kalač, Pavel Křížek, Martin Pelikánová, Tamara Krausová, Petra
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://localhost/t...ganizacniJednotka	12220

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