. "21" . "592858" . "Vliv papainu na technologick\u00E9 a organoleptick\u00E9 vlastnosti hov\u011Bz\u00EDho masa"@cs . "80-7157-753-7" . "5"^^ . . . "XXXI. Semin\u00E1\u0159 o jakosti potravin a potravinov\u00FDch surovin" . . "\u0160ikulov\u00E1, Mark\u00E9ta" . . "22330" . . "Influence of papain on technological and sensory properties of beef meat"@en . "2004-03-03+01:00"^^ . . . . "1"^^ . "C\u00EDlem pr\u00E1ce bylo sledovat vliv papainu vxkombinaci sxvysok\u00FDm tlakem (100-300 MPa, 10 min) na organoleptick\u00E9 vlastnosti hov\u011Bz\u00EDho masa (musculus longissimus thoracis et lumborum) 2 dny p.m. Byly sledov\u00E1ny zm\u011Bny pH, vaznosti, textury a barvy masa, byla provedena senzorick\u00E1 anal\u00FDza tepeln\u011B upraven\u00E9ho masa. Zm\u011Bny textury masa byly sledov\u00E1ny dv\u011Bma metodami: m\u011B\u0159en\u00EDm s\u00EDly ve st\u0159ihu metodou Warnera a Bratzlera (Instron) a m\u011B\u0159en\u00EDm indexu fragmentace myofibril. Ob\u011B metody shodn\u011B prok\u00E1zaly, \u017Ee k nejv\u00FDrazn\u011Bj\u0161\u00EDmu zk\u0159eh\u010Den\u00ED masa doch\u00E1z\u00ED aplikac\u00ED tlaku 100 a 200 MPa, aplikace vhodn\u00E9 koncentrace roztoku papainu zp\u016Fsobila v\u00FDrazn\u00E9 zk\u0159eh\u010Den\u00ED bez negativn\u00EDch dopad\u016F na celkov\u00FD vzhled a barvu masa. Po tepeln\u00E9m opracov\u00E1n\u00ED (60 \u00B0C, 40 min) m\u011Blo papainem o\u0161et\u0159en\u00E9 maso jen nepatrn\u011B sv\u011Btlej\u0161\u00ED barvu. Papain p\u016Fsob\u00ED negativn\u011B na vaznost masa, po o\u0161et\u0159en\u00EDm vysok\u00FDm tlakem m\u00EDrn\u011B roste vaznost. Senzorick\u00E1 anal\u00FDza uk\u00E1zala, \u017Ee maso o\u0161et\u0159en\u00E9 papainem a tlakem respondenti ozna\u010Duj\u00ED za \u0161\u0165avnat\u011Bj\u0161\u00ED a k\u0159eh\u010D\u00ED vxporovn\u00E1n\u00ED sxkontroln\u00EDm vzorkem, ne" . "Vliv papainu na technologick\u00E9 a organoleptick\u00E9 vlastnosti hov\u011Bz\u00EDho masa"@cs . . "Papain; Beef; Texture; High pressure; pH; Colour; Water holding capacity"@en . "The aim of the work was to study the influence of papain in combination with high pressure (100-300 MPa) on sensory properties of beef meat (musculus longissimus thoracis et lumborum) 2 days post mortem. The changes of pH value, water holding capacity, texture and colour of meat were evaluated and the quality of thermal processed meat was sensory evaluated too. Two methods were used for texture measurement. Warner-Bratzler shear force measurement (Instron) and measurement of myofibrils fragmentation. Both methods proved that pressurisation to 100 and 200 MPa lead to most tender meat. Injection of papain increased meat tenderness significantly without adverse effect on appearance and colour of meat. The meat treated with papain and high pressure was sensory assessed as more juicy and tender than untreated meat."@en . "Schenkov\u00E1, Na\u010Fa" . . "P(QE0186)" . "C\u00EDlem pr\u00E1ce bylo sledovat vliv papainu vxkombinaci sxvysok\u00FDm tlakem (100-300 MPa, 10 min) na organoleptick\u00E9 vlastnosti hov\u011Bz\u00EDho masa (musculus longissimus thoracis et lumborum) 2 dny p.m. Byly sledov\u00E1ny zm\u011Bny pH, vaznosti, textury a barvy masa, byla provedena senzorick\u00E1 anal\u00FDza tepeln\u011B upraven\u00E9ho masa. Zm\u011Bny textury masa byly sledov\u00E1ny dv\u011Bma metodami: m\u011B\u0159en\u00EDm s\u00EDly ve st\u0159ihu metodou Warnera a Bratzlera (Instron) a m\u011B\u0159en\u00EDm indexu fragmentace myofibril. Ob\u011B metody shodn\u011B prok\u00E1zaly, \u017Ee k nejv\u00FDrazn\u011Bj\u0161\u00EDmu zk\u0159eh\u010Den\u00ED masa doch\u00E1z\u00ED aplikac\u00ED tlaku 100 a 200 MPa, aplikace vhodn\u00E9 koncentrace roztoku papainu zp\u016Fsobila v\u00FDrazn\u00E9 zk\u0159eh\u010Den\u00ED bez negativn\u00EDch dopad\u016F na celkov\u00FD vzhled a barvu masa. Po tepeln\u00E9m opracov\u00E1n\u00ED (60 \u00B0C, 40 min) m\u011Blo papainem o\u0161et\u0159en\u00E9 maso jen nepatrn\u011B sv\u011Btlej\u0161\u00ED barvu. Papain p\u016Fsob\u00ED negativn\u011B na vaznost masa, po o\u0161et\u0159en\u00EDm vysok\u00FDm tlakem m\u00EDrn\u011B roste vaznost. Senzorick\u00E1 anal\u00FDza uk\u00E1zala, \u017Ee maso o\u0161et\u0159en\u00E9 papainem a tlakem respondenti ozna\u010Duj\u00ED za \u0161\u0165avnat\u011Bj\u0161\u00ED a k\u0159eh\u010D\u00ED vxporovn\u00E1n\u00ED sxkontroln\u00EDm vzorkem, ne"@cs . . "RIV/60461373:22330/04:00013032!RIV06-MZE-22330___" . . . . "[F50C710EF79C]" . . . . "Jelen\u00EDkov\u00E1, Jarmila" . "Influence of papain on technological and sensory properties of beef meat"@en . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "Brno" . "Brno" . . . "Vliv papainu na technologick\u00E9 a organoleptick\u00E9 vlastnosti hov\u011Bz\u00EDho masa" . "RIV/60461373:22330/04:00013032" . . . . . "Pipek, Petr" . "Marek, Miroslav" . "5"^^ . "Vliv papainu na technologick\u00E9 a organoleptick\u00E9 vlastnosti hov\u011Bz\u00EDho masa" .