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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F10%3A00023747%21RIV11-MPO-22330___
rdf:type
n14:Vysledek skos:Concept
dcterms:description
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a*) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages. The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a*) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages.
dcterms:title
The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages
skos:prefLabel
The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages
skos:notation
RIV/60461373:22330/10:00023747!RIV11-MPO-22330___
n3:aktivita
n18:P
n3:aktivity
P(FT-TA3/059)
n3:cisloPeriodika
4
n3:dodaniDat
n12:2011
n3:domaciTvurceVysledku
n6:6230997 n6:1621297
n3:druhVysledku
n8:J
n3:duvernostUdaju
n11:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
256070
n3:idVysledku
RIV/60461373:22330/10:00023747
n3:jazykVysledku
n15:eng
n3:klicovaSlova
video image analysis; dried sausage; colour; oxidation; rosemary
n3:klicoveSlovo
n9:dried%20sausage n9:video%20image%20analysis n9:colour n9:oxidation n9:rosemary
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[39519BF5B3DF]
n3:nazevZdroje
Czech Journal of Animal Science
n3:obor
n4:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:projekt
n17:FT-TA3%2F059
n3:rokUplatneniVysledku
n12:2010
n3:svazekPeriodika
28
n3:tvurceVysledku
Pánek, Jan Pipek, Petr Rohlík, Bo-Anne
n3:wos
000282056400001
s:issn
1212-1819
s:numberOfPages
9
n7:organizacniJednotka
22330