. "K\u0159\u00ED\u017Eek, Martin" . "1438-2377" . . . "226" . . "European Food Research and Technology" . . . "Changes in the content of biologically active polyamines during pork loin storage and culinary treatments"@en . . "S, Z(MSM6007665806)" . . "5" . "Changes in the content of biologically active polyamines during pork loin storage and culinary treatments" . "Kala\u010D, Pavel" . . "6"^^ . . "RIV/60076658:12220/08:00009540" . "3"^^ . . . "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 processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at ?18 oC for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3-25.2 mg kg-1 in fresh loins, PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) decreased dur"@en . "DE - Spolkov\u00E1 republika N\u011Bmecko" . "359470" . "Krausov\u00E1, Petra" . "4"^^ . "Potravn\u00ED polyaminy putrescin (PUT), spermidin (SPD) a spermin (SPM) se pod\u00EDlej\u00ED na \u010Detn\u00FDch fyziologick\u00FDch pochodech v\u010Detn\u011B r\u016Fstu n\u00E1dor\u016F. L\u00E9ka\u0159i a dietologov\u00E9 proto pot\u0159ebuj\u00ED v\u011Brohodn\u00E9 \u00FAdaje o jejich obsahu v potravin\u00E1ch. Data pro tepeln\u011B zpracovan\u00E9 maso jsou v\u0161ak jen omezen\u00E1. Bylo proto provedeno osm pokus\u016F s vep\u0159ovou pe\u010Den\u00ED. Polyaminy byly stanoveny jako dansylderiv\u00E1ty metodou HPLC. Ve t\u0159ech pokusech byla pe\u010Den\u011B skladov\u00E1na p\u0159i ?18 oC po dobu 168 dn\u016F, v dal\u0161\u00EDch t\u0159ech bylo maso skladov\u00E1no za p\u0159\u00EDstupu vzduchu (9 dn\u016F), vakuov\u011B balen\u00E9 (21 dn\u016F) \u010Di v ochrann\u00E9 atmosf\u00E9\u0159e (70 % N2 a 30 % CO2 obj.) (21 dn\u016F) p\u0159i +2 oC. Vliv p\u011Bti obvykl\u00FDch postup\u016F tepeln\u00E9ho zpracov\u00E1n\u00ED byl zji\u0161\u0165ov\u00E1n ve dvou pokusech. V \u010Derstv\u00E9m masu bylo zji\u0161t\u011Bno pouze 20,3-25,2 mg.kg-1 SPM, obsahy PUT a SPD byly pod mezemi detekce. Obsah SPM pon\u011Bkud vzrostl b\u011Bhem skladov\u00E1n\u00ED zmrazen\u00E9ho masa, zat\u00EDmco poklesl ve v\u0161ech t\u0159ech variant\u00E1ch skladovan\u00FDch p\u0159i chlad\u00EDrensk\u00E9 teplot\u011B. Ztr\u00E1ty SPM kolem 40 % v\u016F\u010Di v\u00FDchoz\u00EDmu obsahu zp\u016Fsobilo va\u0159en\u00ED, du\u0161en\u00ED, op\u00E9k\u00E1n"@cs . "12220" . "[EA508A2BB1ED]" . "Pelik\u00E1nov\u00E1, Tamara" . "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 processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at ?18 oC for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70 % N2 and 30 % CO2, v/v) at + 2 oC for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3-25.2 mg kg-1 in fresh loins, PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) decreased dur" . . "Zm\u011Bny obsahu biologicky aktivn\u00EDch polyamin\u016F b\u011Bhem skladov\u00E1n\u00ED a tepeln\u00E9ho zpracov\u00E1n\u00ED vep\u0159ov\u00E9ho masa"@cs . . "Changes in the content of biologically active polyamines during pork loin storage and culinary treatments" . "Dietary polyamines; Spermine; Pork loin; Storage; Cooking"@en . "000252942500009" . . . . . "Zm\u011Bny obsahu biologicky aktivn\u00EDch polyamin\u016F b\u011Bhem skladov\u00E1n\u00ED a tepeln\u00E9ho zpracov\u00E1n\u00ED vep\u0159ov\u00E9ho masa"@cs . "Changes in the content of biologically active polyamines during pork loin storage and culinary treatments"@en . "RIV/60076658:12220/08:00009540!RIV09-MSM-12220___" . . .