Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873539" target="_blank" >RIV/62157124:16270/15:43873539 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/158065.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/158065.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/435/2014-CJFS" target="_blank" >10.17221/435/2014-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Original language description
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh (R) Simple Steps (R)). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, netprotein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 +/- 9.82), however, the samples of Herbs (89.6 +/- 13.89) and Knusper (88.64 +/- 15.59) marinated steaks also received more than 85 points for the overal
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
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
346-353
UT code for WoS article
000359009500009
EID of the result in the Scopus database
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