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Vliv kuchyňských úprav na obsah biogenních aminů a polyaminu ve vybraných jedlých houbách. / The influence of culinary processing on content of biogenic amines and polyamine in selected edible mushrooms.

The intention of this dissertation was an assessment of biogenic amines (BA) and polyamines (PA) by the usage of high-performance liquid chromatography (HPLC), in the concrete histamine (HIM), tyramine (TYM), 2-phenyl ethylamine (PEA), tryptamine (TRM), spermine (SPM), spermidine (SPD) and putrescine (PUT) in Velvet Bolete ( Suillus variegatus, (Sw.) Kuntze) and Bay Bolete ( Boletus badius, Fr.). The dissertation was focused on the influence of kitchen treatments by the method of pasteurization, freezing and subsequent storage of treated mushrooms on the content of biogenic amines and polyamines. Pasteurized samples were analysed immediately after adjustment on day 0 and then after three, six, nine and twelve months after storage in the dark place at 22 °C. The highest concentration in the pasteurized Velvet Bolete sample was observed in putrescine (1079 mg/kg). In the process of the experiment, this one and other biogenic amines levels decreased, except for tyramine, which showed a slight increase. The highest concentration in pasteurized Bay Bolete sample was also observed in putrescine (768 mg/kg) which, together with other biogenic amines levels, decreased. The frozen samples were stored at -16 °C and samples were taken every third, sixth, ninth and dozenth month. Changes in the concentration of biogenic amines and polyamines in the frozen sample of Velvet Bolete were identical with changes during pasteurization. Changes in the concentration of biogenic amines and polyamines in frozen sample of Bay Bolete were different from the pasteurized sample. Tryptamine, putrescine, spermidine, and spermine levels increased steadily, whereas the 2-phenylethylamine and tyramine levels decreased slightly. The monitoring results show that not even a unprofessional method of preserving wild mushrooms will lead to a substantial increase in the levels of biogenic amines and polyamines in the material of the wildly growing edible mushrooms.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:376224
Date January 2018
CreatorsWOLFOVÁ, Pavla
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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