Detection of native starches in meat products using histochemical lugol calleja method

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873030" target="_blank" >RIV/62157124:16270/14:43873030 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/335" target="_blank" >http://dx.doi.org/10.5219/335</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/335" target="_blank" >10.5219/335</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Detection of native starches in meat products using histochemical lugol calleja method

Popis výsledku v původním jazyce

Starch has been still used in food industry today as one of the main additives in foodstuffs. The reason for the use of starches in foodstuffs is their ability to bind water and to contribute to the coherent structure of the final product. However, the presence of starch in some foodstuffs is limited by legislation. These are especially meat products where legislation prohibits using starches. This study deals with determination of native starches using histochemical Lugol Calleja staining in meat products. The targeted structures of this successive staining are starches and collagen ligaments. Other structures can also be detected, based on the knowledge of their morphology. Within the scope of this study, the possibility of histochemical proof on thebasis of reaction between Lugol's iodine solution and starch amylose was demonstrated. From the samples analyzed, the following criteria for the method were determined: Repeatability and repeatability of intralaboratory results was 100%,

Název v anglickém jazyce

Detection of native starches in meat products using histochemical lugol calleja method

Popis výsledku anglicky

Starch has been still used in food industry today as one of the main additives in foodstuffs. The reason for the use of starches in foodstuffs is their ability to bind water and to contribute to the coherent structure of the final product. However, the presence of starch in some foodstuffs is limited by legislation. These are especially meat products where legislation prohibits using starches. This study deals with determination of native starches using histochemical Lugol Calleja staining in meat products. The targeted structures of this successive staining are starches and collagen ligaments. Other structures can also be detected, based on the knowledge of their morphology. Within the scope of this study, the possibility of histochemical proof on thebasis of reaction between Lugol's iodine solution and starch amylose was demonstrated. From the samples analyzed, the following criteria for the method were determined: Repeatability and repeatability of intralaboratory results was 100%,

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Svazek periodika

8

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

77-81

Kód UT WoS článku

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EID výsledku v databázi Scopus

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