Determination of lipid peroxidation in selected meats

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873070" target="_blank" >RIV/62157124:16270/14:43873070 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Determination of lipid peroxidation in selected meats

Original language description

The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Maso

ISSN

1210-4086

e-ISSN

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Volume of the periodical

25

Issue of the periodical within the volume

7

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

47-49

UT code for WoS article

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EID of the result in the Scopus database

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