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| Description
| - Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at ?18 oC for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3-25.2 mg kg-1 in fresh loins, PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) decreased dur
- Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at ?18 oC for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3-25.2 mg kg-1 in fresh loins, PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) decreased dur (en)
- Potravní polyaminy putrescin (PUT), spermidin (SPD) a spermin (SPM) se podílejí na četných fyziologických pochodech včetně růstu nádorů. Lékaři a dietologové proto potřebují věrohodné údaje o jejich obsahu v potravinách. Data pro tepelně zpracované maso jsou však jen omezená. Bylo proto provedeno osm pokusů s vepřovou pečení. Polyaminy byly stanoveny jako dansylderiváty metodou HPLC. Ve třech pokusech byla pečeně skladována při ?18 oC po dobu 168 dnů, v dalších třech bylo maso skladováno za přístupu vzduchu (9 dnů), vakuově balené (21 dnů) či v ochranné atmosféře (70 % N2 a 30 % CO2 obj.) (21 dnů) při +2 oC. Vliv pěti obvyklých postupů tepelného zpracování byl zjišťován ve dvou pokusech. V čerstvém masu bylo zjištěno pouze 20,3-25,2 mg.kg-1 SPM, obsahy PUT a SPD byly pod mezemi detekce. Obsah SPM poněkud vzrostl během skladování zmrazeného masa, zatímco poklesl ve všech třech variantách skladovaných při chladírenské teplotě. Ztráty SPM kolem 40 % vůči výchozímu obsahu způsobilo vaření, dušení, opékán (cs)
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| Title
| - Changes in the content of biologically active polyamines during pork loin storage and culinary treatments
- Changes in the content of biologically active polyamines during pork loin storage and culinary treatments (en)
- Změny obsahu biologicky aktivních polyaminů během skladování a tepelného zpracování vepřového masa (cs)
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| skos:prefLabel
| - Changes in the content of biologically active polyamines during pork loin storage and culinary treatments
- Changes in the content of biologically active polyamines during pork loin storage and culinary treatments (en)
- Změny obsahu biologicky aktivních polyaminů během skladování a tepelného zpracování vepřového masa (cs)
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| skos:notation
| - RIV/60076658:12220/08:00009540!RIV09-MSM-12220___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12220/08:00009540
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Dietary polyamines; Spermine; Pork loin; Storage; Cooking (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - European Food Research and Technology
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Kalač, Pavel
- Křížek, Martin
- Pelikánová, Tamara
- Krausová, Petra
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| http://linked.open...ain/vavai/riv/wos
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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