. "P(FT-TA3/059)" . . "P\u00E1nek, Jan" . . "Pipek, Petr" . "Rohl\u00EDk, Bo-Anne" . . "22330" . "3"^^ . "31" . . . "The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami" . . "3"^^ . "71629" . "The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami" . "1212-1800" . "video image analysis, dried sausage, colour, oxidation, rosemary, lycopene, paprika"@en . "RIV/60461373:22330/13:43895205!RIV14-MPO-22330___" . "The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry)."@en . . "4" . "The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami"@en . "Czech Journal of Food Sciences" . . . . . . . "[FEFAA34DBCAD]" . . "CZ - \u010Cesk\u00E1 republika" . . "The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry)." . "RIV/60461373:22330/13:43895205" . . "6"^^ . . . "The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami"@en . . . .