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  • The aim of this study was to evaluate the effect of transglutaminase application into dry fermented sausages on its quality parameters. Eight batches of dry fermented sausages were made: sausage with 35 % and with 45 % of fat, both in 55 mm and 75 mm diameter and each with and without addition of transglutaminase. Physical-chemical and instrumental analysis of quality parameters were performed and the differences between samples were monitored during ripening and storage of dry fermented sausages. There were found differences between samples according to content of transglutaminase in texture parameters during ripening, which shows functionality of preparation used. Though overall character of the dry fermented sausages remained maintain.
  • The aim of this study was to evaluate the effect of transglutaminase application into dry fermented sausages on its quality parameters. Eight batches of dry fermented sausages were made: sausage with 35 % and with 45 % of fat, both in 55 mm and 75 mm diameter and each with and without addition of transglutaminase. Physical-chemical and instrumental analysis of quality parameters were performed and the differences between samples were monitored during ripening and storage of dry fermented sausages. There were found differences between samples according to content of transglutaminase in texture parameters during ripening, which shows functionality of preparation used. Though overall character of the dry fermented sausages remained maintain. (en)
Title
  • The application of transglutaminase in dry fermented meat product technology
  • The application of transglutaminase in dry fermented meat product technology (en)
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  • The application of transglutaminase in dry fermented meat product technology
  • The application of transglutaminase in dry fermented meat product technology (en)
skos:notation
  • RIV/62157124:16270/12:43871204!RIV13-MSM-16270___
http://linked.open...avai/riv/aktivita
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  • Z(MSM6215712402)
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  • 123427
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  • RIV/62157124:16270/12:43871204
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  • texture; dry fermented sausage; transglutaminase (en)
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  • [51C7C394B628]
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  • Brno
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  • Brno
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  • Sborník příspěvků XIV. Konference mladých vědeckých pracovníků s mezinárodní účastí
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http://linked.open...iv/tvurceVysledku
  • Saláková, Alena
  • Pavlík, Zdeněk
  • Kameník, Josef
  • Steinhauserová, Iva
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http://linked.open.../riv/zahajeniAkce
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number of pages
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  • Veterinární a farmaceutická univerzita Brno
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  • 978-80-7305-612-4
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  • 16270
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