The use of special PAS Calleja staining for the microscopic detection of selected hydrocolloids in model meat products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43876430" target="_blank" >RIV/62157124:16270/16:43876430 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The use of special PAS Calleja staining for the microscopic detection of selected hydrocolloids in model meat products

Popis výsledku v původním jazyce

Structure, composition and quality are extremely important in the production of meat products, for which reason many additives that have a positive effect on the properties of meat products are used in meat production. The aim of this work was to verify the suitability of special PAS Calleja staining for the detection of selected hydrocolloids in model meat products. Model meat products with a 1% addition of a selected hydrocolloid (carrageenans, potato starch, plant gums, xanthan and sodium alginate) were analysed. PAS Calleja staining was shown to be suitable for model meat products with added carrageenans and potato starch, with the given additive being stained an extremely intense purple-pink colour. A poorer colour effect was achieved in samples containing xanthan gum, gum tragacanth and sodium alginate, probably caused by the uronic acid content which results in aldehydes, which would react with Schiff?s reagent, not being formed during staining.

Název v anglickém jazyce

The use of special PAS Calleja staining for the microscopic detection of selected hydrocolloids in model meat products

Popis výsledku anglicky

Structure, composition and quality are extremely important in the production of meat products, for which reason many additives that have a positive effect on the properties of meat products are used in meat production. The aim of this work was to verify the suitability of special PAS Calleja staining for the detection of selected hydrocolloids in model meat products. Model meat products with a 1% addition of a selected hydrocolloid (carrageenans, potato starch, plant gums, xanthan and sodium alginate) were analysed. PAS Calleja staining was shown to be suitable for model meat products with added carrageenans and potato starch, with the given additive being stained an extremely intense purple-pink colour. A poorer colour effect was achieved in samples containing xanthan gum, gum tragacanth and sodium alginate, probably caused by the uronic acid content which results in aldehydes, which would react with Schiff?s reagent, not being formed during staining.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

—

Svazek periodika

6

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

123-128

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—