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rdf:type
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Description
| - The aim was to study the effects of modified atmosphere packaging (MAP) consisting of 69% N-2, 25% CO2, 5% O-2 and 1% CO on sensory and chemical indicators (O-2 in MAP, pH, lipids, total volatile basic nitrogen TVBN, nitrogen-trimethylamine N-TMA, free fatty acids FFA, peroxides PV, malondialdehyde MDA) of carp fillets and compare them with fillets in simple packaging (control group). Fillets in MAP were pink red and the colour was stable (a carboxy-myoglobin complex), the control fillets were lighter with discolorations (from day 4). A change in the smell and consistency of fillets was observed starting on day 9 (MAP) and 4 (controls). Levels of pH in both types of samples fluctuated and no conclusive results were obtained. TVBN and N-TMA concentrations increased consistently upon fish aging. FFA concentrations on day 1 of monitoring were higher (p < 0.01) in MAP samples compared to the controls. Later, the production of these degradation products in the two types of packaging differed.
- The aim was to study the effects of modified atmosphere packaging (MAP) consisting of 69% N-2, 25% CO2, 5% O-2 and 1% CO on sensory and chemical indicators (O-2 in MAP, pH, lipids, total volatile basic nitrogen TVBN, nitrogen-trimethylamine N-TMA, free fatty acids FFA, peroxides PV, malondialdehyde MDA) of carp fillets and compare them with fillets in simple packaging (control group). Fillets in MAP were pink red and the colour was stable (a carboxy-myoglobin complex), the control fillets were lighter with discolorations (from day 4). A change in the smell and consistency of fillets was observed starting on day 9 (MAP) and 4 (controls). Levels of pH in both types of samples fluctuated and no conclusive results were obtained. TVBN and N-TMA concentrations increased consistently upon fish aging. FFA concentrations on day 1 of monitoring were higher (p < 0.01) in MAP samples compared to the controls. Later, the production of these degradation products in the two types of packaging differed. (en)
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Title
| - Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere
- Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere (en)
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skos:prefLabel
| - Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere
- Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere (en)
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skos:notation
| - RIV/62157124:16270/10:00002946!RIV11-MSM-16270___
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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/62157124:16270/10:00002946
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Fish safety and quality issues; shelf-life; lipid oxidation; chemical properties; carbon monoxide (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...ain/vavai/riv/wos
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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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