"Novik, I." . "Monitoring of the microbiological parameters of flesh of some freshwater fish species at storage"@en . "fish flesh; separate; microbiological changes; perch; trout; carp"@en . . "10"^^ . . "Kou\u0159il, Jan" . . . "Sledov\u00E1n\u00ED mikrobiologick\u00FDch ukazatel\u016F p\u0159i skladov\u00E1n\u00ED masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb" . "Sledov\u00E1n\u00ED mikrobiologick\u00FDch ukazatel\u016F p\u0159i skladov\u00E1n\u00ED masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb"@cs . "C\u00EDlem pr\u00E1ce bylo ov\u011B\u0159en\u00ED tradovan\u00E9ho p\u0159edpokladu o del\u0161\u00ED \u00FAdr\u017Enosti masa okouna v porovn\u00E1n\u00ED s n\u011Bkter\u00FDmi dal\u0161\u00EDmi druhy sladkovodn\u00EDch ryb. V\u00FDzkum rozvoje a dynamiky mikrobi\u00E1ln\u00EDch zm\u011Bn byl sledov\u00E1n na filetech a separ\u00E1tu masa okouna \u0159\u00ED\u010Dn\u00EDho (Perca fluviatilis), kapra obecn\u00E9ho (Cyprinus carpio) a pstruha duhov\u00E9ho (Oncorhynchus mykiss). Byl zkoum\u00E1n rozsah a rozd\u00EDlnost 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 p\u0159i dvou teplot\u00E1ch - teplot\u011B 3 oC (jako doporu\u010Den\u00E9 teplot\u011B pro skladov\u00E1n\u00ED masa ryb) a p\u0159i teplot\u011B 15 oC (jako limitn\u00ED teplot\u011B, kter\u00E1 by se u\u017E nem\u011Bla b\u011Bhem zpracov\u00E1n\u00ED a distribuce ryb\u00EDch v\u00FDrobk\u016F vyskytovat). Z t\u00E9to pr\u00E1ce vypl\u00FDv\u00E1, \u017Ee maso okouna nepat\u0159\u00ED mezi masa, kter\u00E1 by m\u011Bla 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 b\u011Bhem doby skladov\u00E1n\u00ED masa."@cs . "C\u00EDlem pr\u00E1ce bylo ov\u011B\u0159en\u00ED tradovan\u00E9ho p\u0159edpokladu o del\u0161\u00ED \u00FAdr\u017Enosti masa okouna v porovn\u00E1n\u00ED s n\u011Bkter\u00FDmi dal\u0161\u00EDmi druhy sladkovodn\u00EDch ryb. V\u00FDzkum rozvoje a dynamiky mikrobi\u00E1ln\u00EDch zm\u011Bn byl sledov\u00E1n na filetech a separ\u00E1tu masa okouna \u0159\u00ED\u010Dn\u00EDho (Perca fluviatilis), kapra obecn\u00E9ho (Cyprinus carpio) a pstruha duhov\u00E9ho (Oncorhynchus mykiss). Byl zkoum\u00E1n rozsah a rozd\u00EDlnost 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 p\u0159i dvou teplot\u00E1ch - teplot\u011B 3 oC (jako doporu\u010Den\u00E9 teplot\u011B pro skladov\u00E1n\u00ED masa ryb) a p\u0159i teplot\u011B 15 oC (jako limitn\u00ED teplot\u011B, kter\u00E1 by se u\u017E nem\u011Bla b\u011Bhem zpracov\u00E1n\u00ED a distribuce ryb\u00EDch v\u00FDrobk\u016F vyskytovat). Z t\u00E9to pr\u00E1ce vypl\u00FDv\u00E1, \u017Ee maso okouna nepat\u0159\u00ED mezi masa, kter\u00E1 by m\u011Bla 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 b\u011Bhem doby skladov\u00E1n\u00ED masa." . . . . "[283C194F2BCA]" . "Sledov\u00E1n\u00ED mikrobiologick\u00FDch ukazatel\u016F p\u0159i skladov\u00E1n\u00ED masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb" . "543015" . "0007-389X" . "12610" . "The aim of the work was to verify some presumptions about longer shelf life of perch flesh in comparison to some other freshwater fish species. Research on development and dynamics of microbiological changes were observed in separated flesh of perch (Perca fluviatilis), rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio). Investigations were focused on extent and differences of microbiological changes of fish flesh and on the influence of the technological treatment of flesh stored at two temperatures: 3 \u00B0C (as recommended temperature for fish flesh storage) and 15 \u00B0C (as limited temperature which sometimes appears during fish processing or product distribution). Perch flesh does not belong among fish flesh, which has a certain inner mechanisms (given by different enzyme equipment, pH, etc.), which blocks or inhibits development of improper microorganisms during storage."@en . "Podola, M." . "Bulletin V\u00DARH Vod\u0148any" . . . "Sledov\u00E1n\u00ED mikrobiologick\u00FDch ukazatel\u016F p\u0159i skladov\u00E1n\u00ED masa n\u011Bkter\u00FDch sladkovodn\u00EDch ryb"@cs . . . . "4" . . . . . "RIV/60076658:12610/05:00006307" . "2"^^ . "41" . "139-148" . "Z(MSM6007665809)" . . "Monitoring of the microbiological parameters of flesh of some freshwater fish species at storage"@en . "4"^^ . . "V\u00E1cha, Franti\u0161ek" . "RIV/60076658:12610/05:00006307!RIV06-MSM-12610___" . "CZ - \u010Cesk\u00E1 republika" . .