. "0"^^ . . "1"^^ . "1212-558X" . . . "CZ - \u010Cesk\u00E1 republika" . "6"^^ . "[093F4187A352]" . "19" . "Z(MSM 126100001)" . . "Sborn\u00EDk Jiho\u010Desk\u00E9 univerzity, ZF v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch, zootechnologick\u00E1 \u0159ada" . . "V\u00E1cha, Franti\u0161ek" . "Vodn\u00ED aktivita ryb\u00EDho masa"@cs . . . "RIV/60076658:_____/02:00004347" . "Vodn\u00ED aktivita ryb\u00EDho masa" . . "75-80" . . "Vodn\u00ED aktivita ryb\u00EDho masa"@cs . "1" . . . "Water activity of fish flesh"@en . "RIV/60076658:_____/02:00004347!RIV/2003/MSM/120003/N" . . . . "carp; bream; water activity; product quality; minced flesh; food starch"@en . "Water activity of fish flesh"@en . "The work is directed to water activity parameters (AW) in common carp (Cyprinus carpio) and bream (Abramis brama) flesh and minced flesh of the two species. Data were carried out on FA - st/1 (Food Analyses Science and Technology) apparatus GBX Fast I operating with principles of catoptric hygrometry. The method has been evaluated as a reference measurement of Aw. The aim of the measurement was to determinate movable free water which can be involved in chemical reactions resulting to product quality and reflecting product shelf life, nutrients stability and microbiological safety. As supplements to minced fish flesh were used: Potex made of potato fibre, Lycamic of mixture of natural fibres, proteins and polysaccharides and Pro 500V preparation consisting of wheat fibre. The preparation Pro 500 V is broadly used in meat industry for manufacture of emulsions. Also salt in 3 % and smoking procedure were evaluated. From the point of water activity no differences between carp and bream minced flesh wer"@en . "Pr\u00E1ce je zam\u011B\u0159ena na stanoven\u00ED parametr\u016F vodn\u00ED aktivity (AW) masa kapra (Cyprinus carpio) a cejna (Abramis brama). M\u011B\u0159en\u00ED byla prov\u00E1d\u011Bna na p\u0159\u00EDstroji FA - st/1 (Food Analyses Science and Technology) GBX Fast I, kter\u00FD vyu\u017E\u00EDv\u00E1 principu zrcadlov\u00E9 hygrometrie. Dnes je pova\u017Eov\u00E1na za referen\u010Dn\u00ED technologii m\u011B\u0159en\u00ED AW. C\u00EDlem bylo stanoven\u00ED voln\u00E9 nev\u00E1zan\u00E9 vody, kter\u00E1 je schopna se \u00FA\u010Dastnit chemick\u00FDch reakc\u00ED a t\u00EDm m\u00EDt n\u00E1sledn\u00FD vliv na kvalitu v\u00FDrobku (doba trvanlivosti, stabilita \u017Eivin v produktu, mikrobiologick\u00E1 bezpe\u010Dnost). Jako aditiva do separ\u00E1tu byl v tomto p\u0159\u00EDpad\u011B pou\u017Eit p\u0159\u00EDpravek Potex, vyroben\u00FD z vl\u00E1kniny brambor; Lykamix, slo\u017Een\u00FD ze sm\u011Bsi p\u0159\u00EDrodn\u00EDch vl\u00E1knin, b\u00EDlkovin a polysacharid\u016F a p\u0159\u00EDpravek Pro 500 V, kter\u00FD se skl\u00E1d\u00E1 z p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny a rostlinn\u00E9 vl\u00E1kniny a slou\u017E\u00ED k v\u00FDrob\u011B emulz\u00ED v masn\u00E9m pr\u016Fmyslu. Z hlediska hodnot vodn\u00ED aktivity nebyla prok\u00E1z\u00E1na rozd\u00EDlnost mezi separ\u00E1tem z masa kapra a separ\u00E1tem z cejna. D\u00E1le nebyl zji\u0161t\u011Bn prokazateln\u00FD vliv p\u0159\u00EDdavku potravin\u00E1\u0159sk\u00FDch \u0161krob\u016F na hodnoty vodn\u00ED a" . . "669322" . "Vodn\u00ED aktivita ryb\u00EDho masa" . . . "0"^^ . "1"^^ .