About: The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami

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About: The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L, redness a, yellowness b, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a/b) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry). The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L, redness a, yellowness b, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a/b) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry). (en)
Title	The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami (en)
skos:prefLabel	The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami (en)
skos:notation	RIV/60461373:22330/13:43895205!RIV14-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	2014
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne 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	71629
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895205
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	video image analysis, dried sausage, colour, oxidation, rosemary, lycopene, paprika (en)
http://linked.open.../riv/klicoveSlovo	dried sausage video image analysis oxidation colour paprika lycopene rosemary
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[FEFAA34DBCAD]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (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	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Pipek, Petr Pánek, Jan Rohlík, Bo-Anne
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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