The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895205" target="_blank" >RIV/60461373:22330/13:43895205 - 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

The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami

Popis výsledku v původním jazyce

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of driedsausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry).

Název v anglickém jazyce

The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami

Popis výsledku anglicky

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of driedsausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry).

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/FT-TA3%2F059" target="_blank" >FT-TA3/059: *Vliv vybraných aditiv na údržnost, barvu, vaznost, texturu a organoleptické vlastnosti masných výrobků.</a><br>

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

31

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

307-312

Kód UT WoS článku

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EID výsledku v databázi Scopus

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