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The estimation of biogenic amines in meat by HPLC method

Zuzana Dičáková ; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
Pavel Bystrický ; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
J. Sokol ; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
S. Marcinčák ; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia

Puni tekst: engleski, pdf (443 KB) str. 38-43 preuzimanja: 995* citiraj
APA 6th Edition
Dičáková, Z., Bystrický, P., Sokol, J. i Marcinčák, S. (2004). The estimation of biogenic amines in meat by HPLC method. MESO: Prvi hrvatski časopis o mesu, VI (6), 38-43. Preuzeto s https://hrcak.srce.hr/25896
MLA 8th Edition
Dičáková, Zuzana, et al. "The estimation of biogenic amines in meat by HPLC method." MESO: Prvi hrvatski časopis o mesu, vol. VI, br. 6, 2004, str. 38-43. https://hrcak.srce.hr/25896. Citirano 04.12.2020.
Chicago 17th Edition
Dičáková, Zuzana, Pavel Bystrický, J. Sokol i S. Marcinčák. "The estimation of biogenic amines in meat by HPLC method." MESO: Prvi hrvatski časopis o mesu VI, br. 6 (2004): 38-43. https://hrcak.srce.hr/25896
Harvard
Dičáková, Z., et al. (2004). 'The estimation of biogenic amines in meat by HPLC method', MESO: Prvi hrvatski časopis o mesu, VI(6), str. 38-43. Preuzeto s: https://hrcak.srce.hr/25896 (Datum pristupa: 04.12.2020.)
Vancouver
Dičáková Z, Bystrický P, Sokol J, Marcinčák S. The estimation of biogenic amines in meat by HPLC method. MESO: Prvi hrvatski časopis o mesu [Internet]. 2004 [pristupljeno 04.12.2020.];VI(6):38-43. Dostupno na: https://hrcak.srce.hr/25896
IEEE
Z. Dičáková, P. Bystrický, J. Sokol i S. Marcinčák, "The estimation of biogenic amines in meat by HPLC method", MESO: Prvi hrvatski časopis o mesu, vol.VI, br. 6, str. 38-43, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/25896. [Citirano: 04.12.2020.]

Sažetak
Levels of biogenic amines: tryptamine (TRY), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), and spermidine (SPD) were estimated by means of the high performance liquid chromatography (HPLC) method in meat. Specimens were taken from the meat used for production of fermented meat products. Additional specimens were taken from fresh chicken breast meat stored at an ambient temperature of 4oC and analysed on day 2 of storage. Obtained results varied from 0 to 20.0 mg x kg-1 and they were consistent with literature data. The levels of biogenic amines in poultry meat were lower. Described method is rapid, precise and convenient for biogenic estimation in meat.

Ključne riječi
biogenic amines; meat; HPLC method

Hrčak ID: 25896

URI
https://hrcak.srce.hr/25896

[hrvatski]

Posjeta: 1.424 *