About: Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic

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About: Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic 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/S0956713512005440
Description	The aim of the work was to monitor the content of 8 biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine) in 112 samples of raw freshwater and see fish, and other animals living in the water which are offered in restaurants in the Czech Republic. In approx. 15% of the sampled bodies, increased levels of biogenic amines (practically more than 100 mg/kg) have been observed. In 6 samples of fish, the concentration of histamine was higher than the limit specified in Commission Regulation (EC) No 2073/2005 (more than 200 mg/kg). The results pointed out the necessity of keeping the storage conditions (cooling and/or freezing chain) during the distribution of products to consumers. The aim of the work was to monitor the content of 8 biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine) in 112 samples of raw freshwater and see fish, and other animals living in the water which are offered in restaurants in the Czech Republic. In approx. 15% of the sampled bodies, increased levels of biogenic amines (practically more than 100 mg/kg) have been observed. In 6 samples of fish, the concentration of histamine was higher than the limit specified in Commission Regulation (EC) No 2073/2005 (more than 200 mg/kg). The results pointed out the necessity of keeping the storage conditions (cooling and/or freezing chain) during the distribution of products to consumers. (en)
Title	Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic (en)
skos:prefLabel	Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic (en)
skos:notation	RIV/70883521:28110/13:43869736!RIV14-GA0-28110___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(GAP503/11/1417), S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Kubáň, Vlastimil Buňková, Leona Pachlová, Vendula Buňka, František Flasarová, Radka
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	63427
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/13:43869736
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Biogenic amines, Fish, Health risk, Histamine, Restaurants (en)
http://linked.open.../riv/klicoveSlovo	Health risk Restaurants Biogenic amines Fish Histamine
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[82885E177EA9]
http://linked.open...i/riv/nazevZdroje	FOOD CONTROL
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Biogenic amines production in selected lactic acid bacteria strains
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Kubáň, Vlastimil Pachlová, Vendula Merhaut, Marek Budinský, Pavel Flasarová, Radka Zimáková, Blanka
http://linked.open...ain/vavai/riv/wos	000315363600008
issn	0956-7135
number of pages	4 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodcont.2012.09.044
http://localhost/t...ganizacniJednotka	28110

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