About: Changes in the content of biologically active polyamines during beef loin 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	Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initial levels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the initial values at Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initial levels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the initial values at (en)
Title	Changes in the content of biologically active polyamines during beef loin storage and cooking Changes in the content of biologically active polyamines during beef loin storage and cooking (en)
skos:prefLabel	Changes in the content of biologically active polyamines during beef loin storage and cooking Changes in the content of biologically active polyamines during beef loin storage and cooking (en)
skos:notation	RIV/60076658:12220/09:00010868!RIV10-MSM-12220___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	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	306669
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/09:00010868
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Dietary polyamines; Spermidine; Spermine; Beef; Loin; Storage; Cooking (en)
http://linked.open.../riv/klicoveSlovo	Cooking Dietary polyamines Spermidine Spermine Storage Beef Loin
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[AD15D69A23A1]
http://linked.open...i/riv/nazevZdroje	Meat Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	81
http://linked.open...iv/tvurceVysledku	Kalač, Pavel Pelikánová, Tamara Kozová, Mária
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://localhost/t...ganizacniJednotka	12220
is http://linked.open...avai/riv/vysledek of	Changes in the content of biologically active polyamines during beef loin storage and cooking Changes in the content of biologically active polyamines during beef loin storage and cooking Changes in the content of biologically active polyamines during beef loin storage and cooking Changes in the content of biologically active polyamines during beef loin storage and cooking

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