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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F14%3A43873030%21RIV15-MSM-16270___
rdf:type
n7:Vysledek skos:Concept
dcterms:description
Starch has been still used in food industry today as one of the main additives in foodstuffs. The reason for the use of starches in foodstuffs is their ability to bind water and to contribute to the coherent structure of the final product. However, the presence of starch in some foodstuffs is limited by legislation. These are especially meat products where legislation prohibits using starches. This study deals with determination of native starches using histochemical Lugol Calleja staining in meat products. The targeted structures of this successive staining are starches and collagen ligaments. Other structures can also be detected, based on the knowledge of their morphology. Within the scope of this study, the possibility of histochemical proof on the basis of reaction between Lugol's iodine solution and starch amylose was demonstrated. From the samples analyzed, the following criteria for the method were determined: Repeatability and repeatability of intralaboratory results was 100%, selectivity was determined to be 1.03, specificity of the method was determined to be 0.9, limit of detection was established to be 100% for 0.001 g.kg-1 of the addition, and 87.7% for the concentration of 0.0001 g.kg-1 of the starch addition. Based on the results it is obvious that the method is suitable for determination of native starches in meat products, and, in combination with staining of other foodstuffs ingredients, it gives a complex view of the composition and structure of the meat product. Starch has been still used in food industry today as one of the main additives in foodstuffs. The reason for the use of starches in foodstuffs is their ability to bind water and to contribute to the coherent structure of the final product. However, the presence of starch in some foodstuffs is limited by legislation. These are especially meat products where legislation prohibits using starches. This study deals with determination of native starches using histochemical Lugol Calleja staining in meat products. The targeted structures of this successive staining are starches and collagen ligaments. Other structures can also be detected, based on the knowledge of their morphology. Within the scope of this study, the possibility of histochemical proof on the basis of reaction between Lugol's iodine solution and starch amylose was demonstrated. From the samples analyzed, the following criteria for the method were determined: Repeatability and repeatability of intralaboratory results was 100%, selectivity was determined to be 1.03, specificity of the method was determined to be 0.9, limit of detection was established to be 100% for 0.001 g.kg-1 of the addition, and 87.7% for the concentration of 0.0001 g.kg-1 of the starch addition. Based on the results it is obvious that the method is suitable for determination of native starches in meat products, and, in combination with staining of other foodstuffs ingredients, it gives a complex view of the composition and structure of the meat product.
dcterms:title
Detection of native starches in meat products using histochemical lugol calleja method Detection of native starches in meat products using histochemical lugol calleja method
skos:prefLabel
Detection of native starches in meat products using histochemical lugol calleja method Detection of native starches in meat products using histochemical lugol calleja method
skos:notation
RIV/62157124:16270/14:43873030!RIV15-MSM-16270___
n3:aktivita
n18:I
n3:aktivity
I
n3:cisloPeriodika
1
n3:dodaniDat
n4:2015
n3:domaciTvurceVysledku
n8:9253173 n8:5162823 n8:9338519 n8:1226533
n3:druhVysledku
n6:J
n3:duvernostUdaju
n11:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
10625
n3:idVysledku
RIV/62157124:16270/14:43873030
n3:jazykVysledku
n14:eng
n3:klicovaSlova
microscopy; verification; collagen; addulteration; food; histochemistry
n3:klicoveSlovo
n5:microscopy n5:addulteration n5:food n5:collagen n5:verification n5:histochemistry
n3:kodStatuVydavatele
SK - Slovenská republika
n3:kontrolniKodProRIV
[BA864D702F7E]
n3:nazevZdroje
Potravinárstvo
n3:obor
n15:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n4:2014
n3:svazekPeriodika
8
n3:tvurceVysledku
Talandová, Michaela Tremlová, Bohuslava Pospiech, Matej Randulová, Zdeňka
s:issn
1337-0960
s:numberOfPages
5
n12:doi
10.5219/335
n16:organizacniJednotka
16270