. "306669" . "Dietary polyamines; Spermidine; Spermine; Beef; Loin; Storage; Cooking"@en . "0309-1740" . . . "Kozov\u00E1, M\u00E1ria" . "4" . . . "Changes in the content of biologically active polyamines during beef loin storage and cooking" . "Pelik\u00E1nov\u00E1, Tamara" . . "Changes in the content of biologically active polyamines during beef loin storage and cooking"@en . . . "Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initial levels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the initial values at" . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "5"^^ . . . . "RIV/60076658:12220/09:00010868" . "Kala\u010D, Pavel" . "3"^^ . . . "Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Reliable information on their contents in foods is thus needed. Data for processed beef are very limited. Nine experiments with beef loin (longissimus lumborum) were therefore carried out. Loin cuts were stored at ?18 oC for 178 days or beef was stored aerobically, vacuum-packaged (VP) and packaged in a modified atmosphere (MA; 70 % N2 and 30 % CO2, v/v) at +2 oC for 9, 21 and 21 days, respectively. The effects of three usual cooking treatments were also tested. Polyamines were determined after extraction with perchloric acid as dansyl derivatives using an HPLC method. Only SPM was detected at initial levels of 19.0 ? 27.5 mg kg-1, PUT and SPD contents were below the detection limits of 1.2 and 1.7 mg kg-1, respectively. SPM content increased during the initial weeks of frozen storage and then gradually decreased to about 70 % of the initial values at"@en . "[AD15D69A23A1]" . "2"^^ . . . "12220" . "RIV/60076658:12220/09:00010868!RIV10-MSM-12220___" . . "Changes in the content of biologically active polyamines during beef loin storage and cooking" . . . . "S, Z(MSM6007665806)" . "Changes in the content of biologically active polyamines during beef loin storage and cooking"@en . . "Meat Science" . "81" . .