Změna barvy a kyselosti vaječného žloutku ozářením

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F05%3A00000070" target="_blank" >RIV/62157124:16270/05:00000070 - 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

Changes in the colour and the acidity number of egg yolk upon irradiation

Popis výsledku v původním jazyce

Eggs from laying hens were irradiated using radioactive Co-60 at a dose of 1 kGy, 2.5 kGy, and 5 kGy, with a dose input of 3.21 kGy.h-1. Parameters describing the colour of egg yolk such as L*, a*, and b*, were determined spektrophotometrically using theCIELAB system with the help of the portable spectrophotometer Superchroma S-Spex without gloss. The levels of all three parameters dropped upon ionizing radiation. While at a dose of 1kGy the difference in the parameters was not statistically conclusive, after irradiation using doses of 2.5 kGy and 5 kGy, the levels of the parameters L*, a*, and b* showed a statistically conclusive decrease which was also accompanied with changes in sensorial properties such as decolouration and decreased colour. The colour of the yolk was evaluated according to the Roche scale, showing that more significant changes occurred upon irradiation at doses of 2.5 and 5 kGy (the value decreased from 6 to 5). The number of acidity estimated in egg yolk (mg KOH

Název v anglickém jazyce

Changes in the colour and the acidity number of egg yolk upon irradiation

Popis výsledku anglicky

Eggs from laying hens were irradiated using radioactive Co-60 at a dose of 1 kGy, 2.5 kGy, and 5 kGy, with a dose input of 3.21 kGy.h-1. Parameters describing the colour of egg yolk such as L*, a*, and b*, were determined spektrophotometrically using theCIELAB system with the help of the portable spectrophotometer Superchroma S-Spex without gloss. The levels of all three parameters dropped upon ionizing radiation. While at a dose of 1kGy the difference in the parameters was not statistically conclusive, after irradiation using doses of 2.5 kGy and 5 kGy, the levels of the parameters L*, a*, and b* showed a statistically conclusive decrease which was also accompanied with changes in sensorial properties such as decolouration and decreased colour. The colour of the yolk was evaluated according to the Roche scale, showing that more significant changes occurred upon irradiation at doses of 2.5 and 5 kGy (the value decreased from 6 to 5). The number of acidity estimated in egg yolk (mg KOH

Druh

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

CEP obor

BO - Biofyzika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Svazek periodika

221

Číslo periodika v rámci svazku

3-4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

5

Strana od-do

348-352

Kód UT WoS článku

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EID výsledku v databázi Scopus

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