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| rdf:type
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| Description
| - Fish quality is often seen from consumer point of view as an acceptability of the end product of the production process. One of the most important aspects in the quality of the fish products are the sensory characteristics. For this, we conducted the sensory evaluation tests with homogenous lots of large size catfish from open and closed production systems. The approach involved the sensory evaluation panel of taste testers (6-10) using the double triangle taste test for difference between the frozen fillets of the fish lots (male and female) from both production systems. For all analysed samples of each catfish gender were used the same descriptors as: odour, appearance, colour, aromatics, taste, feeling factors and texture during sensory testing after cooking process. Each descriptor component was named and given a specific definitions and was evaluated for intensity based on scaling criteria (5 point rating scale). Sample identification, individual panellist responses, panel mean and standard devia
- Fish quality is often seen from consumer point of view as an acceptability of the end product of the production process. One of the most important aspects in the quality of the fish products are the sensory characteristics. For this, we conducted the sensory evaluation tests with homogenous lots of large size catfish from open and closed production systems. The approach involved the sensory evaluation panel of taste testers (6-10) using the double triangle taste test for difference between the frozen fillets of the fish lots (male and female) from both production systems. For all analysed samples of each catfish gender were used the same descriptors as: odour, appearance, colour, aromatics, taste, feeling factors and texture during sensory testing after cooking process. Each descriptor component was named and given a specific definitions and was evaluated for intensity based on scaling criteria (5 point rating scale). Sample identification, individual panellist responses, panel mean and standard devia (en)
- Na kvalitu ryb je často nahlíženo s ohledem na přístup konzumenta k finálnímu produktu. Jedním z nejdůležitějších prvků v kvalitě rybích produktů je senzorická charakteristika. Proto byly provedeny testy senzorického vyhodnocení homogenních vzorků větších sumců z otevřeného a uzavřeného produkčního systému. Použitý postup byl založen na panelovém vyhodnocení chuti 6-10 osobami s použitím dvojitého triangl testu na rozdíl mezi kvalitou filet (samci a samice) z obou produkčních jednotek. Pro všechny analyzované vzorky obou pohlaví sumce byly použity stejné deskriptory jako vůně, vzhled, barva, aroma, chuť a textura při testování po uvaření. Každý deskriptor měl specifickou definici a byl hodnocen na intenzitu na pětistupňové škále. Identifikace vzorků, individuální reakce hodnotitelů, průměr a směrodatná odchylka za panel byly na konci každého testu zpracovány odděleně s ohledem na pohlaví a finální hodnoty zpracování. Některé deskriptory byly významné z hlediska celkového vjemu. Výsledky indikovaly, ž (cs)
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| Title
| - Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems
- Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems (en)
- Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems (cs)
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| skos:prefLabel
| - Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems
- Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems (en)
- Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems (cs)
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| skos:notation
| - RIV/60076658:12610/04:00005797!RIV/2005/MSM/126105/N
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12610/04:00005797
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - sumec velký;Silurus glanis;chov v oteplených vodách;recirkulační systém;chov v rybnících;senzorické vyhodnocení (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Biotechnologies for Quality
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Adámek, Zdeněk
- Grecu, I.
- Metaxa, I.
- Blancheton, J.-P.
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| http://linked.open...n/vavai/riv/zamer
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| number of pages
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| http://localhost/t...ganizacniJednotka
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