"Omezen\u00ED oxidace barviv paprikov\u00FDch sal\u00E1m\u016F pomoc\u00ED p\u0159\u00EDrodn\u00EDho ko\u0159en\u00ED."@cs . . . "978-80-7375-384-9" . "REDUCING COLOUR DEGRADATION IN PAPRIKA SALAMIS USING NATURAL ANTIOXIDANTS."@en . "Omezen\u00ED oxidace barviv paprikov\u00FDch sal\u00E1m\u016F pomoc\u00ED p\u0159\u00EDrodn\u00EDho ko\u0159en\u00ED." . "Barviva papriky ve fermentovan\u00FDch sal\u00E1mech b\u00FDvaj\u00ED v d\u016Fsledku kontaktu se zoxidovanou tukovou tk\u00E1n\u00ED oxidov\u00E1na, \u010D\u00EDm\u017E doch\u00E1z\u00ED k diskolorac\u00EDm (ztr\u00E1t\u011B \u010Dervenooran\u017Eov\u00E9 barvy) na \u0159ezu trvanliv\u00FDch sal\u00E1m\u016F. P\u0159\u00EDdavek p\u0159\u00EDrodn\u00EDch antioxidant\u016F (extrakt\u016F z ko\u0159en\u00ED) m\u016F\u017Ee tyto ne\u017E\u00E1douc\u00ED zm\u011Bny omezit. Byl sledov\u00E1n vliv p\u0159\u00EDrodn\u00EDch antioxidant\u016F, a to extraktu rozmar\u00FDnu a lykopenu na oxidaci tukov\u00E9 tk\u00E1n\u011B a barviv papriky a na barvu n\u00E1kroje fermentovan\u00FDch sal\u00E1m\u016F. Oxidace tuk\u016F byla sledov\u00E1na na z\u00E1klad\u011B thiobarbiturov\u00E9ho \u010D\u00EDsla, barva v n\u00E1kroji byla hodnocena pomoc\u00ED anal\u00FDzy obrazu (NIS Elements 2.30). Obrazy n\u00E1kroje byly sn\u00EDm\u00E1ny pomoc\u00ED scanneru (HP Scanjet 5470c) a na z\u00EDskan\u00FDch sn\u00EDmc\u00EDch byly vyhodnoceny zvl\u00E1\u0161\u0165 plochy odpov\u00EDdaj\u00EDc\u00ED tuku a svalovin\u011B. V pr\u016Fb\u011Bhu skladov\u00E1n\u00ED doch\u00E1zelo k n\u00E1r\u016Fstu thiobarbiturov\u00E9ho \u010D\u00EDsla (postupuj\u00EDc\u00ED oxidace tukov\u00E9 tk\u00E1n\u011B), p\u0159i\u010Dem\u017E p\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu brzdil tuto oxidaci. Antioxida\u010Dn\u00ED \u00FA\u010Dinnost byla zv\u00FD\u0161ena sou\u010Dasn\u00FDm p\u0159\u00EDdavkem lykopenu a rozmar\u00FDnov\u00E9ho extraktu. Uk\u00E1zalo se, \u017Ee p\u0159\u00EDdavek rozmar\u00FDn" . . "2010-01-01+01:00"^^ . "Brno" . . . "Omezen\u00ED oxidace barviv paprikov\u00FDch sal\u00E1m\u016F pomoc\u00ED p\u0159\u00EDrodn\u00EDho ko\u0159en\u00ED." . . "Brno" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXVI. Semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin ?Ingrovy dny?" . "Barviva papriky ve fermentovan\u00FDch sal\u00E1mech b\u00FDvaj\u00ED v d\u016Fsledku kontaktu se zoxidovanou tukovou tk\u00E1n\u00ED oxidov\u00E1na, \u010D\u00EDm\u017E doch\u00E1z\u00ED k diskolorac\u00EDm (ztr\u00E1t\u011B \u010Dervenooran\u017Eov\u00E9 barvy) na \u0159ezu trvanliv\u00FDch sal\u00E1m\u016F. P\u0159\u00EDdavek p\u0159\u00EDrodn\u00EDch antioxidant\u016F (extrakt\u016F z ko\u0159en\u00ED) m\u016F\u017Ee tyto ne\u017E\u00E1douc\u00ED zm\u011Bny omezit. Byl