Difference in the temperature rise rate of common carp fillets packaged in three ways.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000084" target="_blank" >RIV/26722861:_____/23:N0000084 - 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

Difference in the temperature rise rate of common carp fillets packaged in three ways.

Popis výsledku v původním jazyce

Fresh common carp fillets were packaged in three different ways: simple, vacuum and protective atmosphere packaging. The chilled filets were tested at the temperature 8, 11, 14, 17 and 25 °C for 4 hours. Statistically significant (p<0,01) differences were found in the rate of increase in the fillet core temperature depending on the type of packaging. Vacuum-packed fillets, where the packaging film tightly surrounds the fillet, riched ambient temperature in 2-3 hours, while fillets packed in plain packaging or in a protective atmosphere in 3-4 hours. Apparently, the mixture of gases present inside the package acts as a thermal insulator and slows down the heat transfer to the fillet. The speed of reaching the ambient temperature also depended on the temperature itself. At higher tested temperatusres (17, 20 and 25 °C) the time needed for tempering the fillet to the ambient temperature was longer than at lower temperatures (8, 11, 14 °C). Citation: Bartáková K., Zouharová A., Necidová L., Bursová Š., Haruštiaková D., Klimešová M.: Difference in the temperature rise rate of common carp fillets packaged in three ways. Others – Poster., Abstract Book. Conference: In 37th EFFoST International Conference 2023 Valencia, Spain, 06.-08. November 2023, Abstract Book, p.569

Název v anglickém jazyce

Difference in the temperature rise rate of common carp fillets packaged in three ways.

Popis výsledku anglicky

Fresh common carp fillets were packaged in three different ways: simple, vacuum and protective atmosphere packaging. The chilled filets were tested at the temperature 8, 11, 14, 17 and 25 °C for 4 hours. Statistically significant (p<0,01) differences were found in the rate of increase in the fillet core temperature depending on the type of packaging. Vacuum-packed fillets, where the packaging film tightly surrounds the fillet, riched ambient temperature in 2-3 hours, while fillets packed in plain packaging or in a protective atmosphere in 3-4 hours. Apparently, the mixture of gases present inside the package acts as a thermal insulator and slows down the heat transfer to the fillet. The speed of reaching the ambient temperature also depended on the temperature itself. At higher tested temperatusres (17, 20 and 25 °C) the time needed for tempering the fillet to the ambient temperature was longer than at lower temperatures (8, 11, 14 °C). Citation: Bartáková K., Zouharová A., Necidová L., Bursová Š., Haruštiaková D., Klimešová M.: Difference in the temperature rise rate of common carp fillets packaged in three ways. Others – Poster., Abstract Book. Conference: In 37th EFFoST International Conference 2023 Valencia, Spain, 06.-08. November 2023, Abstract Book, p.569

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/QK21020245" target="_blank" >QK21020245: Vliv míry porušení chladírenského řetězce při odběru a transportu úředně odebraných vzorků na jejich mikrobiální profil</a><br>

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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