Aminy biogenne w mięsie drobiowym


Wojciech Wójcik, Krzysztof Damaziak, Julia Riedel, Olga Świder


Mięso stanowi kluczowy element dobrze zbilansowanej diety. Spożycie mięsa odegrało ważną role w ewolucji, stymulując rozrój najważniejszego ludzkiego organu - mózgu. Ponadto jest ono źródłem pełnowartościowego i łatwostrawnego białka, kwasów tłuszczowych, a w szczególności wielonienasyconych z rodziny omega-3, mikro i makroelementów (żelaza, selenu, potasu, magnezu, sodu, fosforu, wapnia), witamin z grupy B, oraz innych substancji biologicznie czynnych, takich jak karnityna, tauryna, karnozyna czy kreatyna. Wśród substancji wykazujących aktywność biologiczną należy również wymienić aminy biogenne (BA) (Ahmad i in, 2018).


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