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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F04%3A00000207%21RIV%2F2005%2FMSM%2F162705%2FN
rdf:type
n12:Vysledek skos:Concept
dcterms:description
Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily their potencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by microb Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio) Biogenic amines are organic, basic nitrogenous compounds of low molecular weight, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. In stored meat, amines are generated by the action of spoilage bacteria decarboxylases. Biogenic amines at low concentrations are essential for many physiological functions, while ingestion of large amounts may result in health problems. The reasons for the determination of amines in food are primarily their potencial toxicity and the second the possibility of using them as food quality markers. Biogenic amines in fish can serve as indicators of decomposition. In contrast with the number of laboratories examining changes in biogenic amine content in sea fish, freshwater fish have not been studied yet. The objective of present work was to learn how the different storage temperatures (3 # 2 °C; 24 °C and -18 # 1 °C) can affect the quality of carp muscle (Cyprinus carpio) as determined by microb
dcterms:title
Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio) Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions
skos:prefLabel
Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions Potenciální riziko tvorby biogenních aminů ve svalovině kapra obecného (Cyprinus carpio)
skos:notation
RIV/62157124:16270/04:00000207!RIV/2005/MSM/162705/N
n3:strany
23-24
n3:aktivita
n15:Z
n3:aktivity
Z(MSM 162700005)
n3:dodaniDat
n4:2005
n3:domaciTvurceVysledku
n9:4339495 n9:2483041 n9:4933427
n3:druhVysledku
n19:D
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
580737
n3:idVysledku
RIV/62157124:16270/04:00000207
n3:jazykVysledku
n21:eng
n3:klicovaSlova
HPLC
n3:klicoveSlovo
n10:HPLC
n3:kontrolniKodProRIV
[538DA6B0F717]
n3:mistoKonaniAkce
Nitra
n3:mistoVydani
Nitra
n3:nazevZdroje
Risk factors of food chain IV
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n4:2004
n3:tvurceVysledku
Vorlová, L. Lukášová, J. Kordiovská, P. Karpíšková, R.
n3:typAkce
n8:EUR
n3:zahajeniAkce
2004-10-07+02:00
n3:zamer
n13:MSM%20162700005
s:numberOfPages
2
n18:hasPublisher
Slovenská poľnohospodárska univerzita v Nitre
n5:isbn
80-8069-415-X
n6:organizacniJednotka
16270