. "P\u0159\u00EDsp\u011Bvek je zam\u011B\u0159en na problematiku: Zm\u011Bny obsahu biologicky aktivn\u00EDch polyamin\u016F b\u011Bhem skladov\u00E1n\u00ED a tepeln\u00FDch \u00FAprav vep\u0159ov\u00FDch jater"@cs . "S, Z(MSM6007665806)" . "RIV/60076658:12220/07:00008133" . "K\u0159\u00ED\u017Eek, Martin" . . "Dietary polyamines; Putrescine; Spermidine; Spermine; Pig liver; Storage; Cooking"@en . . "Meat Science" . "12220" . "[6EE834F7AAFA]" . . "Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method. Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below the limit of dete" . . "6"^^ . "Changes in the content of biologically active polyamines during storage and cooking of pig liver"@en . . . . . . "Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for stored and processed offal are very scarce. We therefore carried out eight experiments with pig liver. In two experiments livers were stored at -18 oC for 168 days, in next four ones livers were stored aerobically (AE), vacuum-packaged (VP) and packaged in a modified atmosphere (MO; 70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of four usual culinary treatments were tested in two experiments. Polyamines were determined as dansyl derivatives using a HPLC method. Distribution of both SPD and SPM in four main liver lobes was found to be homogenous. The initial SPD and SPM contents in 17 livers 24h after slaughter ranged between 15-42 and 72-132 mg kg-1, respectively. Putrescine content was below the limit of dete"@en . "Kala\u010D, Pavel" . "269-274" . . "Zm\u011Bny obsahu biologicky aktivn\u00EDch polyamin\u016F b\u011Bhem skladov\u00E1n\u00ED a tepeln\u00FDch \u00FAprav vep\u0159ov\u00FDch jater"@cs . . "Changes in the content of biologically active polyamines during storage and cooking of pig liver"@en . "0309-1740" . . "Changes in the content of biologically active polyamines during storage and cooking of pig liver" . . . "Pelik\u00E1nov\u00E1, Tamara" . "Changes in the content of biologically active polyamines during storage and cooking of pig liver" . . . "4"^^ . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "413240" . "77" . "Krausov\u00E1, Petra" . "3"^^ . "Zm\u011Bny obsahu biologicky aktivn\u00EDch polyamin\u016F b\u011Bhem skladov\u00E1n\u00ED a tepeln\u00FDch \u00FAprav vep\u0159ov\u00FDch jater"@cs . . "RIV/60076658:12220/07:00008133!RIV08-MSM-12220___" . . "2" . . . .