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Statements

Subject Item
n2:RIV%2F60076658%3A_____%2F02%3A00004169%21RIV%2F2003%2FMSM%2F120003%2FN
rdf:type
skos:Concept n15:Vysledek
dcterms:description
The formation of most common biogenic amines - putrescine, cadaverine, spermidine, spermine, histamine and tyramine was studied in carp muscles (Cyprinus carpio). Fish halves and fish hash meat were stored in two different temperatures. Both the temperature difference and the way of processing had statistically important effect on the amines content. Putrescine and cadaverine seem to be best indicators of meat quality. The onset of decomposition is apparent when the total putrescine and cadaverine content in meat exceeds 215 mg.kg/-1. The formation of most common biogenic amines - putrescine, cadaverine, spermidine, spermine, histamine and tyramine was studied in carp muscles (Cyprinus carpio). Fish halves and fish hash meat were stored in two different temperatures. Both the temperature difference and the way of processing had statistically important effect on the amines content. Putrescine and cadaverine seem to be best indicators of meat quality. The onset of decomposition is apparent when the total putrescine and cadaverine content in meat exceeds 215 mg.kg/-1.
dcterms:title
Dynamics of the Biogenic Amines Formation in Carp Muscle Proccesed in diferent Ways Dynamics of the Biogenic Amines Formation in Carp Muscle Proccesed in diferent Ways
skos:prefLabel
Dynamics of the Biogenic Amines Formation in Carp Muscle Proccesed in diferent Ways Dynamics of the Biogenic Amines Formation in Carp Muscle Proccesed in diferent Ways
skos:notation
RIV/60076658:_____/02:00004169!RIV/2003/MSM/120003/N
n3:strany
112-114
n3:aktivita
n17:P n17:Z
n3:aktivity
P(OC 917.10), Z(MSM 122200002)
n3:dodaniDat
n11:2003
n3:domaciTvurceVysledku
n8:9537503 n8:4672941 n8:4036964
n3:druhVysledku
n13:D
n3:duvernostUdaju
n20:S
n3:entitaPredkladatele
n9:predkladatel
n3:idSjednocenehoVysledku
643901
n3:idVysledku
RIV/60076658:_____/02:00004169
n3:jazykVysledku
n7:eng
n3:klicovaSlova
biofenní aminy; vytváření; kapří maso
n3:klicoveSlovo
n5:vytv%C3%A1%C5%99en%C3%AD n5:biofenn%C3%AD%20aminy n5:kap%C5%99%C3%AD%20maso
n3:kontrolniKodProRIV
[B47FF4C59C67]
n3:mistoKonaniAkce
Vodňany
n3:mistoVydani
Vodňany
n3:nazevZdroje
Pond Aquaculture in Central and Eastern Europe in the 21 st Century. How can research provide the specific, ecological and economic bases for sustainable aguaculture?
n3:obor
n19:GL
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:projekt
n14:OC%20917.10
n3:rokUplatneniVysledku
n11:2002
n3:tvurceVysledku
Křížek, Martin Vácha, František Pavlíček, Tomáš
n3:typAkce
n12:CST
n3:zahajeniAkce
2001-05-02+02:00
n3:zamer
n10:MSM%20122200002
s:numberOfPages
3
n16:hasPublisher
Jihočeská univerzita v Českých Budějovicích. Výzkumný ústav rybářský a hydrobiologický