scholarly journals Studies on physiological and chemical properties and postharvest keeping quality of mushrooms. Part VI. Changes in the contents of free amino acids, nucleotides, and nucleic acids and the activities of nucleic acid-degrading enzymes, and protease during growth and storage of shii-take mushrooms.

1985 ◽  
Vol 11 (1) ◽  
pp. 5-10
Author(s):  
Takahisa MINAMIDE ◽  
Takashi IWATA
Keyword(s):  
Amino Acids ◽  
Nucleic Acid ◽  
Nucleic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Chemical Properties ◽  
Keeping Quality ◽  
And Storage ◽  
And Chemical Properties

scholarly journals Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 4925
Author(s):  
Antonella Castagna ◽  
Giovanni Benelli ◽  
Giuseppe Conte ◽  
Cristina Sgherri ◽  
Francesca Signorini ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Chemical Properties ◽  
Human Consumption ◽  
Hot Air Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Related Quality ◽  
And Storage

In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.

scholarly journals Free Amino Acids in Peanuts as Affected by Seed Size and Storage Time1

1981 ◽  
Vol 8 (2) ◽  
pp. 113-116 ◽  
Author(s):  
Harold E. Pattee ◽  
Clyde T. Young ◽  
Francis G. Giesbrecht
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Seed Size ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Conditions ◽  
Commercial Source ◽  
And Storage

Abstract Peanuts from a commercial source were segregated into specific seed sizes and placed in storage conditions approximating commercial conditions to determine the amino acid changes taking place during storage within various size seeds. Concentrations of the isolated free amino acid fractions significantly decreased with seed size except for phenylalanine which significantly increased with seed size. Significant changes also occurred in the free amino acid fractions across storage periods up to nine months in duration. These results are the first to document a change in amino acids during the storage of peanuts.

The effect of fermentation and storage on free amino acids of tarhana

2005 ◽  
Vol 56 (5) ◽  
pp. 349-358 ◽  
Author(s):  
M. Erbas ◽  
M. F. Ertugay ◽  
M. Ö. Erbas ◽  
M. Certel
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
And Storage

scholarly journals Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 132 ◽  
Author(s):  
Mehdi Triki ◽  
Ana Herrero ◽  
Francisco Jiménez-Colmenero ◽  
Claudia Ruiz-Capillas
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Behavior Pattern ◽  
Chicken Breast ◽  
Total Free Amino Acids

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.

EFFECT OF FROST ACTION AND STORAGE OF SOIL AT FREEZING TEMPERATURES ON THE FREE AMINO ACIDS, FREE SUGARS AND RESPIRATORY ACTIVITY OF SOIL

1970 ◽  
Vol 50 (2) ◽  
pp. 191-198 ◽  
Author(s):  
K. C. IVARSON ◽  
F. J. SOWDEN
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Respiratory Activity ◽  
Storage Period ◽  
Frozen Soil ◽  
Free Sugars ◽  
Freeze Thaw ◽  
Duration Of Storage ◽  
And Storage

The effect of freezing and duration of storage of frozen soil on free amino acids and sugars was evaluated. Freezing caused a marked increase in the total amount of free amino acids and sugars extracted. The level of free amino acids and sugars, in frozen soil, remained fairly constant up to a storage period of 6 weeks, after which a prominent decrease occurred. Essentially there was no difference between single freeze-thaw and multiple freeze-thaw cycles. In general, soil respiration and dehydrogenase activity paralleled the level of extractable free amino acids and sugars.

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

2009 ◽  
Vol 115 (2) ◽  
pp. 635-638 ◽  
Author(s):  
Mohamed Rabie ◽  
Livia Simon-Sarkadi ◽  
Hassan Siliha ◽  
Soher El-seedy ◽  
Ahmed-Adel El Badawy
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fermented Fish ◽  
And Storage

scholarly journals Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1377
Author(s):  
Lucía Gómez-Limia ◽  
Roxana Cutillas ◽  
Javier Carballo ◽  
Inmaculada Franco ◽  
Sidonia Martínez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Time ◽  
Amino Acid Content ◽  
And Storage

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

Sign in / Sign up

Export Citation Format

Share Document