About: Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking

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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, spermidine (SPD) and spermine (SPM) participate in an array of important physiological roles, including tumour growth. Thus, reliable information on polyamine content in foods has been needed. We determined therefore polyamine contents in chilled chicken meat and giblets (n=20) and skin (n=10) 24 h after slaughter. Mean SPD values were 4.8, 10.2, 11.4, 48.7 and 12.1 and those of SPM 36.8, 38.0, 24.3, 132.7 and 82.7 mg kg-1 in breast, thigh, skin, liver and heart, respectively. Significant correlations between SPD and SPM contents were observed in breast, thigh, skin and liver, whereas it was insignificant in heart. An increase of SPD and SPM was apparent in breasts and thighs stored at ?18 oC for 6 months, however, it was significant only for SPM in thighs. The losses of both SPD and SPM were statistically insignificant during storage of aerobically packaged breasts up to 9 days at +2 oC. A significant decrease of SPM to about 60 % of the initial contents was observed bo Dietary polyamines putrescine, spermidine (SPD) and spermine (SPM) participate in an array of important physiological roles, including tumour growth. Thus, reliable information on polyamine content in foods has been needed. We determined therefore polyamine contents in chilled chicken meat and giblets (n=20) and skin (n=10) 24 h after slaughter. Mean SPD values were 4.8, 10.2, 11.4, 48.7 and 12.1 and those of SPM 36.8, 38.0, 24.3, 132.7 and 82.7 mg kg-1 in breast, thigh, skin, liver and heart, respectively. Significant correlations between SPD and SPM contents were observed in breast, thigh, skin and liver, whereas it was insignificant in heart. An increase of SPD and SPM was apparent in breasts and thighs stored at ?18 oC for 6 months, however, it was significant only for SPM in thighs. The losses of both SPD and SPM were statistically insignificant during storage of aerobically packaged breasts up to 9 days at +2 oC. A significant decrease of SPM to about 60 % of the initial contents was observed bo (en)
Title	Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking (en)
skos:prefLabel	Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking (en)
skos:notation	RIV/60076658:12220/09:00010869!RIV10-MSM-12220___
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	2010
http://linked.open...aciTvurceVysledku	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	308187
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/09:00010869
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	dietary polyamines; spermidine; spermine; chicken meat; chicken giblets; storage; cooking (en)
http://linked.open.../riv/klicoveSlovo	chicken giblets dietary polyamines spermidine storage chicken meat cooking spermine
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[FA7982B316D9]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	116
http://linked.open...iv/tvurceVysledku	Kalač, Pavel Pelikánová, Tamara Kozová, Mária
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	0308-8146
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	12220

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