About: Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods 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
Description	Carp roe (Cyprinus carpio) was pasteurised, salted, smoked and treated by a lactic acid based preservative agent. Chemical and sensory qualities were measured throughout the storage time to determine the changes that took place at 2 °C and to evaluate the effects of the preservation method. Seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Cadaverine showed very good correspondence with the sensory markers of the samples. Samples of good quality contained less than 5 mg/kg of cadaverine. Histamine and tyramine did not exceed the value of 5 and 25 mg/kg, respectively, for samples with good organoleptic properties. The formation of tyramine was effectively prevented by salting. After comparing the methods of preservation, pasteurisation and smoking were determined as the most efficient. Carp roe (Cyprinus carpio) was pasteurised, salted, smoked and treated by a lactic acid based preservative agent. Chemical and sensory qualities were measured throughout the storage time to determine the changes that took place at 2 °C and to evaluate the effects of the preservation method. Seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Cadaverine showed very good correspondence with the sensory markers of the samples. Samples of good quality contained less than 5 mg/kg of cadaverine. Histamine and tyramine did not exceed the value of 5 and 25 mg/kg, respectively, for samples with good organoleptic properties. The formation of tyramine was effectively prevented by salting. After comparing the methods of preservation, pasteurisation and smoking were determined as the most efficient. (en)
Title	Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods (en)
skos:prefLabel	Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods (en)
skos:notation	RIV/60076658:12520/11:43875633!RIV12-MZE-12520___
http://linked.open...avai/predkladatel	Fakulta rybářství a ochrany vod
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(OC09042), P(QH71011), Z(MSM6007665806), Z(MSM6007665809)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Vácha, František
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 / Fakulta rybářství a ochrany vod
http://linked.open...dnocenehoVysledku	188305
http://linked.open...ai/riv/idVysledku	RIV/60076658:12520/11:43875633
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Quality changes; Fish roe; Carp; Histamine; Putrescine; Polyamines; Biogenic amines (en)
http://linked.open.../riv/klicoveSlovo	Polyamines Biogenic amines Putrescine Carp Fish roe Histamine Quality changes
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[2527F6FBC125]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GL
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Common carp (Cyprinus carpio L.) welfare in pond aquaculture and market. Biological potential, determination and characteristics of Czech carp profile.
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	126
http://linked.open...iv/tvurceVysledku	Křížek, Martin Pelikánová, Tamara Vácha, František
http://linked.open...ain/vavai/riv/wos	000287349400103
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 Biologické, enviromentální a chovatelské aspekty v rybářství
issn	0308-8146
number of pages	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2010.12.040
http://localhost/t...ganizacniJednotka	12520
is http://linked.open...avai/riv/vysledek of	Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 74 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software