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Statements

Subject Item
n2:RIV%2F60076658%3A12520%2F11%3A43875633%21RIV12-MZE-12520___
rdf:type
skos:Concept n13:Vysledek
dcterms: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.
dcterms: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
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
skos:notation
RIV/60076658:12520/11:43875633!RIV12-MZE-12520___
n13:predkladatel
n14:orjk%3A12520
n4:aktivita
n16:P n16:Z
n4:aktivity
P(OC09042), P(QH71011), Z(MSM6007665806), Z(MSM6007665809)
n4:cisloPeriodika
3
n4:dodaniDat
n17:2012
n4:domaciTvurceVysledku
n5:4036964
n4:druhVysledku
n10:J
n4:duvernostUdaju
n19:S
n4:entitaPredkladatele
n15:predkladatel
n4:idSjednocenehoVysledku
188305
n4:idVysledku
RIV/60076658:12520/11:43875633
n4:jazykVysledku
n12:eng
n4:klicovaSlova
Quality changes; Fish roe; Carp; Histamine; Putrescine; Polyamines; Biogenic amines
n4:klicoveSlovo
n6:Carp n6:Putrescine n6:Histamine n6:Polyamines n6:Quality%20changes n6:Biogenic%20amines n6:Fish%20roe
n4:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n4:kontrolniKodProRIV
[2527F6FBC125]
n4:nazevZdroje
Food Chemistry
n4:obor
n21:GL
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
3
n4:projekt
n7:QH71011 n7:OC09042
n4:rokUplatneniVysledku
n17:2011
n4:svazekPeriodika
126
n4:tvurceVysledku
Pelikánová, Tamara Křížek, Martin Vácha, František
n4:wos
000287349400103
n4:zamer
n18:MSM6007665809 n18:MSM6007665806
s:issn
0308-8146
s:numberOfPages
5
n8:doi
10.1016/j.foodchem.2010.12.040
n20:organizacniJednotka
12520