Difference in the temperature rise rate of common carp fillets packaged in three ways.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000084" target="_blank" >RIV/26722861:_____/23:N0000084 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Difference in the temperature rise rate of common carp fillets packaged in three ways.
Original language description
Fresh common carp fillets were packaged in three different ways: simple, vacuum and protective atmosphere packaging. The chilled filets were tested at the temperature 8, 11, 14, 17 and 25 °C for 4 hours. Statistically significant (p<0,01) differences were found in the rate of increase in the fillet core temperature depending on the type of packaging. Vacuum-packed fillets, where the packaging film tightly surrounds the fillet, riched ambient temperature in 2-3 hours, while fillets packed in plain packaging or in a protective atmosphere in 3-4 hours. Apparently, the mixture of gases present inside the package acts as a thermal insulator and slows down the heat transfer to the fillet. The speed of reaching the ambient temperature also depended on the temperature itself. At higher tested temperatusres (17, 20 and 25 °C) the time needed for tempering the fillet to the ambient temperature was longer than at lower temperatures (8, 11, 14 °C). Citation: Bartáková K., Zouharová A., Necidová L., Bursová Š., Haruštiaková D., Klimešová M.: Difference in the temperature rise rate of common carp fillets packaged in three ways. Others – Poster., Abstract Book. Conference: In 37th EFFoST International Conference 2023 Valencia, Spain, 06.-08. November 2023, Abstract Book, p.569
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
<a href="/en/project/QK21020245" target="_blank" >QK21020245: The degree of cold chain disruption during official sampling and sample transport and its effects on the resulting microbial profile</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů