"3"^^ . . . "Changes of colour and pH-value in fish musculature after ionizing raddiation exposure." . . "DE - Spolkov\u00E1 republika N\u011Bmecko" . . "Changes of colour and pH-value in fish musculature after ionizing raddiation exposure."@en . "RIV/62157124:16270/05:00000069" . "220" . . . "Rainbow trout; Oncorhynchus mykiss; fish flesh pH value; fish flesh colour; ionizing radiation; gamma-rays; food safety"@en . . . . "Changes of colour and pH-value in fish musculature after ionizing raddiation exposure."@en . "Irradiation of meat causes sensory changes as do other technological methods. The most significant sensory and quality indicator of meat is colour. Therefore, the effect of irradiated pieces of fish was studied in relation to colour changes. Colour was measured at the musculature of Oncorhynchus mykiss. The parameters of colour - L*, a*, b* were determined with the portable Superchroma S-Spex (Braive) spectrophotometer in the CIELAB system before irradiation (3 hours post mortem) and after irradiation (60Co source, a dose of 3 kGy and a dose rate of 3.33 kG.hr-1) (5 hours post mortem). The change of parameter L* was identical for both irradiated and not-irradiated samples. This change may be caused by maturation of fish flesh. Parameter a* was identical and parameter b* decreased. This effect differs from that of irradiated pork.A decrease of the pH values was identical for both irradiated and non-irradiated samples. This change may be caused by maturation of fish flesh." . "European Food Research and Technology" . . "16270" . . . . "ZM\u011ANY BARVY A pH RYB\u00CD SVALOVINY PO O\u0160ET\u0158EN\u00CD IONIZUJ\u00CDC\u00CDM Z\u00C1\u0158EN\u00CDM"@cs . "309-311" . "Grolichov\u00E1, Magdal\u00E9na" . . . "Oza\u0159ov\u00E1n\u00ED ryb\u00EDho masa vede ke zm\u011Bn\u00E1m jeho barvy. Pomoc\u00ED spectrophotometeru Superchroma S-Spex (Braive) v syst\u00E9mu CIELAB byla stanovena barva p\u0159ed oz\u00E1\u0159en\u00EDm (3 h post mortem) a n\u00E1sledn\u011B po oz\u00E1\u0159en\u00ED (60Co , d\u00E1vka 3 kGy p\u0159i d\u00E1vkov\u00E9m p\u0159\u00EDkonu 3.33 kG.h-1) (5 h post mortem). Bylo prok\u00E1z\u00E1no sn\u00ED\u017Een\u00ED parametr\u016F a* i b* barvy masa pstruha duhov\u00E9ho Oncorhynchus mykiss po oz\u00E1\u0159en\u00ED, p\u0159i\u010Dem\u017E pH se sn\u00ED\u017Eilo shodn\u011B u pokusn\u00E9 i kontroln\u00ED skupiny"@cs . . "1" . "Dvo\u0159\u00E1k, Petr" . "1"^^ . "Z(MSM 162700004), Z(MSM6215712402)" . "514926" . "[F5EE592B0404]" . "Kratochv\u00EDl, Bohdan" . . "RIV/62157124:16270/05:00000069!RIV06-MSM-16270___" . "Changes of colour and pH-value in fish musculature after ionizing raddiation exposure." . . "ZM\u011ANY BARVY A pH RYB\u00CD SVALOVINY PO O\u0160ET\u0158EN\u00CD IONIZUJ\u00CDC\u00CDM Z\u00C1\u0158EN\u00CDM"@cs . "Irradiation of meat causes sensory changes as do other technological methods. The most significant sensory and quality indicator of meat is colour. Therefore, the effect of irradiated pieces of fish was studied in relation to colour changes. Colour was measured at the musculature of Oncorhynchus mykiss. The parameters of colour - L*, a*, b* were determined with the portable Superchroma S-Spex (Braive) spectrophotometer in the CIELAB system before irradiation (3 hours post mortem) and after irradiation (60Co source, a dose of 3 kGy and a dose rate of 3.33 kG.hr-1) (5 hours post mortem). The change of parameter L* was identical for both irradiated and not-irradiated samples. This change may be caused by maturation of fish flesh. Parameter a* was identical and parameter b* decreased. This effect differs from that of irradiated pork.A decrease of the pH values was identical for both irradiated and non-irradiated samples. This change may be caused by maturation of fish flesh."@en . "3"^^ . . "1438-2377" . .