Effect of natural antioxidants extracted from spices on quality of dry sausages.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00019993" target="_blank" >RIV/60461373:22330/08:00019993 - 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
Effect of natural antioxidants extracted from spices on quality of dry sausages.
Original language description
Oxidation of haem pigments during storage causes colour degradation of dry sausages. Lipid peroxidation causes deterioration of quality and can accelerate oxidation of haem pigment. Antioxidants extracted from spices can reduce the rate of both, haem pigments oxidation and lipid peroxidation. These processes in dry cooked sausages were studied. To slowdown the peroxidation natural antioxidants obtained by extraction from rosemary (different concentration and fractions) were added. Colour was evaluated using VIA; muscle tissue areas were thresholded and their colour was measured. Lipid oxidation was evaluated measuring fat values (thiobarbituric and peroxide value) and by amount of oxidative products using liquid chromatography (RP-HPLC). During the storage, TBA value gradually increased, reached a maximum and then it decreased. The analysis by HPLC shows similar results. Colour changes (redness a* decrease) during exposition of dry sausages cuts to air and light is influenced by concen
Czech name
Vliv antioxidantů z koření na kvalitu trvanlivých salámů.
Czech description
Oxidace hemových barviv může způsobit změnu barvy trvanlivých salámů během jejich skladování. Oxidace lipidů urychluje oxidaci hemových barviv. Byl zkoumán vliv antioxidantů extrahovaných z koření na snížení oxidace hemových barviv a lipidů v trvanlivýchsalámech. Hodnota TBA se během skladování salámů zvyšovala a po dosažení maximální hodnoty klesala. Antioxidanty rozmarýny měly vliv na oxidaci lipidů a ovlivnily také změny barvy trvanlivých salámů.
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/FT-TA3%2F059" target="_blank" >FT-TA3/059: *Impact of selected additives on shelf life, colour, water binding capacity, texture and organoleptic properties of meat products.</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
ICoMST - International Congress of Meat Sciences and Technology, Cape Town
ISBN
90-8686-010-9
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
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Publisher name
ICoMS
Place of publication
Roma
Event location
Cape Town
Event date
Aug 10, 2008
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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