Impact of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879450" target="_blank" >RIV/62157124:16270/21:43879450 - isvavai.cz</a>
Výsledek na webu
<a href="https://is.mendelu.cz/dok_server/slozka.pl?id=110563;download=260549" target="_blank" >https://is.mendelu.cz/dok_server/slozka.pl?id=110563;download=260549</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Impact of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment
Popis výsledku v původním jazyce
The aim of study was to evaluated the influence of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment. 4 fillets of common carp fishes which used in study were divided to 4 parts. The caudal parts of fillet were used as control samples and another three parts of fillets were seasoned with Sumac in percentages: 1 %, 2 % and 3 %, respectively. Half of samples were analysed in raw state and another half samples after heat treatment. Antioxidant capacity (DPPH method) Thiobarbituric acid reactive substances content (TBARS) and free fatty acids were estimated. Antioxidant capacity of all analysed samples increased gradually with sumac percentage elevation. significant (P < 0.05) effect sumac to reduction the TBARS values of carp meat after heat treatment was observed event after 1 % application. Free fatty acids of carp meat increased significantly (P < 0.05) with addition 3 % and 2 % of Sumac to raw and heat treated samples, respectively. The study found the sumac has positive effect on antioxidant capacity and TBARS of carp meat.
Název v anglickém jazyce
Impact of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment
Popis výsledku anglicky
The aim of study was to evaluated the influence of wild sumac (Rhus coriaria L.) on the oxidation status of carp fillets in raw state and after heat treatment. 4 fillets of common carp fishes which used in study were divided to 4 parts. The caudal parts of fillet were used as control samples and another three parts of fillets were seasoned with Sumac in percentages: 1 %, 2 % and 3 %, respectively. Half of samples were analysed in raw state and another half samples after heat treatment. Antioxidant capacity (DPPH method) Thiobarbituric acid reactive substances content (TBARS) and free fatty acids were estimated. Antioxidant capacity of all analysed samples increased gradually with sumac percentage elevation. significant (P < 0.05) effect sumac to reduction the TBARS values of carp meat after heat treatment was observed event after 1 % application. Free fatty acids of carp meat increased significantly (P < 0.05) with addition 3 % and 2 % of Sumac to raw and heat treated samples, respectively. The study found the sumac has positive effect on antioxidant capacity and TBARS of carp meat.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
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OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
Sborník XLVII. konference o jakosti potravin a potravinových surovin
ISBN
978-80-7509-785-9
ISSN
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e-ISSN
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Počet stran výsledku
8
Strana od-do
224-231
Název nakladatele
Mendelova univerzita v Brně
Místo vydání
Brno
Místo konání akce
Brno
Datum konání akce
3. 3. 2021
Typ akce podle státní příslušnosti
CST - Celostátní akce
Kód UT WoS článku
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