| Attributes | Values |
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| rdf:type
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| Description
| - Oxidation of haem pigments during storage causes colour degradation of dry sausages. Lipid peroxidation causes deterioration of quality and can accelerate oxidation of haem pigment. Antioxidants extracted from spices can reduce the rate of both, haem pigments oxidation and lipid peroxidation. These processes in dry cooked sausages were studied. To slowdown the peroxidation natural antioxidants obtained by extraction from rosemary (different concentration and fractions) were added. Colour was evaluated using VIA; muscle tissue areas were thresholded and their colour was measured. Lipid oxidation was evaluated measuring fat values (thiobarbituric and peroxide value) and by amount of oxidative products using liquid chromatography (RP-HPLC). During the storage, TBA value gradually increased, reached a maximum and then it decreased. The analysis by HPLC shows similar results. Colour changes (redness a* decrease) during exposition of dry sausages cuts to air and light is influenced by concentration of ro
- Oxidation of haem pigments during storage causes colour degradation of dry sausages. Lipid peroxidation causes deterioration of quality and can accelerate oxidation of haem pigment. Antioxidants extracted from spices can reduce the rate of both, haem pigments oxidation and lipid peroxidation. These processes in dry cooked sausages were studied. To slowdown the peroxidation natural antioxidants obtained by extraction from rosemary (different concentration and fractions) were added. Colour was evaluated using VIA; muscle tissue areas were thresholded and their colour was measured. Lipid oxidation was evaluated measuring fat values (thiobarbituric and peroxide value) and by amount of oxidative products using liquid chromatography (RP-HPLC). During the storage, TBA value gradually increased, reached a maximum and then it decreased. The analysis by HPLC shows similar results. Colour changes (redness a* decrease) during exposition of dry sausages cuts to air and light is influenced by concentration of ro (en)
- Oxidace hemových barviv může způsobit změnu barvy trvanlivých salámů během jejich skladování. Oxidace lipidů urychluje oxidaci hemových barviv. Byl zkoumán vliv antioxidantů extrahovaných z koření na snížení oxidace hemových barviv a lipidů v trvanlivých salámech. Hodnota TBA se během skladování salámů zvyšovala a po dosažení maximální hodnoty klesala. Antioxidanty rozmarýny měly vliv na oxidaci lipidů a ovlivnily také změny barvy trvanlivých salámů. (cs)
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| Title
| - Effect of natural antioxidants extracted from spices on quality of dry sausages.
- Effect of natural antioxidants extracted from spices on quality of dry sausages. (en)
- Vliv antioxidantů z koření na kvalitu trvanlivých salámů. (cs)
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| skos:prefLabel
| - Effect of natural antioxidants extracted from spices on quality of dry sausages.
- Effect of natural antioxidants extracted from spices on quality of dry sausages. (en)
- Vliv antioxidantů z koření na kvalitu trvanlivých salámů. (cs)
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| skos:notation
| - RIV/60461373:22330/08:00019993!RIV09-MPO-22330___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(FT-TA3/059), Z(MSM6046137305)
|
| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/08:00019993
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Antioxidants; rosemary; lipids; sausages; TBA; colour (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - ICoMST - International Congress of Meat Sciences and Technology, Cape Town
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Pipek, Petr
- Petrová, Michaela
- Bělková, Bo-Anne
- Svěrková, Radka
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| |
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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