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| rdf:type
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| Description
| - Irradiation of meat causes sensory changes as do other technological methods. The most significant sensory and quality indicator of meat is colour. Therefore, the effect of irradiated pieces of fish was studied in relation to colour changes. Colour was measured at the musculature of Oncorhynchus mykiss. The parameters of colour - L*, a*, b* were determined with the portable Superchroma S-Spex (Braive) spectrophotometer in the CIELAB system before irradiation (3 hours post mortem) and after irradiation (60Co source, a dose of 3 kGy and a dose rate of 3.33 kG.hr-1) (5 hours post mortem). The change of parameter L* was identical for both irradiated and not-irradiated samples. This change may be caused by maturation of fish flesh. Parameter a* was identical and parameter b* decreased. This effect differs from that of irradiated pork.A decrease of the pH values was identical for both irradiated and non-irradiated samples. This change may be caused by maturation of fish flesh.
- Irradiation of meat causes sensory changes as do other technological methods. The most significant sensory and quality indicator of meat is colour. Therefore, the effect of irradiated pieces of fish was studied in relation to colour changes. Colour was measured at the musculature of Oncorhynchus mykiss. The parameters of colour - L*, a*, b* were determined with the portable Superchroma S-Spex (Braive) spectrophotometer in the CIELAB system before irradiation (3 hours post mortem) and after irradiation (60Co source, a dose of 3 kGy and a dose rate of 3.33 kG.hr-1) (5 hours post mortem). The change of parameter L* was identical for both irradiated and not-irradiated samples. This change may be caused by maturation of fish flesh. Parameter a* was identical and parameter b* decreased. This effect differs from that of irradiated pork.A decrease of the pH values was identical for both irradiated and non-irradiated samples. This change may be caused by maturation of fish flesh. (en)
- Ozařování rybího masa vede ke změnám jeho barvy. Pomocí spectrophotometeru Superchroma S-Spex (Braive) v systému CIELAB byla stanovena barva před ozářením (3 h post mortem) a následně po ozáření (60Co , dávka 3 kGy při dávkovém příkonu 3.33 kG.h-1) (5 h post mortem). Bylo prokázáno snížení parametrů a* i b* barvy masa pstruha duhového Oncorhynchus mykiss po ozáření, přičemž pH se snížilo shodně u pokusné i kontrolní skupiny (cs)
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| Title
| - Changes of colour and pH-value in fish musculature after ionizing raddiation exposure.
- Changes of colour and pH-value in fish musculature after ionizing raddiation exposure. (en)
- ZMĚNY BARVY A pH RYBÍ SVALOVINY PO OŠETŘENÍ IONIZUJÍCÍM ZÁŘENÍM (cs)
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| skos:prefLabel
| - Changes of colour and pH-value in fish musculature after ionizing raddiation exposure.
- Changes of colour and pH-value in fish musculature after ionizing raddiation exposure. (en)
- ZMĚNY BARVY A pH RYBÍ SVALOVINY PO OŠETŘENÍ IONIZUJÍCÍM ZÁŘENÍM (cs)
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| skos:notation
| - RIV/62157124:16270/05:00000069!RIV06-MSM-16270___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - Z(MSM 162700004), Z(MSM6215712402)
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| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/05:00000069
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Rainbow trout; Oncorhynchus mykiss; fish flesh pH value; fish flesh colour; ionizing radiation; gamma-rays; food safety (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - European Food Research and Technology
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Dvořák, Petr
- Kratochvíl, Bohdan
- Grolichová, Magdaléna
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| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
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| http://localhost/t...ganizacniJednotka
| |
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