. "[A4132C904CD6]" . "\u010Cesk\u00E9 Bud\u011Bjovice" . . "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch" . . "Novik, I." . "RIV/60076658:12610/03:00004994" . "RIV/60076658:12610/03:00004994!RIV/2004/MSM/126104/N" . . "Z(MSM 126100001)" . "Kvalitativn\u00ED parametry masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb" . "0"^^ . "2"^^ . "0"^^ . . "Qualitative parameters of fish flesh in some freshwater fish species"@en . "1"^^ . . . "Kvalitativn\u00ED parametry masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb"@cs . . . "235-240" . . "6"^^ . "Kvalitativn\u00ED parametry masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb"@cs . . "12610" . . "flesh quality, carp, trout, perch, shelf-life, microbiological changes, separate, fillet"@en . . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F student\u016F DSP z konference s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . "2003-01-01+01:00"^^ . "V\u00E1cha, Franti\u0161ek" . . . "Kvalitativn\u00ED parametry masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb" . "The aim of the work was to verify some preconditions in keeping of fish flesh in compassion to some other freshwater fish species. Investigation, development and dynamics of the microbiological changes were observed in filets and separate flesh of perch(Perca fluviatilis), trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) Investigations were focused in extent and differences of microbiological changes and influence of two temperature zones - 3 oC (as recommended temperature for flesh fish storage ) and 15 oC (as limited temperature, which sometimes appears during fish product distribution). Perch flesh does not fully belong among fish flesh which keeps inner mechanisms (given by enzyme substances, pH, etc.) which appears or inhibits development of improper microorganisms to result in longer shelf-life"@en . "612996" . . . . . "Qualitative parameters of fish flesh in some freshwater fish species"@en . . "\u010Cesk\u00E9 Bud\u011Bjovice" . "C\u00EDlem prac\u00ED je ov\u011B\u0159en\u00ED p\u0159edpokladu o lep\u0161\u00ED uchovatelnosti masa okouna v porovn\u00E1n\u00ED s n\u011Bkter\u00FDmi dal\u0161\u00EDmi druhy sladkovodn\u00EDch ryb. V\u00FDzkum rozvoje a dynamika mikrobi\u00E1ln\u00EDch zm\u011Bn byla sledov\u00E1na ve filetech a separ\u00E1tu masa okouna (Perca fluviatilis), kapra (Cyprinus carpio) a pstruha (Oncorhynchus mykiss). Byl zkoum\u00E1n rozsah vzniku a rozd\u00EDlnosti v obsahu mikrobi\u00E1ln\u00EDch zm\u011Bn v mase v\u00FD\u0161e uveden\u00FDch druh\u016F ryb a vliv technologick\u00E9 \u00FApravy masa skladovan\u00E9ho ve dvou teplotn\u00EDch p\u00E1smech - p\u0159i teplot\u011B 3 oC (jako doporu\u010Den\u00E9 teploty pro skladov\u00E1n\u00ED masa ryb) a p\u0159i teplot\u011B 15 oC, jako limitn\u00ED teploty, kter\u00E1 by se nem\u011Bla b\u011Bhem zpracov\u00E1n\u00ED a distribuce vyskytovat. Z t\u00E9to pr\u00E1ce vypl\u00FDv\u00E1, \u017Ee maso okouna nepat\u0159\u00ED mezi masa, kter\u00E1 by m\u011Bla jak\u00FDsi sv\u016Fj v\u00FDrazn\u00FD vnit\u0159n\u00ED mechanismus (dan\u00FD enzymov\u00FDm vybaven\u00EDm, pH apod.), kter\u00FD by blokoval nebo omezoval rozvoj mikroorganism\u016F." .