About: Monitoring of physicochemical changes in frozen fish muscle tissue

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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 aim of the study was to monitor physicochemical parameters (pH, nitrogen trimethylamine N-TMA, total volatile basic nitrogen TVBN, free fatty acids FFA, peroxide value and thiobarbituric acid assay TBA) of postmortal changes in muscle tissue of silver carp (Hypophthalmichthys molitrix) during a period of storage at -18 °C. Fresh silver carp samples and samples after 3, 6, 9 and 12 months of storage were tested. The degree of acidification during the experiment was insignificant (P } 0.05). Proteolytic changes were almost stopped and TVBN levels remained unchanged (P } 0.05), while TMA levels fluctuated significantly (P { 0.01) between months 3 and 12. The essential were lipid hydrolysis and oxidation, which caused a significant increase in FFA values (5.89 +- 0.99 % total lipids as oleic acid), peroxides (9.90 +- 2.83 mekv O2.kg-1) and TBA values (50.76 +- 31.52 mg MDA.kg-1). The shelf life recommended for silver carp was set at 3 months. The aim of the study was to monitor physicochemical parameters (pH, nitrogen trimethylamine N-TMA, total volatile basic nitrogen TVBN, free fatty acids FFA, peroxide value and thiobarbituric acid assay TBA) of postmortal changes in muscle tissue of silver carp (Hypophthalmichthys molitrix) during a period of storage at -18 °C. Fresh silver carp samples and samples after 3, 6, 9 and 12 months of storage were tested. The degree of acidification during the experiment was insignificant (P } 0.05). Proteolytic changes were almost stopped and TVBN levels remained unchanged (P } 0.05), while TMA levels fluctuated significantly (P { 0.01) between months 3 and 12. The essential were lipid hydrolysis and oxidation, which caused a significant increase in FFA values (5.89 +- 0.99 % total lipids as oleic acid), peroxides (9.90 +- 2.83 mekv O2.kg-1) and TBA values (50.76 +- 31.52 mg MDA.kg-1). The shelf life recommended for silver carp was set at 3 months. (en)
Title	Monitoring of physicochemical changes in frozen fish muscle tissue Monitoring of physicochemical changes in frozen fish muscle tissue (en)
skos:prefLabel	Monitoring of physicochemical changes in frozen fish muscle tissue Monitoring of physicochemical changes in frozen fish muscle tissue (en)
skos:notation	RIV/62157124:16270/11:43870345!RIV12-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Ježek, František Buchtová, Hana
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	213588
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/11:43870345
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Shelf life; Rancidity; Storage; Fish (en)
http://linked.open.../riv/klicoveSlovo	Rancidity Shelf life Storage Fish
http://linked.open...odStatuVydavatele	HR - Chorvatská republika
http://linked.open...ontrolniKodProRIV	[F22615FE1040]
http://linked.open...i/riv/nazevZdroje	Agriculturae Conspectus Scientificus
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	76
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Ježek, František
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1331-7768
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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