About: Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

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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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/100647.pdf
Description	The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness. The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness. (en)
Title	Influence of various pork fat types on the ripening and characteristics of dry fermented sausage Influence of various pork fat types on the ripening and characteristics of dry fermented sausage (en)
skos:prefLabel	Influence of various pork fat types on the ripening and characteristics of dry fermented sausage Influence of various pork fat types on the ripening and characteristics of dry fermented sausage (en)
skos:notation	RIV/62157124:16270/13:43871976!RIV14-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Bořilová, Gabriela Saláková, Alena Steinhauserová, Pavla Steinhauser, Ladislav Kameník, Josef Pavlík, Zdeněk
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	80045
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/13:43871976
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	lactic acid bacteria; lactic acid; sensory characteristics; methyl esters of fatty acids; pork adipose tissue (en)
http://linked.open.../riv/klicoveSlovo	sensory characteristics methyl esters of fatty acids lactic acid bacteria pork adipose tissue lactic acid
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[09993DBE91D0]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Bořilová, Gabriela Ruprich, Jiří Saláková, Alena Steinhauser, Ladislav Steinhauserová, Pavla Pavlík, Zdeněk Kameník, Josef
http://linked.open...ain/vavai/riv/wos	000325509000002
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1212-1800
number of pages	13 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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