Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43927341" target="_blank" >RIV/60461373:22330/23:43927341 - isvavai.cz</a>

Výsledek na webu

<a href="https://cjfs.agriculturejournals.cz/corproof.php?tartkey=cjf-000003-1776" target="_blank" >https://cjfs.agriculturejournals.cz/corproof.php?tartkey=cjf-000003-1776</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/99/2023-CJFS" target="_blank" >10.17221/99/2023-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method

Popis výsledku v původním jazyce

Water activity (aw) is a key factor influencing dry-cured meat products&apos; safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P &lt; 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.

Název v anglickém jazyce

Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method

Popis výsledku anglicky

Water activity (aw) is a key factor influencing dry-cured meat products&apos; safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P &lt; 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

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

1805-9317

Svazek periodika

41

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

340-347

Kód UT WoS článku

001106724200001

EID výsledku v databázi Scopus

2-s2.0-85176944378