. . "Z(MSM 162700005)" . "Dynamics of quality parameters of carp muscle (Cyprinus carpio) under different storage conditions"@en . "Dynamika jakostn\u00EDch parametr\u016F svaloviny kapra obecn\u00E9ho (Cyprinus carpio) za r\u016Fzn\u00FDch podm\u00EDnek skladov\u00E1n\u00ED" . . "[D7D67EC618DF]" . . "Dynamika jakostn\u00EDch parametr\u016F svaloviny kapra obecn\u00E9ho (Cyprinus carpio) za r\u016Fzn\u00FDch podm\u00EDnek skladov\u00E1n\u00ED"@cs . . . "561514" . "Kordiovsk\u00E1, P." . "Nitra" . "Nitra" . "2"^^ . "Dynamika jakostn\u00EDch parametr\u016F svaloviny kapra obecn\u00E9ho (Cyprinus carpio) za r\u016Fzn\u00FDch podm\u00EDnek skladov\u00E1n\u00ED" . . . "59-60" . . . "3"^^ . "Dynamika jakostn\u00EDch parametr\u016F svaloviny kapra obecn\u00E9ho (Cyprinus carpio) za r\u016Fzn\u00FDch podm\u00EDnek skladov\u00E1n\u00ED"@cs . "Dynamics of quality parameters of carp muscle (Cyprinus carpio) under different storage conditions"@en . . "Dynamics;of quality;parameters;of carp muscle"@en . "Biogenn\u00ED aminy jsou p\u0159irozenou sou\u010D\u00E1st\u00ED bun\u011B\u010Dn\u00FDch struktur potravin nebo vznikaj\u00ED v procesu skladov\u00E1n\u00ED potravin enzymov\u00FDmi reakcemi tk\u00E1\u0148ov\u00E9ho nebo mikrobi\u00E1ln\u00EDho p\u016Fvodu. M\u00EDra \u0161kodlivosti je zna\u010Dn\u011B z\u00E1visl\u00E1 na typu p\u0159\u00EDslu\u0161n\u00E9ho aminu, rovn\u011B\u017E v\u0161ak na individu\u00E1ln\u00EDch schopnostech organismu aminy odbour\u00E1vat. Aminy v potrav\u011B mohou po konzumaci vyvol\u00E1vat prudk\u00E9 fyziologick\u00E9 odezvy, u vn\u00EDmav\u011Bj\u0161\u00EDch osob m\u016F\u017Ee doj\u00EDt a\u017E k t\u011B\u017Ek\u00FDm migr\u00E9nov\u00FDm stav\u016Fm. Sledov\u00E1n\u00ED t\u011Bchto l\u00E1tek je v\u00FDznamn\u00E9 jednak z pohledu ovlivn\u011Bn\u00ED zdravotn\u00ED nez\u00E1vadnosti a jednak k posouzen\u00ED kvality potravin. U nefermentovan\u00FDch potravin v\u00FDznamn\u011Bj\u0161\u00ED n\u00E1r\u016Fst obsahu biogenn\u00EDch amin\u016F vykazuje souvislost s ne\u017E\u00E1douc\u00EDmi rozkladn\u00FDmi procesy b\u00EDlkovinn\u00E9 matrice. Aminy zde hraj\u00ED roli p\u0159edev\u0161\u00EDm potenci\u00E1ln\u00EDho krit\u00E9ria jakosti. V na\u0161\u00ED studii byla \u0159e\u0161ena problematika p\u0159\u00EDtomnosti biogenn\u00EDch amin\u016F jako ukazatel\u016F \u010Derstvosti u svaloviny hybrid\u016F kapra obecn\u00E9ho skladovan\u00FDch za r\u016Fzn\u00FDch teplotn\u00EDch podm\u00EDnek a vliv bakteri\u00E1ln\u00ED kontaminace na tvorbu t\u011Bchto l\u00E1tek. V s"@cs . "Biogenic amines are naturally distributed in proteinaceous food, usually formed by the enzymatic decarboxylation of specific amino acids due to microbial enzymes or tissue activity. Amine toxicity depends strongly on the biogenic amine type and on the individual efficiency of detoxication. Ingestion of large amounts of biogenic amines may result in health problems, for sensitive individuals they represent a health risk. There are two reasons for the determination of amines in foods, the first is their potential toxicity, the second is the possibility to use them as food quality markers. In non-fermented foods these compounds were found useful as quality indicators and markers of food decomposition. The objective of present work was to determine the levels of biogenic amines as indicators of decomposition in carp muscle stored at different temperatures and the effect of bacterial contamination on the formation of these compounds. Ammonia concentrations were also determined in these sampl"@en . "II. Vedeck\u00E1 konferencia \u0161tudentov a doktorandov s medzin\u00E1rodnou \u00FA\u010Das\u0165ou" . "Vorlov\u00E1, L." . "2"^^ . "80-8069-346-3" . . "RIV/62157124:16270/04:00000204!RIV/2005/MSM/162705/N" . . . . "2004-04-22+02:00"^^ . . "Biogenn\u00ED aminy jsou p\u0159irozenou sou\u010D\u00E1st\u00ED bun\u011B\u010Dn\u00FDch struktur potravin nebo vznikaj\u00ED v procesu skladov\u00E1n\u00ED potravin enzymov\u00FDmi reakcemi tk\u00E1\u0148ov\u00E9ho nebo mikrobi\u00E1ln\u00EDho p\u016Fvodu. M\u00EDra \u0161kodlivosti je zna\u010Dn\u011B z\u00E1visl\u00E1 na typu p\u0159\u00EDslu\u0161n\u00E9ho aminu, rovn\u011B\u017E v\u0161ak na individu\u00E1ln\u00EDch schopnostech organismu aminy odbour\u00E1vat. Aminy v potrav\u011B mohou po konzumaci vyvol\u00E1vat prudk\u00E9 fyziologick\u00E9 odezvy, u vn\u00EDmav\u011Bj\u0161\u00EDch osob m\u016F\u017Ee doj\u00EDt a\u017E k t\u011B\u017Ek\u00FDm migr\u00E9nov\u00FDm stav\u016Fm. Sledov\u00E1n\u00ED t\u011Bchto l\u00E1tek je v\u00FDznamn\u00E9 jednak z pohledu ovlivn\u011Bn\u00ED zdravotn\u00ED nez\u00E1vadnosti a jednak k posouzen\u00ED kvality potravin. U nefermentovan\u00FDch potravin v\u00FDznamn\u011Bj\u0161\u00ED n\u00E1r\u016Fst obsahu biogenn\u00EDch amin\u016F vykazuje souvislost s ne\u017E\u00E1douc\u00EDmi rozkladn\u00FDmi procesy b\u00EDlkovinn\u00E9 matrice. Aminy zde hraj\u00ED roli p\u0159edev\u0161\u00EDm potenci\u00E1ln\u00EDho krit\u00E9ria jakosti. V na\u0161\u00ED studii byla \u0159e\u0161ena problematika p\u0159\u00EDtomnosti biogenn\u00EDch amin\u016F jako ukazatel\u016F \u010Derstvosti u svaloviny hybrid\u016F kapra obecn\u00E9ho skladovan\u00FDch za r\u016Fzn\u00FDch teplotn\u00EDch podm\u00EDnek a vliv bakteri\u00E1ln\u00ED kontaminace na tvorbu t\u011Bchto l\u00E1tek. V s" . . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "16270" . . "Luk\u00E1\u0161ov\u00E1, J." . "RIV/62157124:16270/04:00000204" .