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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F12%3A43871204%21RIV13-MSM-16270___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
The aim of this study was to evaluate the effect of transglutaminase application into dry fermented sausages on its quality parameters. Eight batches of dry fermented sausages were made: sausage with 35 % and with 45 % of fat, both in 55 mm and 75 mm diameter and each with and without addition of transglutaminase. Physical-chemical and instrumental analysis of quality parameters were performed and the differences between samples were monitored during ripening and storage of dry fermented sausages. There were found differences between samples according to content of transglutaminase in texture parameters during ripening, which shows functionality of preparation used. Though overall character of the dry fermented sausages remained maintain. The aim of this study was to evaluate the effect of transglutaminase application into dry fermented sausages on its quality parameters. Eight batches of dry fermented sausages were made: sausage with 35 % and with 45 % of fat, both in 55 mm and 75 mm diameter and each with and without addition of transglutaminase. Physical-chemical and instrumental analysis of quality parameters were performed and the differences between samples were monitored during ripening and storage of dry fermented sausages. There were found differences between samples according to content of transglutaminase in texture parameters during ripening, which shows functionality of preparation used. Though overall character of the dry fermented sausages remained maintain.
dcterms:title
The application of transglutaminase in dry fermented meat product technology The application of transglutaminase in dry fermented meat product technology
skos:prefLabel
The application of transglutaminase in dry fermented meat product technology The application of transglutaminase in dry fermented meat product technology
skos:notation
RIV/62157124:16270/12:43871204!RIV13-MSM-16270___
n8:predkladatel
n14:orjk%3A16270
n4:aktivita
n18:Z
n4:aktivity
Z(MSM6215712402)
n4:dodaniDat
n10:2013
n4:domaciTvurceVysledku
n15:4330455 n15:4120604 n15:5029104 n15:7134401
n4:druhVysledku
n12:D
n4:duvernostUdaju
n21:S
n4:entitaPredkladatele
n11:predkladatel
n4:idSjednocenehoVysledku
123427
n4:idVysledku
RIV/62157124:16270/12:43871204
n4:jazykVysledku
n7:eng
n4:klicovaSlova
texture; dry fermented sausage; transglutaminase
n4:klicoveSlovo
n6:transglutaminase n6:texture n6:dry%20fermented%20sausage
n4:kontrolniKodProRIV
[51C7C394B628]
n4:mistoKonaniAkce
Brno
n4:mistoVydani
Brno
n4:nazevZdroje
Sborník příspěvků XIV. Konference mladých vědeckých pracovníků s mezinárodní účastí
n4:obor
n5:JP
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
4
n4:rokUplatneniVysledku
n10:2012
n4:tvurceVysledku
Pavlík, Zdeněk Steinhauserová, Iva Kameník, Josef Saláková, Alena
n4:typAkce
n22:EUR
n4:zahajeniAkce
2012-05-29+02:00
n4:zamer
n13:MSM6215712402
s:numberOfPages
3
n9:hasPublisher
Veterinární a farmaceutická univerzita Brno
n16:isbn
978-80-7305-612-4
n20:organizacniJednotka
16270