. "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . "[1108095BB618]" . "22330" . "Enzymov\u00E1 detekce zmrazov\u00E1n\u00ED ryb"@cs . . "6"^^ . "detection, citrate synthase, aconitase, freshness, thawing, fish"@en . "\u0160korpilov\u00E1, Tereza" . "Chlad\u00EDrensk\u00E9 skladov\u00E1n\u00ED, skladov\u00E1n\u00ED na led\u011B, stejn\u011B tak i zmrazen\u00ED a n\u00E1sledn\u00E9 rozmrazen\u00ED ryb ovliv\u0148uje aktivitu obou enzym\u016F. M\u011B\u0159en\u00ED aktivity citr\u00E1tsynt\u00E1zy se uk\u00E1zalo jako vhodn\u00E9 pro odli\u0161en\u00ED ryb zmrazen\u00FDch a rozmrazen\u00FDch od \u010Derstv\u00FDch, skladovan\u00FDch na led\u011B. Naopak pou\u0163it\u00ED akonit\u00E1zy se uk\u00E1zalo jako vhodn\u00E9 pro rozli\u0161en\u00ED chlad\u00EDrensk\u00E9ho skladov\u00E1n\u00ED od skladov\u00E1n\u00ED na ledu. Stanoven\u00ED aktivity mitochondri\u00E1ln\u00EDch enzym\u016F v exsud\u00E1tu z ryb se zd\u00E1 b\u00FDt perspektivn\u00ED metodou k detekci jejich zmrazen\u00ED a rozmrazen\u00ED, av\u0161ak z\u00EDskan\u00E9 v\u00FDsledky je t\u0159eba potvrdit dal\u0161\u00EDm v\u00FDzkumem v dan\u00E9 oblasti." . . "ENZYMATIC DETECTION OF FREEZING FISH"@en . "RIV/60461373:22330/12:43893023" . "\u0160imoniov\u00E1, Anna" . . . . . . . "Sborn\u00EDk XXXVIII. semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin %22Ingrovy dny%22" . . "Petrov\u00E1, Michaela" . "ENZYMATIC DETECTION OF FREEZING FISH"@en . . "I" . "Enzymov\u00E1 detekce zmrazov\u00E1n\u00ED ryb"@cs . "Rohl\u00EDk, Bo-Anne" . "2012-03-01+01:00"^^ . . "6"^^ . "Enzymov\u00E1 detekce zmrazov\u00E1n\u00ED ryb" . "6"^^ . . "Enzymov\u00E1 detekce zmrazov\u00E1n\u00ED ryb" . . . . "Chlad\u00EDrensk\u00E9 skladov\u00E1n\u00ED, skladov\u00E1n\u00ED na led\u011B, stejn\u011B tak i zmrazen\u00ED a n\u00E1sledn\u00E9 rozmrazen\u00ED ryb ovliv\u0148uje aktivitu obou enzym\u016F. M\u011B\u0159en\u00ED aktivity citr\u00E1tsynt\u00E1zy se uk\u00E1zalo jako vhodn\u00E9 pro odli\u0161en\u00ED ryb zmrazen\u00FDch a rozmrazen\u00FDch od \u010Derstv\u00FDch, skladovan\u00FDch na led\u011B. Naopak pou\u0163it\u00ED akonit\u00E1zy se uk\u00E1zalo jako vhodn\u00E9 pro rozli\u0161en\u00ED chlad\u00EDrensk\u00E9ho skladov\u00E1n\u00ED od skladov\u00E1n\u00ED na ledu. Stanoven\u00ED aktivity mitochondri\u00E1ln\u00EDch enzym\u016F v exsud\u00E1tu z ryb se zd\u00E1 b\u00FDt perspektivn\u00ED metodou k detekci jejich zmrazen\u00ED a rozmrazen\u00ED, av\u0161ak z\u00EDskan\u00E9 v\u00FDsledky je t\u0159eba potvrdit dal\u0161\u00EDm v\u00FDzkumem v dan\u00E9 oblasti."@cs . "978-80-7375-601-7" . "Fish sold on the market is usually considered to be fresh and could therefore be stored and sold only at temperatures between -1 \u00B0C and 2 \u00B0C. However, the demand for longer shelf-life and at the same time to keep the fresh fish at these temperatures for long storage periods is technically and economically very demanding. Therefore it is sometimes possible that %22fresh%22 fish offered on the market is in fact frozen and thawed. The detection of frozen/thawed fish seems to be necessary, especially to confirm the deception of the consumer. The aim of the study was to determine, whether it is possible to distinguish fresh fish from frozen/thawed fish by applying enzymatic methods. Commercial enzymatic kits were used for the detection of citrate synthase and aconitase activity (mitochondrial enzymes that are released from the organelles, which were destructed by frost). It was found that the activity of citrate synthase and aconitase increases, when the fish was stored at freezing temperature, even subsequent cycle freezing causes a rapid increase of the activity of both enzymes, due to a larger range of tissue damage. The activity of citratesythase and aconitase also grows along with storage time, even when the fish was only kept on ice."@en . . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . "RIV/60461373:22330/12:43893023!RIV13-MSM-22330___" . "Brno" . . "Brno" . "134578" . . . "Pipek, Petr" . . . .