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QUALITY CHANGES OF LONG-LIFE FOODS DURING THREE-MONTH STORAGE AT DIFFERENT TEMPERATURES

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F17%3A00533696" target="_blank" >RIV/60162694:G42__/17:00533696 - isvavai.cz</a>

  • Nalezeny alternativní kódy

    RIV/70883521:28110/17:63517031

  • Výsledek na webu

    <a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/688/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/688/pdf</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.5219/688" target="_blank" >10.5219/688</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    QUALITY CHANGES OF LONG-LIFE FOODS DURING THREE-MONTH STORAGE AT DIFFERENT TEMPERATURES

  • Popis výsledku v původním jazyce

    The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and canned tuna fish) during three-month storage at 4 different temperatures (-18 °C, 5 °C, 23 °C and 40 °C). These temperatures were chosen to simulate various climatic conditions in which these foods could be used to ensure the boarding during crisis situations and military operations to provide high level of sustainability. Foods were assessed in terms of microbiological (total number of aerobic and/or facultative anaerobic mesophilic microorganisms, number of aerobic and anaerobic spore-forming microorganisms, number of enterobacteria, number of yeasts and/or moulds), chemical (pH-values, dry matter, fat, crude protein, ammonia and thiobarbituric acid reactive substances contents), texture profile (hardness) and sensory (appearance, consistency, firmness, flavour and off-flavour) analyses. Microbiological analyses showed expected results with the exception of szeged goulash, pork pate and tuna fish, which, although being sterilised products, contained some counts of bacteria. The decrease of pH-values and increase of dry matter, ammonia and thiobarbituric acid reactive substances contents were observed during the storage of all foods due to prolonged storage time and/or elevated storage temperature. Furthermore, according to texture profile analysis, hardness of cheese and baguette rose as a result of both storage temperature and time. Finally, the highest storage temperature (40 °C) resulted in a deterioration of sensory quality (especially flavour) of most foods; the exceptions were pate and tuna fish which retained good sensory quality throughout 3-month storage at all temperatures.

  • Název v anglickém jazyce

    QUALITY CHANGES OF LONG-LIFE FOODS DURING THREE-MONTH STORAGE AT DIFFERENT TEMPERATURES

  • Popis výsledku anglicky

    The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and canned tuna fish) during three-month storage at 4 different temperatures (-18 °C, 5 °C, 23 °C and 40 °C). These temperatures were chosen to simulate various climatic conditions in which these foods could be used to ensure the boarding during crisis situations and military operations to provide high level of sustainability. Foods were assessed in terms of microbiological (total number of aerobic and/or facultative anaerobic mesophilic microorganisms, number of aerobic and anaerobic spore-forming microorganisms, number of enterobacteria, number of yeasts and/or moulds), chemical (pH-values, dry matter, fat, crude protein, ammonia and thiobarbituric acid reactive substances contents), texture profile (hardness) and sensory (appearance, consistency, firmness, flavour and off-flavour) analyses. Microbiological analyses showed expected results with the exception of szeged goulash, pork pate and tuna fish, which, although being sterilised products, contained some counts of bacteria. The decrease of pH-values and increase of dry matter, ammonia and thiobarbituric acid reactive substances contents were observed during the storage of all foods due to prolonged storage time and/or elevated storage temperature. Furthermore, according to texture profile analysis, hardness of cheese and baguette rose as a result of both storage temperature and time. Finally, the highest storage temperature (40 °C) resulted in a deterioration of sensory quality (especially flavour) of most foods; the exceptions were pate and tuna fish which retained good sensory quality throughout 3-month storage at all temperatures.

Klasifikace

  • Druh

    J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS

  • CEP obor

  • OECD FORD obor

    50901 - Other social sciences

Návaznosti výsledku

  • Projekt

  • Návaznosti

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Ostatní

  • Rok uplatnění

    2017

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Potravinarstvo Slovak Journal of Food Sciences

  • ISSN

    1338-0230

  • e-ISSN

    1337-0960

  • Svazek periodika

    11

  • Číslo periodika v rámci svazku

    1

  • Stát vydavatele periodika

    SK - Slovenská republika

  • Počet stran výsledku

    9

  • Strana od-do

    43-51

  • Kód UT WoS článku

  • EID výsledku v databázi Scopus

    2-s2.0-85014555091