The aim of this thesis was to determine the content of biogenic amines and polyamines, specifically putrescine (PUT), spermidine (SPD) and spermine (SPM) in mutton meat during storage and heat treatment. The meat of slaughter animals is rich in these amines but, unfortunately, data on the content of mutton meat whether in slaughter bodies as well as during storage or heat treatments in the literature are still missing. The samples were provided by small farmers and the animals were hybrids of several breeds. The samples were taken from the thigh and back. The samples of lamb meat were frozen and the ones were watched from 0-6 months. The samples of leg were cooled and packed into three different types of packaging. It was the type of packaging in a polyethylene bag (PE), vacuum packed (VP) and controlled atmosphere packaging (MAP). All the samples were analyzed in the days and also on the initial concentration at day 0. For frozen and cooled (chilled) samples which were stored in PE and VP was observed the decrease in all monitored amines. Only the packaging in MAP occurred in the SPD to a slight increase over the initial content. From heat treatments were performed usual preparations of the meals which are made in central Europe and the meals were cooked on particular days. The highest decrease was measured in roasted meat, then stewed and cooked meat in this order. Reported data are comparable to published data for pork and beef meat stored under the same or similar conditions. I think that these data can help to extend the data in the literature.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:115898 |
| Date | January 2012 |
| Creators | LÍSKOVCOVÁ, Lucie |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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