"Meat cans without nitrites"@en . "\u0160korpilov\u00E1, Tereza" . "4"^^ . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . . "C\u00EDlem studie bylo ov\u011B\u0159it, zda je mo\u017En\u00E9 dusitan vynechat \u010Di nahradit pomoc\u00ED jin\u00FDch, zejm\u00E9na tzv. p\u0159\u00EDrodn\u00EDch aditiv a zhodnotit vliv na vlastnosti masov\u00FDch konzerv. Byly vyrobeny t\u0159i partie konzerv ?Vep\u0159ov\u00E9 maso ve vlastn\u00ED \u0161\u0165\u00E1v\u011B?: s dusitanovou solic\u00ED sm\u011Bs\u00ED, se sol\u00ED bez p\u0159\u00EDdavku dusitan\u016F a s p\u0159\u00EDdavkem prepar\u00E1tu na b\u00E1zi kombuchy. Po zpracov\u00E1n\u00ED a b\u011Bhem skladov\u00E1n\u00ED byl porovn\u00E1v\u00E1n vliv jednotliv\u00FDch receptur na barvu, obsah dusitan\u016F, oxidaci lipid\u016F a senzorick\u00E9 vlastnosti masov\u00E9 konzervy. V z\u00E1vislosti na typu p\u0159idan\u00E9 l\u00E1tky byly krom\u011B r\u016Fzn\u00E9ho obsahu dusitan\u016F zji\u0161t\u011Bny rozd\u00EDly zejm\u00E9na v barv\u011B a senzorick\u00E9 odchylky." . . "Masov\u00E9 konzervy bez dusitan\u016F"@cs . . "RIV/60461373:22330/13:43895218!RIV14-MZE-22330___" . . "5"^^ . "Praha" . "RIV/60461373:22330/13:43895218" . "Skalsk\u00FD Dv\u016Fr u Nov\u00E9ho M\u011Bsta na Morav\u011B" . "P(QI111B053)" . . . . "Masov\u00E9 konzervy bez dusitan\u016F"@cs . "\u0160\u00ED\u0161ov\u00E1, Veronika" . "Masov\u00E9 konzervy bez dusitan\u016F" . . "4"^^ . "The aim of the study was to verify if the sodium nitrite in meat cans can be omitted or replaced by another, natural additive and how this additive would influence the final quality of meat product. Three types of cans were made: pork in the sauce a) with sodium nitrite, b) with salt and c) with kombucha. The influence of different treatments on colour, nitrite content, lipid oxidation and sensory analysis was monitored. According to treatments, varying content of nitrites, colour differences and sensory deviations were observed."@en . "22330" . . . "Masov\u00E9 konzervy bez dusitan\u016F" . . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XLIII. Symposium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . . "\u0160imoniov\u00E1, Anna" . "[2C52E5AB6BF9]" . . . . "2013-05-27+02:00"^^ . "978-80-7080-866-5" . . "Meat cans without nitrites"@en . . "Rohl\u00EDk, Bo-Anne" . . . "Pipek, Petr" . "86455" . "C\u00EDlem studie bylo ov\u011B\u0159it, zda je mo\u017En\u00E9 dusitan vynechat \u010Di nahradit pomoc\u00ED jin\u00FDch, zejm\u00E9na tzv. p\u0159\u00EDrodn\u00EDch aditiv a zhodnotit vliv na vlastnosti masov\u00FDch konzerv. Byly vyrobeny t\u0159i partie konzerv ?Vep\u0159ov\u00E9 maso ve vlastn\u00ED \u0161\u0165\u00E1v\u011B?: s dusitanovou solic\u00ED sm\u011Bs\u00ED, se sol\u00ED bez p\u0159\u00EDdavku dusitan\u016F a s p\u0159\u00EDdavkem prepar\u00E1tu na b\u00E1zi kombuchy. Po zpracov\u00E1n\u00ED a b\u011Bhem skladov\u00E1n\u00ED byl porovn\u00E1v\u00E1n vliv jednotliv\u00FDch receptur na barvu, obsah dusitan\u016F, oxidaci lipid\u016F a senzorick\u00E9 vlastnosti masov\u00E9 konzervy. V z\u00E1vislosti na typu p\u0159idan\u00E9 l\u00E1tky byly krom\u011B r\u016Fzn\u00E9ho obsahu dusitan\u016F zji\u0161t\u011Bny rozd\u00EDly zejm\u00E9na v barv\u011B a senzorick\u00E9 odchylky."@cs . "nitrites, meat cans, kombucha"@en . .