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| Description
| - Cílem práce bylo sledovat průběh fyzikálně chemických změn, ke kterým dochází v průběhu skladování v čerstvé chlazené svalovině kapra baleného do modifikované atmosféry a stanovit dobu její údržnosti. Vzorky svaloviny kapra obecného (Cyprinus carpio, L.) byly zabaleny do MAP (80 % O2, 20 % CO2) a skladovány při teplotě max. +2 ? 2 °C po dobu 15 dnů. V průběhu skladování došlo ke snížení obsahu O2 v balení z hodnoty 78.7 ? 0.39 % (1. den) až na hodnotu 63.8 ? 1.30 % (15. den). Mezi 7. a 9. dnem skladování byl pokles obsahu O2 v balení vysoce průkazný (p < 0.01). Hodnota pH svaloviny se během experimentu postupně snižovala z 6.46 ? 0.22 (1. den) na 6.17 ? 0.10 (15. den). Obsah N-látek nízkomolekulární povahy se v průběhu experimentu zvyšoval z hodnoty 12.33 ? 2.11 (1. den) na hodnotu 20.07 ? 3.16 mg.100 g-1 (15. den). Průběh hydrolytického rozkladu tuků (FFA) probíhal u kapra intenzivněji ve svalovině (2.09 ? 1.07 % total lipid as oleic acid) než v kůži (1.01 ? 0.31 % total lipid as oleic acid) (1 (cs)
- The aim of the study was to monitor the course of physical and chemical changes taking place in stored fresh chilled muscle tissue of carp packed in modified atmosphere, and to determine its keeping quality. Samples of muscle tissue of common carp (Cyprinus carpio, L.) were packed in MAP (80 % O2, 20 % CO2) and stored for 15 days at +2 ? 2 °C max. During the storage period, O2 level in packs decreased from 78.7 ? 0.39 % (day 1) to 63.8 ? 1.30 % (day 15). Decrease in O2 in packs between storage days 7 and 9 was highly significant (p < 0.01). During storage, muscle tissue pH decreased during the experiment from 6.46 ? 0.22 % (day 1) to 6.17 ? 0.10 % (day 15). Levels of N-substances of low-molecular character increased during the experiment from 12.33 ? 2.11 (day 1) to 20.07 ? 3.16 mg.100 g-1 (day 15). Hydrolytic lipid decomposition (FFA) was more intensive in carp muscle tissue (2.09 ? 1.07 % total lipid as oleic acid) than in carp skin (1.01 ? 0.31 % total lipid as oleic acid) (day 15). Lipid oxid
- The aim of the study was to monitor the course of physical and chemical changes taking place in stored fresh chilled muscle tissue of carp packed in modified atmosphere, and to determine its keeping quality. Samples of muscle tissue of common carp (Cyprinus carpio, L.) were packed in MAP (80 % O2, 20 % CO2) and stored for 15 days at +2 ? 2 °C max. During the storage period, O2 level in packs decreased from 78.7 ? 0.39 % (day 1) to 63.8 ? 1.30 % (day 15). Decrease in O2 in packs between storage days 7 and 9 was highly significant (p < 0.01). During storage, muscle tissue pH decreased during the experiment from 6.46 ? 0.22 % (day 1) to 6.17 ? 0.10 % (day 15). Levels of N-substances of low-molecular character increased during the experiment from 12.33 ? 2.11 (day 1) to 20.07 ? 3.16 mg.100 g-1 (day 15). Hydrolytic lipid decomposition (FFA) was more intensive in carp muscle tissue (2.09 ? 1.07 % total lipid as oleic acid) than in carp skin (1.01 ? 0.31 % total lipid as oleic acid) (day 15). Lipid oxid (en)
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| Title
| - Physical and chemical changes in fresh chilled muscle tissue of common carp (Cyprinus carpio L.) packed in a modified atmosphere
- Fyzikálně chemické změny čerstvé chlazené svaloviny kapra obecného (Cyprinus carpio L.) balené do modifikované atmosféry (cs)
- Physical and chemical changes in fresh chilled muscle tissue of common carp (Cyprinus carpio L.) packed in a modified atmosphere (en)
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| skos:prefLabel
| - Physical and chemical changes in fresh chilled muscle tissue of common carp (Cyprinus carpio L.) packed in a modified atmosphere
- Fyzikálně chemické změny čerstvé chlazené svaloviny kapra obecného (Cyprinus carpio L.) balené do modifikované atmosféry (cs)
- Physical and chemical changes in fresh chilled muscle tissue of common carp (Cyprinus carpio L.) packed in a modified atmosphere (en)
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| skos:notation
| - RIV/62157124:16270/07:00001193!RIV08-MSM-16270___
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/07:00001193
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - fish; shelf life; pH; physical; chemical and sensory changes (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Buchtová, Hana
- Ježek, František
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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