. "aconitase, freezing, chicken meat"@en . . "Odli\u0161en\u00ED \u010Derstv\u00E9ho ku\u0159ec\u00EDho masa od rozmra\u017Een\u00E9ho pomoc\u00ED akonit\u00E1zy" . "4"^^ . "Krystalky ledu, kter\u00E9 vznikaj\u00ED v pr\u016Fb\u011Bhu zmra\u017Een\u00ED masa, po\u0161kozuj\u00ED bun\u011B\u010Dn\u00E9 membr\u00E1ny a bun\u011B\u010Dn\u00E9 organely, kter\u00E9 v d\u016Fsledku toho uvol\u0148uj\u00ED mitochondri\u00E1ln\u00ED enzymy do sarkoplasmy. P\u0159\u00EDtomnost t\u011Bchto enzym\u016F v sarkoplasm\u011B masa tak m\u016F\u017Ee indikovat p\u0159edch\u00E1zej\u00EDc\u00ED zmra\u017Een\u00ED. Na z\u00E1klad\u011B t\u00E9to hypot\u00E9zy byla proto vyvinuta metoda na rozli\u0161en\u00ED \u010Derstv\u00E9ho masa od zmra\u017Een\u00E9ho/rozmra\u017Een\u00E9ho. Dal\u0161\u00EDm c\u00EDlem studie bylo porovnat aktivitu mitochondri\u00E1ln\u00EDho enzymu akonit\u00E1zy u ku\u0159ec\u00EDch prsou a stehen skladovan\u00FDch p\u0159i r\u016Fzn\u00FDch podm\u00EDnk\u00E1ch. Navzdory teorii byl enzym nalezen i v exsud\u00E1tu masa \u010Derstv\u00E9ho, nicm\u00E9n\u011B ve srovn\u00E1n\u00ED s hodnotou aktivity akonit\u00E1zy u masa rozmra\u017Een\u00E9ho byly rozd\u00EDly v\u00FDznamn\u00E9; aktivita akonit\u00E1zy je u rozmra\u017Een\u00E9ho masa v\u00FDrazn\u011B vy\u0161\u0161\u00ED. Nav\u00EDc bylo zji\u0161t\u011Bno, \u017Ee aktivita enzymu se li\u0161\u00ED i v z\u00E1vislosti na m\u011B\u0159en\u00E9 \u010D\u00E1sti ku\u0159ec\u00EDho JUT." . "RIV/60461373:22330/13:43895219!RIV14-MZE-22330___" . . "Skalsk\u00FD Dv\u016Fr u Nov\u00E9ho M\u011Bsta na Morav\u011B" . "Praha" . "93329" . "Krystalky ledu, kter\u00E9 vznikaj\u00ED v pr\u016Fb\u011Bhu zmra\u017Een\u00ED masa, po\u0161kozuj\u00ED bun\u011B\u010Dn\u00E9 membr\u00E1ny a bun\u011B\u010Dn\u00E9 organely, kter\u00E9 v d\u016Fsledku toho uvol\u0148uj\u00ED mitochondri\u00E1ln\u00ED enzymy do sarkoplasmy. P\u0159\u00EDtomnost t\u011Bchto enzym\u016F v sarkoplasm\u011B masa tak m\u016F\u017Ee indikovat p\u0159edch\u00E1zej\u00EDc\u00ED zmra\u017Een\u00ED. Na z\u00E1klad\u011B t\u00E9to hypot\u00E9zy byla proto vyvinuta metoda na rozli\u0161en\u00ED \u010Derstv\u00E9ho masa od zmra\u017Een\u00E9ho/rozmra\u017Een\u00E9ho. Dal\u0161\u00EDm c\u00EDlem studie bylo porovnat aktivitu mitochondri\u00E1ln\u00EDho enzymu akonit\u00E1zy u ku\u0159ec\u00EDch prsou a stehen skladovan\u00FDch p\u0159i r\u016Fzn\u00FDch podm\u00EDnk\u00E1ch. Navzdory teorii byl enzym nalezen i v exsud\u00E1tu masa \u010Derstv\u00E9ho, nicm\u00E9n\u011B ve srovn\u00E1n\u00ED s hodnotou aktivity akonit\u00E1zy u masa rozmra\u017Een\u00E9ho byly rozd\u00EDly v\u00FDznamn\u00E9; aktivita akonit\u00E1zy je u rozmra\u017Een\u00E9ho masa v\u00FDrazn\u011B vy\u0161\u0161\u00ED. Nav\u00EDc bylo zji\u0161t\u011Bno, \u017Ee aktivita enzymu se li\u0161\u00ED i v z\u00E1vislosti na m\u011B\u0159en\u00E9 \u010D\u00E1sti ku\u0159ec\u00EDho JUT."@cs . . . "Odli\u0161en\u00ED \u010Derstv\u00E9ho ku\u0159ec\u00EDho masa od rozmra\u017Een\u00E9ho pomoc\u00ED akonit\u00E1zy"@cs . . "Odli\u0161en\u00ED \u010Derstv\u00E9ho ku\u0159ec\u00EDho masa od rozmra\u017Een\u00E9ho pomoc\u00ED akonit\u00E1zy" . . "Ice crystals that are formed during freezing of meat disrupt cell membranes and organelles, which lead to the release of mitochondrial enzymes into sarcoplasm. The occurrence of these enzymes in meat sarcoplasm may therefore indicate previous freezing. Based on this hypothesis, a method for distinguishing fresh and frozen/thawed meat was developed. Despite this theory, enzyme activity was also found in the exudate from fresh meat, although in much lower concentrations than in the exudate from thawed meat. Another aim of the study was to compare the aconitase activity in chicken breasts and thighs stored under different conditions. Results showed different values of the aconitase activity according to the given part of chicken carcass."@en . "Pipek, Petr" . . . . . "4"^^ . "Odli\u0161en\u00ED \u010Derstv\u00E9ho ku\u0159ec\u00EDho masa od rozmra\u017Een\u00E9ho pomoc\u00ED akonit\u00E1zy"@cs . "RIV/60461373:22330/13:43895219" . . "[E4D2FF74105B]" . . "Differentiation between fresh and thawed chicken meat by the use of aconitase"@en . "22330" . "\u0160imoniov\u00E1, Anna" . "2013-05-27+02:00"^^ . . "978-80-7080-866-5" . "4"^^ . . . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . . . "Rohl\u00EDk, Bo-Anne" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XLIII. Symposium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . . "\u0160korpilov\u00E1, Tereza" . "Differentiation between fresh and thawed chicken meat by the use of aconitase"@en . "P(QI111B053)" . .