Stability of selected B-vitamins during high pressure processing of meat. publikováno v Czech J. Food Sci. 18, Spec. Issue, 171-172 (2000). Proceedings of Chemical Reactions in Foods IV, FECS-Event No. 245, 20.-22.9. 2000 Praha, ISSN 1212-1800.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A90241_1" target="_blank" >RIV/00027022:_____/01:90241_1 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Stability of selected B-vitamins during high pressure processing of meat. publikováno v Czech J. Food Sci. 18, Spec. Issue, 171-172 (2000). Proceedings of Chemical Reactions in Foods IV, FECS-Event No. 245, 20.-22.9. 2000 Praha, ISSN 1212-1800.

Popis výsledku v původním jazyce

In the last years, high pressure treatment has appeared as a promising technology for the meat preservation. Microorganisms are inactivated by high pressure resulting in an extended shelf-life. Treatment of meat by high pressure modifies the structure ofproteins and could change their functional properties as gelation, colour. However, little is known about the effect of high pressure on the vitamins in meat. In our investigation we studied retention of thiamin, riboflavin, vitamin B6, niacin and pantothenic acid during high pressure treatment of pork, beef and chicken meat. Fresh samples of meat were vacuum sealed and subjected to high pressure treatment using 200, 400, or 600 MPa for 10 minutes at the laboratory temperature. The values of vitamin retention were calculated from the fresh weight basis and from the dry matter, too. It can be concluded that the retention of the followed vitamins after high pressure processing ranged from 84 to 121 %. No relation between vitamin retentio

Název v anglickém jazyce

Stability of selected B-vitamins during high pressure processing of meat. publikováno v Czech J. Food Sci. 18, Spec. Issue, 171-172 (2000). Proceedings of Chemical Reactions in Foods IV, FECS-Event No. 245, 20.-22.9. 2000 Praha, ISSN 1212-1800.

Popis výsledku anglicky

In the last years, high pressure treatment has appeared as a promising technology for the meat preservation. Microorganisms are inactivated by high pressure resulting in an extended shelf-life. Treatment of meat by high pressure modifies the structure ofproteins and could change their functional properties as gelation, colour. However, little is known about the effect of high pressure on the vitamins in meat. In our investigation we studied retention of thiamin, riboflavin, vitamin B6, niacin and pantothenic acid during high pressure treatment of pork, beef and chicken meat. Fresh samples of meat were vacuum sealed and subjected to high pressure treatment using 200, 400, or 600 MPa for 10 minutes at the laboratory temperature. The values of vitamin retention were calculated from the fresh weight basis and from the dry matter, too. It can be concluded that the retention of the followed vitamins after high pressure processing ranged from 84 to 121 %. No relation between vitamin retentio

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EP9024" target="_blank" >EP9024: Ztráty vybraných nutričních faktorů při použití nových technik a technologií výroby a úpravy potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2001

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

12121800

e-ISSN

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Svazek periodika

18

Číslo periodika v rámci svazku

S

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

2

Strana od-do

171-172

Kód UT WoS článku

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EID výsledku v databázi Scopus

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