Stabilizace barvy mletého masa působením oxidu uhelnatého

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021077" target="_blank" >RIV/60461373:22330/08:00021077 - 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

Stabilization of Minced Meat Colour by Carbon Monoxide

Popis výsledku v původním jazyce

The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a*=20) unlike MA containing oxygen, where this value decreased (a*=5). TBAat oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1.

Název v anglickém jazyce

Stabilization of Minced Meat Colour by Carbon Monoxide

Popis výsledku anglicky

The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a*=20) unlike MA containing oxygen, where this value decreased (a*=5). TBAat oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

26

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000260666300003

EID výsledku v databázi Scopus

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