About: The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages

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About: The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages. The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages. (en)
Title	The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages (en)
skos:prefLabel	The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages (en)
skos:notation	RIV/60461373:22330/10:00023747!RIV11-MPO-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(FT-TA3/059)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Pipek, Petr Pánek, Jan
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	256070
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00023747
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	video image analysis; dried sausage; colour; oxidation; rosemary (en)
http://linked.open.../riv/klicoveSlovo	dried sausage video image analysis oxidation colour rosemary
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[39519BF5B3DF]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Animal Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	*Impact of selected additives on shelf life, colour, water binding capacity, texture and organoleptic properties of meat products.
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	28
http://linked.open...iv/tvurceVysledku	Pipek, Petr Pánek, Jan Rohlík, Bo-Anne
http://linked.open...ain/vavai/riv/wos	000282056400001
issn	1212-1819
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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