About: Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions

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About: Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions Goto Sponge NotDistinct Permalink

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Description	Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily their potencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by microb Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily their potencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by microb (en) Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio) (cs)
Title	Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions (en) Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio) (cs)
skos:prefLabel	Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions (en) Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio) (cs)
skos:notation	RIV/62157124:16270/04:00000207!RIV/2005/MSM/162705/N
http://linked.open.../vavai/riv/strany	23-24
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 162700005)
http://linked.open...vai/riv/dodaniDat	2005
http://linked.open...aciTvurceVysledku	Karpíšková, Renata Lukášová, Jindra Vorlová, Lenka
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	580737
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/04:00000207
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	HPLC (en)
http://linked.open.../riv/klicoveSlovo	HPLC
http://linked.open...ontrolniKodProRIV	[538DA6B0F717]
http://linked.open...v/mistoKonaniAkce	Nitra
http://linked.open...i/riv/mistoVydani	Nitra
http://linked.open...i/riv/nazevZdroje	Risk factors of food chain IV
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	2004
http://linked.open...iv/tvurceVysledku	Karpíšková, R. Vorlová, L. Lukášová, J. Kordiovská, P.
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2004-10-07 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20162700005
number of pages	2 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn	80-8069-415-X
http://localhost/t...ganizacniJednotka	16270

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