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Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558297" target="_blank" >RIV/60162694:G42__/23:00558297 - isvavai.cz</a>

  • Nalezeny alternativní kódy

    RIV/70883521:28110/22:63554779 RIV/70883521:28610/22:63554779

  • Výsledek na webu

    <a href="https://www.mdpi.com/2304-8158/11/14/2004" target="_blank" >https://www.mdpi.com/2304-8158/11/14/2004</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3390/foods11142004" target="_blank" >10.3390/foods11142004</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

  • Popis výsledku v původním jazyce

    This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pate, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (-18 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p >= 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p >= 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month "0" up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of -18 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values.

  • Název v anglickém jazyce

    Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

  • Popis výsledku anglicky

    This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pate, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (-18 degrees C), temperate (5 degrees C), subtropical (25 degrees C) and tropical (40 degrees C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p >= 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p >= 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month "0" up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of -18 degrees C, the development of hardness, measured as the "decrease rate", was significantly higher compared to the absolute values.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    21101 - Food and beverages

Návaznosti výsledku

  • Projekt

  • Návaznosti

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Ostatní

  • Rok uplatnění

    2022

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    FOODS

  • ISSN

    2304-8158

  • e-ISSN

    2304-8158

  • Svazek periodika

    11

  • Číslo periodika v rámci svazku

    14

  • Stát vydavatele periodika

    CH - Švýcarská konfederace

  • Počet stran výsledku

    16

  • Strana od-do

    2004

  • Kód UT WoS článku

    000831996800001

  • EID výsledku v databázi Scopus

    2-s2.0-85134001019