sledov\u00E1n vliv p\u0159\u00EDrodn\u00EDch antioxidant\u016F, a to extraktu rozmar\u00FDnu a lykopenu na oxidaci tukov\u00E9 tk\u00E1n\u011B a barviv papriky a na barvu n\u00E1kroje fermentovan\u00FDch sal\u00E1m\u016F. Oxidace tuk\u016F byla sledov\u00E1na na z\u00E1klad\u011B thiobarbiturov\u00E9ho \u010D\u00EDsla, barva v n\u00E1kroji byla hodnocena pomoc\u00ED anal\u00FDzy obrazu (NIS Elements 2.30). Obrazy n\u00E1kroje byly sn\u00EDm\u00E1ny pomoc\u00ED scanneru (HP Scanjet 5470c) a na z\u00EDskan\u00FDch sn\u00EDmc\u00EDch byly vyhodnoceny zvl\u00E1\u0161\u0165 plochy odpov\u00EDdaj\u00EDc\u00ED tuku a svalovin\u011B. V pr\u016Fb\u011Bhu skladov\u00E1n\u00ED doch\u00E1zelo k n\u00E1r\u016Fstu thiobarbiturov\u00E9ho \u010D\u00EDsla (postupuj\u00EDc\u00ED oxidace tukov\u00E9 tk\u00E1n\u011B), p\u0159i\u010Dem\u017E p\u0159\u00EDdavek rozmar\u00FDnov\u00E9ho extraktu brzdil tuto oxidaci. Antioxida\u010Dn\u00ED \u00FA\u010Dinnost byla zv\u00FD\u0161ena sou\u010Dasn\u00FDm p\u0159\u00EDdavkem lykopenu a rozmar\u00FDnov\u00E9ho extraktu. Uk\u00E1zalo se, \u017Ee p\u0159\u00EDdavek rozmar\u00FDn"@cs . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . . "Neradov\u00E1, Eva" . "REDUCING COLOUR DEGRADATION IN PAPRIKA SALAMIS USING NATURAL ANTIOXIDANTS."@en . "P(FT-TA3/059)" . "Omezen\u00ED oxidace barviv paprikov\u00FDch sal\u00E1m\u016F pomoc\u00ED p\u0159\u00EDrodn\u00EDho ko\u0159en\u00ED."@cs . . . "Paprika colourants in fermented salamis are usually oxidised by rancid fats, which leads to discoloration (the loss of red colour) on the slice of the salami. Natural antioxidants (spice extracts) added to the salami can reduce these unwanted changes. The effect of natural antioxidants, extracts from rosemary and lycopene, on the oxidation of fat and paprika colourants were observed on the slice of the salami. The rancidity of fat was measured by the Thiobarbituric Acid (TBA) Test and the colour of the salami slices was evaluated by using video image analysis (VIA). Pictures of the salami were taken by a scanner (HP Scanjet 5470c) and the fat particles were separately evaluated form the meat particles using specialized SW: NIS Elements 2.30. A slight growth of TBARS could be observed during the storage of the salamis, whereas the addition of the rosemary extract successfully reduced the fat oxidation. The evaluations showed that the rosemary extract can efficiently avoid colour degradation in fermente"@en . "Paprika salami; fat; colour; rosemary extract; lycopene; VIA"@en . . "RIV/60461373:22330/10:00023772" . "[6504C3FCF113]" . "RIV/60461373:22330/10:00023772!RIV11-MPO-22330___" . "276609" . . . . . "Pipek, Petr" . . . "1"^^ . "B\u011Blkov\u00E1, Bo-Anne" . . "3"^^ . "22330" . "7"^^ . .