Senzorické, texturní a fyzikálně chemické parametry trvanlivého tepelně opracovaného masného výrobku Vysočina

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F06%3A00000878" target="_blank" >RIV/62157124:16270/06:00000878 - 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

Sensory, textural, and physico-chemical parameters of heat -treated durable meat product Vysocina

Popis výsledku v původním jazyce

The sausage Vysocina is a dry cooked meat product manufactured in the Czech Republic. Samples of the sausage from three different manufacturers were taken from the retail network over a thirteen-week period. We monitored chemical parameters such as the content of NaCl, dry matter, ash, pure muscle proteins, collagen and fat. At the level of significance P &#8804; 0.05, there was no variation in the content of dry matter, pure muscle proteins and collagen present between different producers. Sensory parameters were chosen pursuant to the Czech legislative requirements - appearance of the cut surface, colour, matrix, odour, consistency, texture and taste. At the level of significance P &#8804; 0.05, manufacturers did not differ in the evaluation of colour, matrix and texture. Subsequently, we generated a correlation matrix and calculated correlation coefficients. The content of pure muscle proteins, which correlated with other five parameters within the correlation coefficient limits 0.3

Název v anglickém jazyce

Sensory, textural, and physico-chemical parameters of heat -treated durable meat product Vysocina

Popis výsledku anglicky

The sausage Vysocina is a dry cooked meat product manufactured in the Czech Republic. Samples of the sausage from three different manufacturers were taken from the retail network over a thirteen-week period. We monitored chemical parameters such as the content of NaCl, dry matter, ash, pure muscle proteins, collagen and fat. At the level of significance P &#8804; 0.05, there was no variation in the content of dry matter, pure muscle proteins and collagen present between different producers. Sensory parameters were chosen pursuant to the Czech legislative requirements - appearance of the cut surface, colour, matrix, odour, consistency, texture and taste. At the level of significance P &#8804; 0.05, manufacturers did not differ in the evaluation of colour, matrix and texture. Subsequently, we generated a correlation matrix and calculated correlation coefficients. The content of pure muscle proteins, which correlated with other five parameters within the correlation coefficient limits 0.3

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

2006

Kód důvěrnosti údajů

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

Název periodika

Folia Veterinaria

ISSN

0015-5748

e-ISSN

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Svazek periodika

50

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

46-51

Kód UT WoS článku

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EID výsledku v databázi Scopus

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