About: Determination of lipid peroxidation in selected meats

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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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food. The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food. (en)
Title	Determination of lipid peroxidation in selected meats Determination of lipid peroxidation in selected meats (en)
skos:prefLabel	Determination of lipid peroxidation in selected meats Determination of lipid peroxidation in selected meats (en)
skos:notation	RIV/62157124:16270/14:43873070!RIV15-MSM-16270___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	7
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Nekvapil, Tomáš Kopřiva, Vladimír Hostovský, Martin Fuksová, Martina
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	10788
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/14:43873070
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	malondialdehyde; storage; fish meat; oxidation (en)
http://linked.open.../riv/klicoveSlovo	oxidation storage fish meat malondialdehyde
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[56CAEFE3D610]
http://linked.open...i/riv/nazevZdroje	Maso
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	25
http://linked.open...iv/tvurceVysledku	Hostovský, Martin Kopřiva, Vladimír Nekvapil, Tomáš Fuksová, Martina
issn	1210-4086
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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