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| rdf:type
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| Description
| - Eggs from laying hens were irradiated using radioactive Co-60 at a dose of 1 kGy, 2.5 kGy, and 5 kGy, with a dose input of 3.21 kGy.h-1. Parameters describing the colour of egg yolk such as L*, a*, and b*, were determined spektrophotometrically using the CIELAB system with the help of the portable spectrophotometer Superchroma S-Spex without gloss. The levels of all three parameters dropped upon ionizing radiation. While at a dose of 1kGy the difference in the parameters was not statistically conclusive, after irradiation using doses of 2.5 kGy and 5 kGy, the levels of the parameters L*, a*, and b* showed a statistically conclusive decrease which was also accompanied with changes in sensorial properties such as decolouration and decreased colour. The colour of the yolk was evaluated according to the Roche scale, showing that more significant changes occurred upon irradiation at doses of 2.5 and 5 kGy (the value decreased from 6 to 5). The number of acidity estimated in egg yolk (mg KOH/g of fat) incre
- Eggs from laying hens were irradiated using radioactive Co-60 at a dose of 1 kGy, 2.5 kGy, and 5 kGy, with a dose input of 3.21 kGy.h-1. Parameters describing the colour of egg yolk such as L*, a*, and b*, were determined spektrophotometrically using the CIELAB system with the help of the portable spectrophotometer Superchroma S-Spex without gloss. The levels of all three parameters dropped upon ionizing radiation. While at a dose of 1kGy the difference in the parameters was not statistically conclusive, after irradiation using doses of 2.5 kGy and 5 kGy, the levels of the parameters L*, a*, and b* showed a statistically conclusive decrease which was also accompanied with changes in sensorial properties such as decolouration and decreased colour. The colour of the yolk was evaluated according to the Roche scale, showing that more significant changes occurred upon irradiation at doses of 2.5 and 5 kGy (the value decreased from 6 to 5). The number of acidity estimated in egg yolk (mg KOH/g of fat) incre (en)
- Vejce slepic byla ozářena 60Co dávkami 1kGy, 2,5kGy a 5kGy při dávkovém příkonu . Parametry barvy - L*,a*,b* byly u vaječného žloutku stanoveny spektrofotometricky v systému CIELAB pomocí přenosného spektrofotometru Superchroma S-Spex s vyloučením lesku. U všech 3 parametrů dochází vlivem ionizujícího záření k poklesu hodnot. Udávky 1kGy nebyl rozdíl ještě statisticky průkazný. Po ozáření dávkou 2,5 kGy a 5 kGy došlo k statisticky průkaznému snížení parametrů L*, a*, b*, což bylo i senzoricky patrné jako vyblednutí a snížení kolority. Barva vaječného žloutku byla také porovnána se stupnicí Roche, výraznější změna je patrná po ozáření dávkami 2,5 a 5kGy (snížení z hodnoty 6 na 5). U vaječného žloutku byla také stanoveno číslo kyselosti (mg KOH/g tuku), které bylo průkazně vyšší pouze u dávek 2,5 kGy a 5 kGy. (cs)
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| Title
| - Changes in the colour and the acidity number of egg yolk upon irradiation
- Changes in the colour and the acidity number of egg yolk upon irradiation (en)
- Změna barvy a kyselosti vaječného žloutku ozářením (cs)
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| skos:prefLabel
| - Changes in the colour and the acidity number of egg yolk upon irradiation
- Changes in the colour and the acidity number of egg yolk upon irradiation (en)
- Změna barvy a kyselosti vaječného žloutku ozářením (cs)
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| skos:notation
| - RIV/62157124:16270/05:00000070!RIV06-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/62157124:16270/05:00000070
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Eggs; Co-60; colour; acidity; irradiation (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - European Food Research and Technology
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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
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Dvořák, Petr
- Straková, Eva
- Suchý, Pavel
- Kunová, Jana
- Kunová, Veronika
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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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| is http://linked.open...avai/riv/vysledek
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