About: The use of aconitase for the detection of frozen/thawed poultry meat

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About: The use of aconitase for the detection of frozen/thawed poultry meat 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	Ice crystals formed during the freezing process damage mitochondria in muscle tissues from which enzymes such as aconitase are released, and its activity may therefore serve as an indicator of previous meat freezing. Aconitase activity was investigated spectrophotometrically in the exudate released from meat samples during refrigerator and freezer storage. This method proved to be appropriate for the detection of previously frozen muscle tissue. An increase in aconitase activity also occurred during refrigerator storage, though to a lesser extent than during freezer storage. Ice crystals formed during the freezing process damage mitochondria in muscle tissues from which enzymes such as aconitase are released, and its activity may therefore serve as an indicator of previous meat freezing. Aconitase activity was investigated spectrophotometrically in the exudate released from meat samples during refrigerator and freezer storage. This method proved to be appropriate for the detection of previously frozen muscle tissue. An increase in aconitase activity also occurred during refrigerator storage, though to a lesser extent than during freezer storage. (en)
Title	The use of aconitase for the detection of frozen/thawed poultry meat The use of aconitase for the detection of frozen/thawed poultry meat (en)
skos:prefLabel	The use of aconitase for the detection of frozen/thawed poultry meat The use of aconitase for the detection of frozen/thawed poultry meat (en)
skos:notation	RIV/60461373:22330/13:43895400!RIV14-MZE-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI111B053)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Šimoniová, Anna Škorpilová, Tereza
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	112933
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895400
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Chicken meat, aconitase, fresh, thawed (en)
http://linked.open.../riv/klicoveSlovo	fresh aconitase Chicken meat thawed
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[69DD6EB2D7CF]
http://linked.open...i/riv/nazevZdroje	Maso International
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer’s nutritional and health benefit.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Šimoniová, Anna Škorpilová, Tereza
issn	1805-5281
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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