About: Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere

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About: Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim was to study the effects of modified atmosphere packaging (MAP) consisting of 69% N-2, 25% CO2, 5% O-2 and 1% CO on sensory and chemical indicators (O-2 in MAP, pH, lipids, total volatile basic nitrogen TVBN, nitrogen-trimethylamine N-TMA, free fatty acids FFA, peroxides PV, malondialdehyde MDA) of carp fillets and compare them with fillets in simple packaging (control group). Fillets in MAP were pink red and the colour was stable (a carboxy-myoglobin complex), the control fillets were lighter with discolorations (from day 4). A change in the smell and consistency of fillets was observed starting on day 9 (MAP) and 4 (controls). Levels of pH in both types of samples fluctuated and no conclusive results were obtained. TVBN and N-TMA concentrations increased consistently upon fish aging. FFA concentrations on day 1 of monitoring were higher (p < 0.01) in MAP samples compared to the controls. Later, the production of these degradation products in the two types of packaging differed. The aim was to study the effects of modified atmosphere packaging (MAP) consisting of 69% N-2, 25% CO2, 5% O-2 and 1% CO on sensory and chemical indicators (O-2 in MAP, pH, lipids, total volatile basic nitrogen TVBN, nitrogen-trimethylamine N-TMA, free fatty acids FFA, peroxides PV, malondialdehyde MDA) of carp fillets and compare them with fillets in simple packaging (control group). Fillets in MAP were pink red and the colour was stable (a carboxy-myoglobin complex), the control fillets were lighter with discolorations (from day 4). A change in the smell and consistency of fillets was observed starting on day 9 (MAP) and 4 (controls). Levels of pH in both types of samples fluctuated and no conclusive results were obtained. TVBN and N-TMA concentrations increased consistently upon fish aging. FFA concentrations on day 1 of monitoring were higher (p < 0.01) in MAP samples compared to the controls. Later, the production of these degradation products in the two types of packaging differed. (en)
Title	Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere (en)
skos:prefLabel	Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere (en)
skos:notation	RIV/62157124:16270/10:00002946!RIV11-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	9
http://linked.open...vai/riv/dodaniDat	2011
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	287183
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/10:00002946
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Fish safety and quality issues; shelf-life; lipid oxidation; chemical properties; carbon monoxide (en)
http://linked.open.../riv/klicoveSlovo	lipid oxidation shelf-life carbon monoxide chemical properties Fish safety and quality issues
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[7C3623DCCE93]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
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	2010
http://linked.open...v/svazekPeriodika	79
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Ježek, František
http://linked.open...ain/vavai/riv/wos	000282195800017
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0001-7213
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	16270
is http://linked.open...avai/riv/vysledek of	Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere Shelf-life of chilled muscle tissue of the common carp (Cyprinus carpio L.) packaged in carbon monoxide enriched modified atmosphere

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