Barevné změny způsobené povrchovou dekontaminací masa kyselinou mléčnou

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00019984" target="_blank" >RIV/60461373:22330/04:00019984 - 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

Colour changes caused by surface decontamination of meat by lactic acid

Popis výsledku v původním jazyce

The surface decontamination by lactic acid prolongs shelf life of meat. The changes of colour caused by this treatment were studied. Samples were evaluated by reflectance spectrophotometry and CIELAB values L*, a* and b* were calculated together with ratios of different myoglobin forms (red, oxy, met). The same samples were evaluated by video image analysis (VIA - software LUCIA). Lactic acid treatment increases the L* value (lightness) of meat surface. This was also confirmed by VIA (Mean Grey values).Values a* were in case of lactic acid treated samples lower together with higher b* value for all time of measurement. Explanation of these results lays in the changes of the myoglobin forms ratios. Generally it can be seen that both methods, i.e. reflectance spectrophotometry and VIA reflect the colour changes on similar way. The video image analysis method is a suitable tool to follow the colour changes of meat; it allows separating of different particles on the image.

Název v anglickém jazyce

Colour changes caused by surface decontamination of meat by lactic acid

Popis výsledku anglicky

The surface decontamination by lactic acid prolongs shelf life of meat. The changes of colour caused by this treatment were studied. Samples were evaluated by reflectance spectrophotometry and CIELAB values L*, a* and b* were calculated together with ratios of different myoglobin forms (red, oxy, met). The same samples were evaluated by video image analysis (VIA - software LUCIA). Lactic acid treatment increases the L* value (lightness) of meat surface. This was also confirmed by VIA (Mean Grey values).Values a* were in case of lactic acid treated samples lower together with higher b* value for all time of measurement. Explanation of these results lays in the changes of the myoglobin forms ratios. Generally it can be seen that both methods, i.e. reflectance spectrophotometry and VIA reflect the colour changes on similar way. The video image analysis method is a suitable tool to follow the colour changes of meat; it allows separating of different particles on the image.

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/QE0186" target="_blank" >QE0186: Dekontaminace povrchu masa a zeleniny</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Fleischwirtschaft International

ISSN

0179-2415

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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