Shelf life of freeze-thawed fillets of common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, V.) packed under air

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871214" target="_blank" >RIV/62157124:16270/12:43871214 - isvavai.cz</a>

Výsledek na webu

<a href="http://aas.bf.uni-lj.si/zootehnika/supl/3-2012/PDF/3-2012-275-279.pdf" target="_blank" >http://aas.bf.uni-lj.si/zootehnika/supl/3-2012/PDF/3-2012-275-279.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Shelf life of freeze-thawed fillets of common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, V.) packed under air

Popis výsledku v původním jazyce

The aim of the study was to evaluate the effect of freezing and thawing on physicochemical changes in fillets of common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, V.). Thawed fillets placed in microtene bags were stored for11 days at 2 +- 2 °C. The parameters monitored in muscle tissue samples were: water activity, pH value, total volatile basic nitrogen, nitrogen trimethylamine, free fatty acids, peroxide value and thiobarbituric acid assay. Samples were evaluated on days1, 2, 4, 7, 9 and 11 of cold storage. Results found in thawed fillets were compared with those in fresh fillets, and statistically evaluated. The comparison showed that the course of physicochemical changes in thawed fillets is different from that in fresh fillets.

Název v anglickém jazyce

Shelf life of freeze-thawed fillets of common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, V.) packed under air

Popis výsledku anglicky

The aim of the study was to evaluate the effect of freezing and thawing on physicochemical changes in fillets of common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, V.). Thawed fillets placed in microtene bags were stored for11 days at 2 +- 2 °C. The parameters monitored in muscle tissue samples were: water activity, pH value, total volatile basic nitrogen, nitrogen trimethylamine, free fatty acids, peroxide value and thiobarbituric acid assay. Samples were evaluated on days1, 2, 4, 7, 9 and 11 of cold storage. Results found in thawed fillets were compared with those in fresh fillets, and statistically evaluated. The comparison showed that the course of physicochemical changes in thawed fillets is different from that in fresh fillets.

Druh

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

CEP obor

FM - Hygiena

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Acta Agriculturae Slovenica

ISSN

1581-9175

e-ISSN

—

Svazek periodika

100

Číslo periodika v rámci svazku

suppl. 3

Stát vydavatele periodika

SI - Slovinská republika

Počet stran výsledku

5

Strana od-do

275-279

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—