About: Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 degrees C for up to 28 days (control - 0 MPa) and 42 or 70 days (pressure-treated; 12 and 3.5 degrees C resp.). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the level of applied pressure and organoleptic properties. Samples of very good quality contained less than 10 mg/kg of each of these amines. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Tryptamine, phenylethylamine and histamine (with the single exception of a sample stored for 70 days) were not detected in pressure-treated samples kept at 3.5 degrees C. The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 degrees C for up to 28 days (control - 0 MPa) and 42 or 70 days (pressure-treated; 12 and 3.5 degrees C resp.). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the level of applied pressure and organoleptic properties. Samples of very good quality contained less than 10 mg/kg of each of these amines. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Tryptamine, phenylethylamine and histamine (with the single exception of a sample stored for 70 days) were not detected in pressure-treated samples kept at 3.5 degrees C. (en)
Title	Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) (en)
skos:prefLabel	Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) (en)
skos:notation	RIV/60076658:12220/13:43885209!RIV14-GA0-12220___
http://linked.open...avai/predkladatel	Zemědělská fakulta
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(ED2.1.00/01.0024), P(GAP503/11/1417), S, Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	1-4
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Dadáková, Eva Křížek, Martin Matějková, Kateřina
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	71546
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/13:43885209
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Quality changes; HHP; High hydrostatic pressure; High pressure processing; Fish; Trout; Histamine; Putrescine; Polyamines; Biogenic amines (en)
http://linked.open.../riv/klicoveSlovo	HHP High hydrostatic pressure High pressure processing Polyamines Biogenic amines Putrescine Fish Trout Histamine Quality changes
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[234EC14E279F]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GL
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Biogenic amines production in selected lactic acid bacteria strains South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	137
http://linked.open...iv/tvurceVysledku	Dadáková, Eva Křížek, Martin Vácha, František Matějková, Kateřina
http://linked.open...ain/vavai/riv/wos	000313386400005
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	0308-8146
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2012.10.011
http://localhost/t...ganizacniJednotka	12220

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