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Detekce biogenních aminů u konzervovaných výrobků z ryb
Zátopková, Tereza
The aim of my work was to conduct a literature search on biogenic amines and to detect the content of biogenic amines in canned fish products in the laboratory part. Four fish spe-cies were sampled for the determination: mackerel (Scomber scombrus), bluefin tuna (Thun-nus thynnus), sardine (Sardina pilchardus) and cod (Gadus morhua). Two samples were used for the determination of sardines, which differed in the brine in which they were preserved. The detection of biogenic amines was carried out by ion-exchange liquid chromatography with VIS detection. The following specific biogenic amines were determined: histamine, tyramine, putrescine, cadaverine, spermine and spermidine. The highest concentration of biogenic was determined in the sample of liver, in this sample the overall highest contents of histamine, putrescine, cadaverine and spermine were found.
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Vliv receptury a délky zrání na obsah polyaminů ve zrajících sýrech
Kolková, Andrea
The theoretical part of my thesis was focused on the characteristics of polyamines, their synthesis, degradation and effect in the organism. The practical part was involved on determining the content of polyamines (putrescine, spermine and spermidine) in ripening cheese without addition and with the addition of laccase. The high-performance liquid chromatography method was used for the analysis. Quantitatively, the most significant polyamine in all tested cheese variants was spermine (laccase in cheese grains 16.6 mg/kg > control 15.5 mg/kg > surface laccase 14.8 mg/kg; p < 0.05). Spermidine content was in the range (surface laccase 8.8 mg/kg > laccase in cheese grains 2.9 mg/kg > control 2.4 mg/kg; p < 0.05). Putrescine was detected only in low precipitation (laccase in cheese grains 2.1 mg/kg > control 1.3 mg/kg > laccase in surface 0.7 mg/kg; p < 0.05). During storage (X; weeks), the total PA content (Y; mg/kg) in the control cheese sample without the addition of laccase increased according to the equations: y = 256.93 + 207.38x (R² = 0.8955; p = 0.0021 ), the amount of PA in the sample of cheese with laccase in the cheese grains also increased linearly according to equation: y = 196.05 + 228.22x (R² = 0.8226; p = 0.0024). The total PA content in the cheese sample with laccase on the surface increased up to 4 weeks and then decreased according to the equation: y = 629.1 + 621.45x - 59.539x2 (R² = 0.8984; p = 0.0163). The effect of laccase on the degradation of amines described in the literature has not been proven. However, this is a pilot experiment that investigates the effect of laccase on the content of polyamines in ripening cheeses. For a better understanding of this problematics, will be needed more extensive research.
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