"[5C6C12245B6A]" . "Pipek, Petr" . "Colour stability of cooked hams as influenced by maturation time"@en . "978-80-7375-495-2" . "Rohl\u00EDk, Bo-Anne" . "22330" . "Brno" . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . "Brno" . . . "RIV/60461373:22330/11:43892953" . . . "Stabilita barvy n\u00E1kroje \u0161unek v z\u00E1vislosti na dob\u011B zale\u0163en\u00ED d\u00EDla." . . "Stabilita barvy n\u00E1kroje \u0161unky je ovlivn\u011Bna dobou zale\u017Een\u00ED d\u00EDla. V pr\u016Fb\u011Bhu zale\u017Een\u00ED d\u00EDla doch\u00E1z\u00ED ke komplexu reakc\u00ED mezi hemov\u00FDmi barvivy a dusitany za vzniku nitroxymyoglobinu, av\u0161ak kv\u016Fli zv\u00FD\u0161en\u00ED v\u00FDkonnosti v\u00FDroby byl zkoum\u00E1n vliv zkr\u00E1cen\u00ED doby zale\u017Een\u00ED d\u00EDla oproti standardn\u00EDmu postupu. Pro ov\u011B\u0159en\u00ED t\u00E9to mo\u017Enosti byl porovn\u00E1n vliv doby zale\u017Een\u00ED d\u00EDla na stabilitu barvy n\u00E1kroje \u0161unky exponovan\u00E9ho na sv\u011Btle a ve tm\u011B. Barva vzork\u016F byla hodnocena pomoc\u00ED anal\u00FDzy obrazu (program NIS-Elements AR 2.30) a reflexn\u00ED spektrofotometrie (Minolta CM2600d). V pr\u016Fb\u011Bhu expozice n\u00E1kroj\u016F na sv\u011Btle doch\u00E1zelo u v\u0161ech vzork\u016F k hlubok\u00E9mu poklesu sou\u0159adnice pro \u010Dervenou barvu a*. Del\u0161\u00ED doba zale\u017Een\u00ED d\u00EDla m\u011Bla pozitivn\u00ED vliv na stabilitu barvy. Podobn\u00FD vliv na barvu \u0161unek m\u011Bla i doba skladov\u00E1n\u00ED vzork\u016F. Oproti tomu u n\u00E1kroj\u016F \u0161unek exponovan\u00FDch ve tm\u011B nedoch\u00E1zelo k v\u00FDznamn\u00FDm rozd\u00EDl\u016Fm."@cs . "Stabilita barvy n\u00E1kroje \u0161unek v z\u00E1vislosti na dob\u011B zale\u0163en\u00ED d\u00EDla." . "Colour stability of cooked hams as influenced by maturation time"@en . . . "RIV/60461373:22330/11:43892953!RIV12-MSM-22330___" . "3"^^ . . . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXVII. Semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin %22Ingrovy dny%22" . "Stabilita barvy n\u00E1kroje \u0161unek v z\u00E1vislosti na dob\u011B zale\u0163en\u00ED d\u00EDla."@cs . . "3"^^ . . "ham, maturation time, colour"@en . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . "231828" . "The colour stability of sliced ham is influenced by the maturation time, during which a complex reaction between heam and nitrites occurs, leading to the formation of nitroxymyoglobin. In order to increase the production capacity, the effect of reducing the maturation time compared to the standard maturation time was examined. For the verification of this option, the influence of maturation time on the stability of colour was studied. The slices of ham were exposed to light and to darkness to simulate different storage conditions. Colour samples have been evaluated by video image analysis (NIS- Elements AR 2.30 pm) and reflective spectrophotometry (Minolta CM2600d). Values redness a*were rapidly decreasing when samples were exposed to light. On the other hand, longer maturation time had a positive effect on the colour stability, so as the duration of storage. In the case of ham slices not exposed to light, no significant colour differences were observed."@en . . . . "Stabilita barvy n\u00E1kroje \u0161unky je ovlivn\u011Bna dobou zale\u017Een\u00ED d\u00EDla. V pr\u016Fb\u011Bhu zale\u017Een\u00ED d\u00EDla doch\u00E1z\u00ED ke komplexu reakc\u00ED mezi hemov\u00FDmi barvivy a dusitany za vzniku nitroxymyoglobinu, av\u0161ak kv\u016Fli zv\u00FD\u0161en\u00ED v\u00FDkonnosti v\u00FDroby byl zkoum\u00E1n vliv zkr\u00E1cen\u00ED doby zale\u017Een\u00ED d\u00EDla oproti standardn\u00EDmu postupu. Pro ov\u011B\u0159en\u00ED t\u00E9to mo\u017Enosti byl porovn\u00E1n vliv doby zale\u017Een\u00ED d\u00EDla na stabilitu barvy n\u00E1kroje \u0161unky exponovan\u00E9ho na sv\u011Btle a ve tm\u011B. Barva vzork\u016F byla hodnocena pomoc\u00ED anal\u00FDzy obrazu (program NIS-Elements AR 2.30) a reflexn\u00ED spektrofotometrie (Minolta CM2600d). V pr\u016Fb\u011Bhu expozice n\u00E1kroj\u016F na sv\u011Btle doch\u00E1zelo u v\u0161ech vzork\u016F k hlubok\u00E9mu poklesu sou\u0159adnice pro \u010Dervenou barvu a*. Del\u0161\u00ED doba zale\u017Een\u00ED d\u00EDla m\u011Bla pozitivn\u00ED vliv na stabilitu barvy. Podobn\u00FD vliv na barvu \u0161unek m\u011Bla i doba skladov\u00E1n\u00ED vzork\u016F. Oproti tomu u n\u00E1kroj\u016F \u0161unek exponovan\u00FDch ve tm\u011B nedoch\u00E1zelo k v\u00FDznamn\u00FDm rozd\u00EDl\u016Fm." . . "4"^^ . . "2011-03-03+01:00"^^ . "Stabilita barvy n\u00E1kroje \u0161unek v z\u00E1vislosti na dob\u011B zale\u0163en\u00ED d\u00EDla."@cs . . "O" .