. "80-8069-415-X" . "16270" . "Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions"@en . . "Vorlov\u00E1, L." . . "Luk\u00E1\u0161ov\u00E1, J." . "Risk factors of food chain IV" . "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 \u00B0C; 24 \u00B0C and -18 # 1 \u00B0C) can affect the quality of carp muscle (Cyprinus carpio) as determined by microb"@en . . . "Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions"@en . "Z(MSM 162700005)" . "23-24" . . "Nitra" . "Kordiovsk\u00E1, P." . "Nitra" . . "RIV/62157124:16270/04:00000207" . "3"^^ . "Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions" . "Karp\u00ED\u0161kov\u00E1, R." . . "RIV/62157124:16270/04:00000207!RIV/2005/MSM/162705/N" . . "Potenci\u00E1ln\u00ED riziko tvorby biogenn\u00EDch amin\u016F ve svalovin\u011B kapra obecn\u00E9ho (Cyprinus carpio)"@cs . . "Potenci\u00E1ln\u00ED riziko tvorby biogenn\u00EDch amin\u016F ve svalovin\u011B kapra obecn\u00E9ho (Cyprinus carpio)"@cs . "HPLC"@en . "4"^^ . "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 \u00B0C; 24 \u00B0C and -18 # 1 \u00B0C) can affect the quality of carp muscle (Cyprinus carpio) as determined by microb" . "2004-10-07+02:00"^^ . "580737" . . . . "Potenci\u00E1ln\u00ED riziko tvorby biogenn\u00EDch amin\u016F ve svalovin\u011B kapra obecn\u00E9ho (Cyprinus carpio)"@cs . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . . . "2"^^ . "Potencial risk of biogenic amine formation in carp muscle (Cyprinus carpio) under different storage conditions" . "[538DA6B0F717]" . .