About: Concentration of biologically active polyamines in rabbit meat, liver and kidney 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	The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7 mg kg-1 in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg-1. SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at - 18 oC for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 oC for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed. The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7 mg kg-1 in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg-1. SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at - 18 oC for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 oC for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed. (en)
Title	Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking (en)
skos:prefLabel	Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking Concentration of biologically active polyamines in rabbit meat, liver and kidney and their changes during meat storage and cooking (en)
skos:notation	RIV/60076658:12220/12:43883809!RIV13-MSM-12220___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2013
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	128357
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/12:43883809
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Cooking; Storage; Liver; Meat; Rabbit; Spermine; Spermidine; Putrescine; Dietary polyamines (en)
http://linked.open.../riv/klicoveSlovo	Cooking Dietary polyamines Liver Putrescine Spermidine Spermine Storage Rabbit Meat
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[DA7FB0503F41]
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	2012
http://linked.open...v/svazekPeriodika	90
http://linked.open...iv/tvurceVysledku	Dadáková, Eva Kalač, Pavel Pelikánová, Tamara
http://linked.open...ain/vavai/riv/wos	000307430100005
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	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodres.2012.02.016
http://localhost/t...ganizacniJednotka	12220

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