"Tremlov\u00E1, Bohuslava" . "Vegetable proteins used in meat production influence the product quality and stability in storage. Commonly used soy flour, soy isolate and concentrate influence both technological properties (hydration, emulsification, fat absorption, texture improvement) and product microstructure. On model samples of heat-treated products produced by standard production technology we have - with the help of picture analysis - observed the number and average size of fat globules and their representation in particular layers of the sample. Particular products have differed in the addition of soy protein (69% of concentrate, 72% concentrate and 90% isolate), which has varied in sugar component-pure protein ratio. Dying with hematoxylin-eosin, Lugol-Calleja, PAS-Calleja and Calleja was used in the determination. Altough macroscopic differences weren\u00B4t apparent, microscopic survey has proven the influence of soy protein usage accordingly with potato starch on junction coherence, fat globules number and size, as well as"@en . . "3"^^ . "Ko\u0161ice" . . "4"^^ . "Luk\u00E1\u0161kov\u00E1, Zuzana" . "Vliv p\u0159\u00EDdavk\u016F r\u016Fzn\u00FDch typ\u016F sojov\u00FDch b\u00EDlkovin na mikrostrukturu masn\u00FDch v\u00FDrobk\u016F"@cs . . . "Zborn\u00EDk predn\u00E1\u0161ok a posterov Hygiena Alimentorum XXIX." . "403752" . . "Randulov\u00E1, Zde\u0148ka" . "978-80-7148-059-4" . . "RIV/62157124:16270/08:00001665!RIV09-MSM-16270___" . "Rastlinn\u00E9 prote\u00EDny pou\u017E\u00EDvan\u00E9 v m\u00E4sovej v\u00FDrobe ovplyv\u0148uj\u00FA kvalitu a trvanlivos\u0165 v\u00FDrobku. \u010Casto je pou\u017E\u00EDvan\u00E1 s\u00F3jov\u00E1 m\u00FAka, s\u00F3jov\u00FD izol\u00E1t i koncentr\u00E1t, ktor\u00E9 ovplyv\u0148uj\u00FA jak technologick\u00E9 vlastnosti (hydrat\u00E1cia, eumulg\u00E1cia, absorbcia tuku, zlep\u0161enie text\u00FAry), tak mikro\u0161trukt\u00FAru v\u00FDrobku. Na modelov\u00FDch vzork\u00E1ch tepelne opracovan\u00FDch v\u00FDrobkov vyroben\u00FDch pod\u013Ea \u0161tandardn\u00E9ho v\u00FDrobn\u00E9ho postupu sme sledovali pomocou obrazovej anal\u00FDzy po\u010Det a priemern\u00FA ve\u013Ekos\u0165 tukov\u00FDch guli\u010Diek a ich zast\u00FApenie v jednotliv\u00FDch vrstv\u00E1ch vzorky. Jednotliv\u00E9 v\u00FDrobky sa l\u00ED\u0161ili pr\u00EDdavkom s\u00F3jov\u00E9ho prote\u00EDnu (69% koncentr\u00E1t, 72% koncentr\u00E1t, a 90% izol\u00E1t), ktor\u00E9 sa l\u00ED\u0161ili podielom sacharidovej zlo\u017Eky a \u010Distej bielkoviny. Pri vy\u0161etrovan\u00ED boli pou\u017Eit\u00E9 farbenia hematoxylin - eozin, Lugol - Calleja, PAS - Calleja a Calleja. Napriek tomu \u017Ee makroskopick\u00E9 rozdiely neboli rozpoznate\u013En\u00E9, mikroskopick\u00E9 vy\u0161etrenie preuk\u00E1zalo vplyv pou\u017Eitia s\u00F3jovej bielkoviny spolo\u010Dne s zemiakov\u00FDm \u0161krobom na s\u00FAdr\u017Enos\u0165 spojky, mno\u017Estvo a ve\u013Ekos\u0165 tukov\u00FDch guli\u010Diek, rovnako" . "5"^^ . "soya protein; fat globe; image analysis"@en . . . "Vplyv pr\u00EDdavku r\u00F4znych typov s\u00F3jovej bielkoviny na mikro\u0161trukt\u00FAru m\u00E4sov\u00FDch v\u00FDrobkov" . "Vplyv pr\u00EDdavku r\u00F4znych typov s\u00F3jovej bielkoviny na mikro\u0161trukt\u00FAru m\u00E4sov\u00FDch v\u00FDrobkov" . "16270" . "Z(MSM6215712402)" . . . . . . "Zvonkov\u00E1, Jana" . "[52DDDFA45E02]" . . "The influence of addition of various types of soya protein on microstructure of meat products"@en . "The influence of addition of various types of soya protein on microstructure of meat products"@en . "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . . . "Pospiech, Matej" . . "RIV/62157124:16270/08:00001665" . "Vliv p\u0159\u00EDdavk\u016F r\u016Fzn\u00FDch typ\u016F sojov\u00FDch b\u00EDlkovin na mikrostrukturu masn\u00FDch v\u00FDrobk\u016F"@cs . "Rostlinn\u00E9 proteiny pou\u017E\u00EDvan\u00E9 v masn\u00E9 v\u00FDrob\u011B ovliv\u0148uj\u00ED kvalitu a trvanlivost v\u00FDrobku. \u010Casto je po\u017E\u00EDv\u00E1na sojov\u00E1 mouka, sojov\u00FD izol\u00E1t i koncentr\u00E1t, kter\u00E9 ovliv\u0148uj\u00ED jak technologick\u00E9 vlastnosti (hydratace, emulgace, absorbce tuku, zlep\u0161en\u00ED textury), tak mikrostrukturu v\u00FDrobku. Na modelov\u00FDch vzorc\u00EDch tepeln\u011B opracovan\u00FDch v\u00FDrobk\u016F vyroben\u00FDch podle standartn\u00EDho v\u00FDrobn\u00EDho postupu jsme sledovali pomoc\u00ED obrazov\u00E9 anal\u00FDzy po\u010Det a pr\u016Fm\u011Brnou velikost tukov\u00FDch kuli\u010Dek a jejich zastoupen\u00ED v jednotliv\u00FDch vrstv\u00E1ch vzorku. Jednotliv\u00E9 v\u00FDrobky se li\u0161ili p\u0159\u00EDdavkem sojov\u00E9ho proteinu (69% koncentr\u00E1t, 72% koncentr\u00E1t a 90% izol\u00E1t), kter\u00FD se li\u0161il pod\u00EDlem sacharidov\u00E9 slo\u017Eky a \u010Dist\u00E9 b\u00EDlkoviny. P\u0159i vy\u0161et\u0159ov\u00E1n\u00ED byla pou\u017Eita barven\u00ED hematoxylin-eosinem, Lugol-Callejou, PAS-Callejou a Callejou. P\u0159esto\u017Ee makroskopick\u00E9 rozd\u00EDly nebyly patrn\u00E9, mikroskopick\u00E9 vy\u0161et\u0159en\u00ED prok\u00E1zalo vliv pou\u017Eit\u00ED sojov\u00E9 b\u00EDlkoviny spole\u010Dn\u011B s bramborov\u00FDm \u0161krobem na soudr\u017Enost spojky, mno\u017Estv\u00ED a velikost tukov\u00FDch kuli\u010Dek, stejn\u011B jako vliv pou\u017Eit\u00E9ho typu sojov\u00E9ho p"@cs .