"Na\u0161e pr\u00E1ce byla zam\u011B\u0159ena na zm\u011Bny vybran\u00FDch senzorick\u00FDch, chemick\u00FDch a instrument\u00E1ln\u00EDch parametr\u016F u sal\u00E1mu Vyso\u010Dina ve dvou r\u016Fzn\u00FDch skladovac\u00EDch re\u017Eimech. Vzorky byly uchov\u00E1v\u00E1ny v chlad\u00EDrn\u011B p\u0159i teplot\u011B 3 +/- 1 \u00B0C a relativn\u00ED vlhkosti 61 +/- 3 %, v podm\u00EDnk\u00E1ch pokojov\u00E9 teploty p\u0159i teplot\u011B 20 +/- 1 \u00B0C a relativn\u00ED vlhkosti 39 +/- 8 %. U v\u0161ech vzork\u016F byla provedena senzorick\u00E1 anal\u00FDza p\u0159i pou\u017Eit\u00ED nestrukturovan\u00E9 grafick\u00E9 stupnice o d\u00E9lce 10 cm s ohrani\u010Den\u00EDm a popisem na obou konc\u00EDch. D\u00E1le bylo provedeno instrument\u00E1ln\u00ED m\u011B\u0159en\u00ED textury a barvy a chemick\u00FD rozbor v\u00FDrobk\u016F. Bylo zji\u0161t\u011Bno, \u017Ee se b\u011Bhem skladov\u00E1n\u00ED m\u011Bn\u00ED senzorick\u00FD profil v\u00FDrobk\u016F. Tyto zm\u011Bny byly v\u00FDrazn\u011Bj\u0161\u00ED u vzork\u016F skladovan\u00FDch p\u0159i pokojov\u00E9 teplot\u011B. Nejv\u00EDce se b\u011Bhem skladov\u00E1n\u00ED m\u011Bnily instrument\u00E1ln\u011B m\u011B\u0159en\u00E9 parametry textury (tvrdost, st\u0159i\u017En\u00ED s\u00EDla) a chemick\u00E9 parametry (aw, obsah su\u0161iny, popela a tuku). Ze senzorick\u00E9ho hlediska, kter\u00E9 je pro b\u011B\u017En\u00E9ho konzumenta rozhoduj\u00EDc\u00ED, je pro skladov\u00E1n\u00ED sal\u00E1mu Vyso\u010Dina vhodn\u011Bj\u0161\u00ED teplota chlad\u00EDrensk\u00E1."@cs . "978-80-7375-281-1" . . "Vyso\u010Dina - zm\u011Bny v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED" . . "Vysocina - change during storage"@en . "RIV/62157124:16270/09:00002205!RIV10-MSM-16270___" . "sensory profile; meat product; colour; texture; chemical parameters"@en . "Na\u0161e pr\u00E1ce byla zam\u011B\u0159ena na zm\u011Bny vybran\u00FDch senzorick\u00FDch, chemick\u00FDch a instrument\u00E1ln\u00EDch parametr\u016F u sal\u00E1mu Vyso\u010Dina ve dvou r\u016Fzn\u00FDch skladovac\u00EDch re\u017Eimech. Vzorky byly uchov\u00E1v\u00E1ny v chlad\u00EDrn\u011B p\u0159i teplot\u011B 3 +/- 1 \u00B0C a relativn\u00ED vlhkosti 61 +/- 3 %, v podm\u00EDnk\u00E1ch pokojov\u00E9 teploty p\u0159i teplot\u011B 20 +/- 1 \u00B0C a relativn\u00ED vlhkosti 39 +/- 8 %. U v\u0161ech vzork\u016F byla provedena senzorick\u00E1 anal\u00FDza p\u0159i pou\u017Eit\u00ED nestrukturovan\u00E9 grafick\u00E9 stupnice o d\u00E9lce 10 cm s ohrani\u010Den\u00EDm a popisem na obou konc\u00EDch. D\u00E1le bylo provedeno instrument\u00E1ln\u00ED m\u011B\u0159en\u00ED textury a barvy a chemick\u00FD rozbor v\u00FDrobk\u016F. Bylo zji\u0161t\u011Bno, \u017Ee se b\u011Bhem skladov\u00E1n\u00ED m\u011Bn\u00ED senzorick\u00FD profil v\u00FDrobk\u016F. Tyto zm\u011Bny byly v\u00FDrazn\u011Bj\u0161\u00ED u vzork\u016F skladovan\u00FDch p\u0159i pokojov\u00E9 teplot\u011B. Nejv\u00EDce se b\u011Bhem skladov\u00E1n\u00ED m\u011Bnily instrument\u00E1ln\u011B m\u011B\u0159en\u00E9 parametry textury (tvrdost, st\u0159i\u017En\u00ED s\u00EDla) a chemick\u00E9 parametry (aw, obsah su\u0161iny, popela a tuku). Ze senzorick\u00E9ho hlediska, kter\u00E9 je pro b\u011B\u017En\u00E9ho konzumenta rozhoduj\u00EDc\u00ED, je pro skladov\u00E1n\u00ED sal\u00E1mu Vyso\u010Dina vhodn\u011Bj\u0161\u00ED teplota chlad\u00EDrensk\u00E1." . . "Sal\u00E1kov\u00E1, Alena" . "Steinhauserov\u00E1, Iva" . . "sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F z XXXV. semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin" . "Vyso\u010Dina - zm\u011Bny v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED"@cs . "Vyso\u010Dina - zm\u011Bny v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED" . "Z(MSM6215712402)" . . "Gallas, Leo" . . "RIV/62157124:16270/09:00002205" . . . . . . . . "Vyso\u010Dina - zm\u011Bny v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED"@cs . "Brno" . "Vysocina - change during storage"@en . "V\u00E1lkov\u00E1, Veronika" . "Brno" . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "The aim of the study was focused on the changes of selected sensory, chemical and instrumental parameters of sausage Vysocina in two different storage systems. Samples were kept in the cold store at 3 +/- 1 \u00B0C and a relative humidity of 61 +/- 3 %; and in conditions of room temperature at 20 +/- 1 \u00B0C and a relative humidity of 39 +/- 8 %. For all the samples was conducted sensory analysis using unstructured bonded graphic scale of the length of 10 cm with a description at both ends. It was also made instrumental measurement of texture and colour and chemical analysis of products. It was found that the sensory profile of products change during storage. These changes were more pronounced in samples stored at room temperature. Most changes are in instrumentally measured parameters of texture during storage (hardness, shear force) and chemical parameters (aw, dry matter, ash and fat). From sensory point of view, which is crucial for the consumer, it is appropriate cold storage for sausage Vysocina."@en . "350531" . . . . "5"^^ . . "4"^^ . . "[0CA1A122505E]" . . "4"^^ . . . "16270" . "2009-03-05+01:00"^^ .