About: Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Dietary polyamines (PA), putrescine (PUT), spermidine (SPD) and spermine (SPM), participate in numerous physiological roles, particularly in protein and DNA biosynthesis, but also in tumour growth. Reliable information on their content in foods is thus needed. We therefore determined PA content in duck meat and giblets (n=15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method. Mean PUT contents ranged between 3.0 and 5.2 mg kg-1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg-1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg-1 in breast, thigh, liver, heart and gizzard, respectively, 24h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30-40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat. Consumption of duck meat and particularly of liver can participate considerably in PA daily intake. Dietary polyamines (PA), putrescine (PUT), spermidine (SPD) and spermine (SPM), participate in numerous physiological roles, particularly in protein and DNA biosynthesis, but also in tumour growth. Reliable information on their content in foods is thus needed. We therefore determined PA content in duck meat and giblets (n=15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method. Mean PUT contents ranged between 3.0 and 5.2 mg kg-1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg-1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg-1 in breast, thigh, liver, heart and gizzard, respectively, 24h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30-40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat. Consumption of duck meat and particularly of liver can participate considerably in PA daily intake. (en)
Title	Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking (en)
skos:prefLabel	Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking (en)
skos:notation	RIV/60076658:12220/12:43883810!RIV13-MSM-12220___
http://linked.open...avai/predkladatel	Zemědělská fakulta
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Dadáková, Eva 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	128593
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/12:43883810
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Cooking; Storage; Duck meat; Spermine; Spermidine; Dietary polyamines (en)
http://linked.open.../riv/klicoveSlovo	Cooking Dietary polyamines Spermidine Spermine Storage Duck meat
http://linked.open...odStatuVydavatele	CA - Kanada
http://linked.open...ontrolniKodProRIV	[F03A76A9D1F0]
http://linked.open...i/riv/nazevZdroje	Food Research International
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	48
http://linked.open...iv/tvurceVysledku	Dadáková, Eva Kalač, Pavel Pelikánová, Tamara
http://linked.open...ain/vavai/riv/wos	000307430100005
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	0963-9969
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodres.2012.02.016
http://localhost/t...ganizacniJednotka	12220
is http://linked.open...avai/riv/vysledek of	Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking

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