About: Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

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About: Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage Goto Sponge NotDistinct Permalink

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

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.sciencedirect.com/science/article/pii/S0308814613017317
Description	The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 degrees C for up to 70 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine showed very good correspondence with the level of applied pressure and organoleptic properties. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Increased cadaverine and tyramine contents were found in samples with good sensory signs, stored for longer time and/or kept at 12 degrees C, thus indicating the loss of freshness. Tryptamine and phenylethylamine were not detected in pressure-treated samples kept at 3.5 degrees C. Histamine was not detected in samples of good quality. The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 degrees C for up to 70 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine showed very good correspondence with the level of applied pressure and organoleptic properties. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Increased cadaverine and tyramine contents were found in samples with good sensory signs, stored for longer time and/or kept at 12 degrees C, thus indicating the loss of freshness. Tryptamine and phenylethylamine were not detected in pressure-treated samples kept at 3.5 degrees C. Histamine was not detected in samples of good quality. (en)
Title	Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage (en)
skos:prefLabel	Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage (en)
skos:notation	RIV/60076658:12220/14:43886891!RIV15-GA0-12220___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(ED2.1.00/01.0024), P(GAP503/11/1417), S
http://linked.open...iv/cisloPeriodika	Neuveden
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Dadáková, Eva Křížek, Martin Matějková, Kateřina
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	5350
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/14:43886891
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Quality changes; HHP; High hydrostatic pressure; High pressure processing; Fish; Pike; Histamine; Putrescine; Polyamines; Biogenic amines (en)
http://linked.open.../riv/klicoveSlovo	HHP High hydrostatic pressure High pressure processing Polyamines Biogenic amines Putrescine Fish Histamine Quality changes Pike
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[EADD509EE27B]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
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...vavai/riv/projekt	Biogenic amines production in selected lactic acid bacteria strains South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	151
http://linked.open...iv/tvurceVysledku	Dadáková, Eva Křížek, Martin Vácha, František Matějková, Kateřina
http://linked.open...ain/vavai/riv/wos	000331595700068
issn	0308-8146
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2013.11.094
http://localhost/t...ganizacniJednotka	12220

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