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| Description
| - Byly vyšetřovány instrumentální, chemické a senzorické parametry vzorků šunek. Hlavní součásti analýzy byly zaměřeny na instrumentální proměnné, které mají vztah k barvě a textuře. Byla použita metoda PCA. Tvrdost korelovala s obsahem nekolagenní svalové bílkoviny (P 6 0.01), gumovitost (P 6 0.01) a popel (P 6 0.05). Senzoricky zjištěná křehkost ukázala pozitivní signifikantní korelaci s L* (P 6 0.01). Nejvýznamnějším parametrem barvy byl a*, který negativně korelovala se senzoricky zjištěným parametrem barvy (P 6 0.01). Na základě PCA provedené u všech parametrů (senzorických, chemických a texturálních) byly rozlišeny dvě skupiny šunek podle obsahu nekolagenního svalového proteinu a tvrdosti. (cs)
- Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a* > 10. Hardness was correlated with non-collagen muscle protein (P less-than-or-equals, slant 0.01), gumminess (P less-than-or-equals, slant 0.01) and ash (P less-than-or-equals, slant 0.05). Sensory evaluated tenderness showed positive significant correlation with L* (P less-than-or-equals, slant 0.01). The most important colour parameter seems to be a*, which was negatively correlated with sensory evaluated parameter colour (P less-than-or-equals, slant 0.01). The PCA performed on all parameters (sensory, chemical and textural) discriminated two groups of hams differing in non-collagen muscle protein content and hardness.
- Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a* > 10. Hardness was correlated with non-collagen muscle protein (P less-than-or-equals, slant 0.01), gumminess (P less-than-or-equals, slant 0.01) and ash (P less-than-or-equals, slant 0.05). Sensory evaluated tenderness showed positive significant correlation with L* (P less-than-or-equals, slant 0.01). The most important colour parameter seems to be a*, which was negatively correlated with sensory evaluated parameter colour (P less-than-or-equals, slant 0.01). The PCA performed on all parameters (sensory, chemical and textural) discriminated two groups of hams differing in non-collagen muscle protein content and hardness. (en)
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| Title
| - Chemical, instrumental and sensory characteristics of cooked pork ham
- Chemical, instrumental and sensory characteristics of cooked pork ham (en)
- Chemické, instrumentální a senzorické parametry vařené vepřové šunky (cs)
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| skos:prefLabel
| - Chemical, instrumental and sensory characteristics of cooked pork ham
- Chemical, instrumental and sensory characteristics of cooked pork ham (en)
- Chemické, instrumentální a senzorické parametry vařené vepřové šunky (cs)
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| skos:notation
| - RIV/62157124:16270/07:00001292!RIV08-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/62157124:16270/07:00001292
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Pork ham; PCA; Texture; Colour; Protein (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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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
- Saláková, Alena
- Tremlová, Bohuslava
- Válková, 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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