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| rdf:type
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| Description
| - Cie3/4om práce bolo zistenie účinku mikrobiálnej transglutaminázy (MTGase) na upravenú svalovinu kapra obyčajného (Cyprinus carpio, L.). Sledovali sa 3 úrovne obsahu transglutaminázy (0.5, 1.0 a 1.5 %) kombinované s tromi úrovňami obsahu NaCl (0, 1 a 2 %), pridaného na podporu účinku transglutaminázy počas reakcie. Na hodnotenie zmeny kvality reštrukturovaného rybieho mäsa sme použili textúrnu vlastnosť tuhosť (hardness) a väznosť vody (WHC). Zistené výsledky potvrdili výrazné zlep?enie textúry a väznosti vody po pridaní transglutaminázy a soli, prieom sa z ekonomického h3/4adiska ako najlepšia kombinácia aditív javí prídavok 1 % TG + 1 % NaCl. Ďalšie zvyšovanie prídavku TG a NaCl ku svalovine už neviedlo k tak výraznému zlepšeniu kvalitatívnych vlastností, ako tomu bolo medzi skupinami s prídavkom 0 % a 1 % NaCl. (cs)
- The aim of this work was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio, L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5 %) combined with three levels of NaCl (0, 1 and 2 %), added to support the binding reaction, were observed. For the evaluation of quality changes of restructured fish meat, we used the textural property hardness and water holding capacity (WHC). The discovered results confirmed a strong improvement of texture and water holding capacity after the addition of transglutaminase and salt, whereas from the economical viewpoint, the addition of 1 % TG + 1 % NaCl seems to be the best combination. Another increment of TG and NaCl to the fish meat did not lead to further improvement of qualitative properties, like it was between the groups with 0 % and 1 % NaCl.
- The aim of this work was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio, L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5 %) combined with three levels of NaCl (0, 1 and 2 %), added to support the binding reaction, were observed. For the evaluation of quality changes of restructured fish meat, we used the textural property hardness and water holding capacity (WHC). The discovered results confirmed a strong improvement of texture and water holding capacity after the addition of transglutaminase and salt, whereas from the economical viewpoint, the addition of 1 % TG + 1 % NaCl seems to be the best combination. Another increment of TG and NaCl to the fish meat did not lead to further improvement of qualitative properties, like it was between the groups with 0 % and 1 % NaCl. (en)
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| Title
| - Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio, L.) meat
- Stanovenie účinku mikrobiálnej transglutaminázy na technologické vlastnosti kaprieho (Cyprinus carpio, L.) mäsa (cs)
- Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio, L.) meat (en)
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| skos:prefLabel
| - Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio, L.) meat
- Stanovenie účinku mikrobiálnej transglutaminázy na technologické vlastnosti kaprieho (Cyprinus carpio, L.) mäsa (cs)
- Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio, L.) meat (en)
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| skos:notation
| - RIV/60076658:12610/06:00006977!RIV07-MSM-12610___
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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/60076658:12610/06:00006977
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - spracovanie; kapor obyčajný; enzým; NaCl; transglutamináza (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
| - Czech Journal of Animal Science : Živočišná výroba
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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
| - Vácha, František
- Špička, Jiří
- Novik, I.
- Podola, M.
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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