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Statements

Subject Item
n2:RIV%2F60076658%3A12520%2F11%3A43883223%21RIV12-MZE-12520___
rdf:type
n7:Vysledek skos:Concept
dcterms:description
The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory properties and to find possible quality indicators for selected fish species. Samples (n = 156) of fish fillets and fish mince of common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss) and perch (Perca fluviatilis) were stored at 3 °C and 15 °C. The amines were determined as the N-substituted benzamides, after derivatization with benzoylchloride by micellar electrokinetic capillary chromatography. Based on the biogenic amine contents and sensory properties, the shelf life of samples at 3 °C was 11-16 days and 7-10 days for fillets and mince, respectively, and 2-3 days at 15 °C regardless of sample processing. Content of putrescine seems to be a good quality indicator for all examined fish species. The fish species and the method of flesh processing did not have a significant influence on the putrescine formation. Tyramine was formed mainly in carp and trout mince at 15 °C. Samples of good and acceptable quality did not contain toxicologically significant concentrations of histamine or tyramine. Contrary to marine fish, information about biogenic amines contents in freshwater fish is scarce. Comparison of the dynamics of amines formation in fillets and processed fish flesh has not been studied yet. The progress of decomposition processes is compared based on dynamic models. The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory properties and to find possible quality indicators for selected fish species. Samples (n = 156) of fish fillets and fish mince of common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss) and perch (Perca fluviatilis) were stored at 3 °C and 15 °C. The amines were determined as the N-substituted benzamides, after derivatization with benzoylchloride by micellar electrokinetic capillary chromatography. Based on the biogenic amine contents and sensory properties, the shelf life of samples at 3 °C was 11-16 days and 7-10 days for fillets and mince, respectively, and 2-3 days at 15 °C regardless of sample processing. Content of putrescine seems to be a good quality indicator for all examined fish species. The fish species and the method of flesh processing did not have a significant influence on the putrescine formation. Tyramine was formed mainly in carp and trout mince at 15 °C. Samples of good and acceptable quality did not contain toxicologically significant concentrations of histamine or tyramine. Contrary to marine fish, information about biogenic amines contents in freshwater fish is scarce. Comparison of the dynamics of amines formation in fillets and processed fish flesh has not been studied yet. The progress of decomposition processes is compared based on dynamic models.
dcterms:title
Formation of biogenic amines in fillets and minced flesh of three freshwater fish Formation of biogenic amines in fillets and minced flesh of three freshwater fish
skos:prefLabel
Formation of biogenic amines in fillets and minced flesh of three freshwater fish Formation of biogenic amines in fillets and minced flesh of three freshwater fish
skos:notation
RIV/60076658:12520/11:43883223!RIV12-MZE-12520___
n7:predkladatel
n8:orjk%3A12520
n3:aktivita
n17:Z n17:P
n3:aktivity
P(ED2.1.00/01.0024), P(GAP503/11/1417), P(QH71011), Z(MSM6007665806)
n3:cisloPeriodika
4
n3:dodaniDat
n10:2012
n3:domaciTvurceVysledku
n21:4036964 n21:6599990
n3:druhVysledku
n18:J
n3:duvernostUdaju
n11:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
200150
n3:idVysledku
RIV/60076658:12520/11:43883223
n3:jazykVysledku
n20:eng
n3:klicovaSlova
quality indicator; perch; trout; carp; Putrescine
n3:klicoveSlovo
n14:perch n14:Putrescine n14:carp n14:quality%20indicator n14:trout
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[0E036D149DE2]
n3:nazevZdroje
Acta Veterinaria Brno
n3:obor
n6:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
4
n3:projekt
n16:QH71011 n16:ED2.1.00%2F01.0024 n16:GAP503%2F11%2F1417
n3:rokUplatneniVysledku
n10:2011
n3:svazekPeriodika
80
n3:tvurceVysledku
Pelikánová, Tamara Vejsada, Pavel Křížek, Martin Vácha, František
n3:wos
000301811400008
n3:zamer
n9:MSM6007665806
s:issn
0001-7213
s:numberOfPages
8
n15:doi
10.2754/avb201180040365
n4:organizacniJednotka
12520