Vliv antioxidantů z koření na kvalitu trvanlivých salámů.
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00019993" target="_blank" >RIV/60461373:22330/08:00019993 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of natural antioxidants extracted from spices on quality of dry sausages.
Popis výsledku v původním jazyce
Oxidation of haem pigments during storage causes colour degradation of dry sausages. Lipid peroxidation causes deterioration of quality and can accelerate oxidation of haem pigment. Antioxidants extracted from spices can reduce the rate of both, haem pigments oxidation and lipid peroxidation. These processes in dry cooked sausages were studied. To slowdown the peroxidation natural antioxidants obtained by extraction from rosemary (different concentration and fractions) were added. Colour was evaluated using VIA; muscle tissue areas were thresholded and their colour was measured. Lipid oxidation was evaluated measuring fat values (thiobarbituric and peroxide value) and by amount of oxidative products using liquid chromatography (RP-HPLC). During the storage, TBA value gradually increased, reached a maximum and then it decreased. The analysis by HPLC shows similar results. Colour changes (redness a* decrease) during exposition of dry sausages cuts to air and light is influenced by concen
Název v anglickém jazyce
Effect of natural antioxidants extracted from spices on quality of dry sausages.
Popis výsledku anglicky
Oxidation of haem pigments during storage causes colour degradation of dry sausages. Lipid peroxidation causes deterioration of quality and can accelerate oxidation of haem pigment. Antioxidants extracted from spices can reduce the rate of both, haem pigments oxidation and lipid peroxidation. These processes in dry cooked sausages were studied. To slowdown the peroxidation natural antioxidants obtained by extraction from rosemary (different concentration and fractions) were added. Colour was evaluated using VIA; muscle tissue areas were thresholded and their colour was measured. Lipid oxidation was evaluated measuring fat values (thiobarbituric and peroxide value) and by amount of oxidative products using liquid chromatography (RP-HPLC). During the storage, TBA value gradually increased, reached a maximum and then it decreased. The analysis by HPLC shows similar results. Colour changes (redness a* decrease) during exposition of dry sausages cuts to air and light is influenced by concen
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/FT-TA3%2F059" target="_blank" >FT-TA3/059: *Vliv vybraných aditiv na údržnost, barvu, vaznost, texturu a organoleptické vlastnosti masných výrobků.</a><br>
Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2008
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
ICoMST - International Congress of Meat Sciences and Technology, Cape Town
ISBN
90-8686-010-9
ISSN
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e-ISSN
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Počet stran výsledku
4
Strana od-do
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Název nakladatele
ICoMS
Místo vydání
Roma
Místo konání akce
Cape Town
Datum konání akce
10. 8. 2008
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
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