"salmon; pH; L*; a*; b*; vacuum packaging; simply packaging"@en . . "4"^^ . . "RIV/62157124:16270/09:00002151!RIV10-MSM-16270___" . . . . "Vliv balen\u00ED na barevn\u00E9 parametry filet\u016F lososa (Salmo salar L.)"@cs . . "978-80-7148-060-0" . "Vliv balen\u00ED na barevn\u00E9 parametry filet\u016F lososa (Salmo salar L.)" . "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . . "The aim of this study was to evaluate the colour changes and changes in pH values that occur in the meat of salmon (Salmo salar L.) packaged simply and vacuum. Total examined 120 samples packaged under vacuum and 120 samples of packaged simply. Samples were stored at cold temperature 2 +/- 2 \u00B0C and laboratory analysis were conducted 1., 3., 5., 8., 10. and 12. day of storage. The colour was evaluated in the system CIELAB - L* lightness, a* redness, b* yellowness, pH was measured by pH-meter with needle electrode. The result showed that lightness increased during storage in both packaging, except 3. days. Parameter a* decreased during storage, but on the end of storage increased (more in vacuum package P < 0.01). The pH values did not differ between packaging, except last measurement, pH value of vacuum packaged salmon was statistically lower (P < 0.01). We founded correlation between lightness and pH value."@en . . "Sal\u00E1kov\u00E1, Alena" . . . "2"^^ . . . "C\u00EDlem pr\u00E1ce bylo sledovat barevn\u00E9 zm\u011Bny a zm\u011Bny hodnot pH, ke kter\u00FDm doch\u00E1z\u00ED ve svalovin\u011B lososa (Salmo salar L.) balen\u00E9ho prost\u011B a vakuov\u011B. Celkem bylo vy\u0161et\u0159eno 120 vakuov\u011B balen\u00FDch vzork\u016F a 120 vzork\u016F balen\u00FDch prost\u011B. Vzorky byly uchov\u00E1ny v chlad\u00EDc\u00EDm za\u0159\u00EDzen\u00ED p\u0159i 2 +/- 2 \u00B0C. Laboratorn\u00ED anal\u00FDzy byly provedeny 1., 3., 5., 8., 10. a 12. den skladov\u00E1n\u00ED. Barva byla m\u011B\u0159ena spektrofotometrem Konica Minolta, hodnota pH byla m\u011B\u0159ena vpichovou elektrodou pomoc\u00ED digit\u00E1ln\u00EDho pH-metru. Nam\u011B\u0159en\u00E9 hodnoty byly vyhodnoceny v syst\u00E9mu CELIAB - L* lightness, a* redness, b* yellowness. V\u00FDsledky uk\u00E1zaly vzestup sv\u011Btlosti u obou typ\u016F balen\u00ED s v\u00FDjimkou 3. dne skladov\u00E1n\u00ED. Parametr a* b\u011Bhem skladov\u00E1n\u00ED klesal, ale ke konci pokusu se zv\u00FD\u0161il (vy\u0161\u0161\u00ED hodnoty u vakuov\u00E9ho balen\u00ED (P < 0.01). Hodnota pH se u jednotliv\u00FDch balen\u00ED p\u0159\u00EDli\u0161 neli\u0161ila s v\u00FDjimkou posledn\u00EDho dne m\u011B\u0159en\u00ED, kdy hodnoty pH u vakuov\u011B balen\u00E9ho lososa byly signifikantn\u011B ni\u017E\u0161\u00ED (P < 0.01). Byla nalezena korelace mezi hodnotami L* a pH."@cs . "3"^^ . . "16270" . "Vliv balen\u00ED na barevn\u00E9 parametry filet\u016F lososa (Salmo salar L.)"@cs . "\u0158i\u010D\u00E1nkov\u00E1, Blanka" . "RIV/62157124:16270/09:00002151" . . "C\u00EDlem pr\u00E1ce bylo sledovat barevn\u00E9 zm\u011Bny a zm\u011Bny hodnot pH, ke kter\u00FDm doch\u00E1z\u00ED ve svalovin\u011B lososa (Salmo salar L.) balen\u00E9ho prost\u011B a vakuov\u011B. Celkem bylo vy\u0161et\u0159eno 120 vakuov\u011B balen\u00FDch vzork\u016F a 120 vzork\u016F balen\u00FDch prost\u011B. Vzorky byly uchov\u00E1ny v chlad\u00EDc\u00EDm za\u0159\u00EDzen\u00ED p\u0159i 2 +/- 2 \u00B0C. Laboratorn\u00ED anal\u00FDzy byly provedeny 1., 3., 5., 8., 10. a 12. den skladov\u00E1n\u00ED. Barva byla m\u011B\u0159ena spektrofotometrem Konica Minolta, hodnota pH byla m\u011B\u0159ena vpichovou elektrodou pomoc\u00ED digit\u00E1ln\u00EDho pH-metru. Nam\u011B\u0159en\u00E9 hodnoty byly vyhodnoceny v syst\u00E9mu CELIAB - L* lightness, a* redness, b* yellowness. V\u00FDsledky uk\u00E1zaly vzestup sv\u011Btlosti u obou typ\u016F balen\u00ED s v\u00FDjimkou 3. dne skladov\u00E1n\u00ED. Parametr a* b\u011Bhem skladov\u00E1n\u00ED klesal, ale ke konci pokusu se zv\u00FD\u0161il (vy\u0161\u0161\u00ED hodnoty u vakuov\u00E9ho balen\u00ED (P < 0.01). Hodnota pH se u jednotliv\u00FDch balen\u00ED p\u0159\u00EDli\u0161 neli\u0161ila s v\u00FDjimkou posledn\u00EDho dne m\u011B\u0159en\u00ED, kdy hodnoty pH u vakuov\u011B balen\u00E9ho lososa byly signifikantn\u011B ni\u017E\u0161\u00ED (P < 0.01). Byla nalezena korelace mezi hodnotami L* a pH." . . "Influence of packaging on colour parameters of salmon (Salmo salar L.) fillets"@en . . . "zborn\u00EDk predn\u00E1\u0161ok a posterov Hygiena Alimentorum XXX." . "\u0160trbsk\u00E9 pleso" . . "2009-05-15+02:00"^^ . "[8DF06D01AB4C]" . . "Ko\u0161ice" . . "Influence of packaging on colour parameters of salmon (Salmo salar L.) fillets"@en . "Buchtov\u00E1, Hana" . "349159" . . "Z(MSM6215712402)" . "Vliv balen\u00ED na barevn\u00E9 parametry filet\u016F lososa (Salmo salar L.)" .