Změny barvy masa způsobené povrchovou dekontaminací jatečně upravených těl párou a kyselinou mléčnou

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00019983" target="_blank" >RIV/60461373:22330/05:00019983 - 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 after carcasses decontamination by steam and lactic acid

Popis výsledku v původním jazyce

The surface decontamination by steaming and by lactic acid prolongs shelf life of meat. The possible changes of colour were evaluated by reflectance spectrophotometry and video image analysis (VIA). Reflectance spectra were measured at D65 source 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 (software LUCIA). Steaming and spraying with lactic acid increased slightly the lightness(L*) of the meat surface. Coordinate a* (redness) decreased insignificantly after the decontamination treatment. This fact was also confirmed by VIA; brightness increased and red-ratio r decreased. Both used methods, i.e. the reflectance spectrophotometry and the VIA reflect the colour changes on similar way. The main advantage of the reflectance spectrophotometry measurement was its higher sensitivity and the possibility of direct calculation of the hem pigment ratios. The video image a

Název v anglickém jazyce

Colour changes after carcasses decontamination by steam and lactic acid

Popis výsledku anglicky

The surface decontamination by steaming and by lactic acid prolongs shelf life of meat. The possible changes of colour were evaluated by reflectance spectrophotometry and video image analysis (VIA). Reflectance spectra were measured at D65 source 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 (software LUCIA). Steaming and spraying with lactic acid increased slightly the lightness(L*) of the meat surface. Coordinate a* (redness) decreased insignificantly after the decontamination treatment. This fact was also confirmed by VIA; brightness increased and red-ratio r decreased. Both used methods, i.e. the reflectance spectrophotometry and the VIA reflect the colour changes on similar way. The main advantage of the reflectance spectrophotometry measurement was its higher sensitivity and the possibility of direct calculation of the hem pigment ratios. The video image a

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

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

Rok uplatnění

2005

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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