Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio, L.) Flesh
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F13%3A43885216" target="_blank" >RIV/60076658:12520/13:43885216 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12510/13:43885216
Result on the web
<a href="http://www.tandfonline.com/doi/abs/10.1080/10942912.2010.551309#.Us0TArQzh30" target="_blank" >http://www.tandfonline.com/doi/abs/10.1080/10942912.2010.551309#.Us0TArQzh30</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2010.551309" target="_blank" >10.1080/10942912.2010.551309</a>
Alternative languages
Result language
angličtina
Original language name
Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio, L.) Flesh
Original language description
The aim of the work was to measure and confirm changes in the qualitative properties of frozen carp flesh (Cyprinus carpio L.) during 84 days of storage at -20 degrees C, using instrumental texture profile analysis focused on hardness, cohesiveness, andspringiness. Hardness in fresh fish was 2.908 N, in fish stored 28 days 1.238 N, after 56 days 0.505 N, and after 84 days 0.491 N. Cohesiveness (dimensionless unit) in fresh fish was 0.838, after 28 days 0.740, after 56 days 0.720, and after 84 days 0.712. Springiness (dimensionless unit) in fresh fish was 0.682, after 28 days 0.625, after 56 days 0.577, and at 84 days of storage 0.534. The texture profile analysis effect was determined by several regression and linear models. It is possible to calculate a certain time period in which changes develop up to the level of 50% of deteriorationin hardness 17.5 days and in cohesiveness 12.9 days, as this was proven to a defined significance level (P } 0.01). Only changes in springiness showed
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GL - Fishery
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
ISSN
1094-2912
e-ISSN
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Volume of the periodical
16
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
241-250
UT code for WoS article
000312599400001
EID of the result in the Scopus database
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