Impact of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879450" target="_blank" >RIV/62157124:16270/21:43879450 - isvavai.cz</a>
Result on the web
<a href="https://is.mendelu.cz/dok_server/slozka.pl?id=110563;download=260549" target="_blank" >https://is.mendelu.cz/dok_server/slozka.pl?id=110563;download=260549</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Impact of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment
Original language description
The aim of study was to evaluated the influence of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment. 4 fillets of common carp fishes which used in study were divided to 4 parts. The caudal parts of fillet were used as control samples and another three parts of fillets were seasoned with Sumac in percentages: 1 %, 2 % and 3 %, respectively. Half of samples were analysed in raw state and another half samples after heat treatment. Antioxidant capacity (DPPH method) Thiobarbituric acid reactive substances content (TBARS) and free fatty acids were estimated. Antioxidant capacity of all analysed samples increased gradually with sumac percentage elevation. significant (P < 0.05) effect sumac to reduction the TBARS values of carp meat after heat treatment was observed event after 1 % application. Free fatty acids of carp meat increased significantly (P < 0.05) with addition 3 % and 2 % of Sumac to raw and heat treated samples, respectively. The study found the sumac has positive effect on antioxidant capacity and TBARS of carp meat.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník XLVII. konference o jakosti potravin a potravinových surovin
ISBN
978-80-7509-785-9
ISSN
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e-ISSN
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Number of pages
8
Pages from-to
224-231
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Mar 3, 2021
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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