. "Vyu\u017Eit\u00ED extraktu z modr\u00FDch hrozn\u016F p\u0159i v\u00FDrob\u011B trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . "C\u00EDlem pr\u00E1ce bylo zhodnotit vliv p\u0159\u00EDdavku extraktu z v\u00FDlisku z modr\u00FDch hrozn\u016F na kvalitu trvanliv\u00E9ho fermentovan\u00E9ho sal\u00E1mu Poli\u010Dan a trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho sal\u00E1mu Vyso\u010Dina. Masn\u00E9 v\u00FDrobky byly vyrobeny v technologick\u00E9 d\u00EDln\u011B \u00DAstavu hygieny a technologie masa Veterin\u00E1rn\u00ED a farmaceutick\u00E9 univerzity Brno, u v\u00FDrobk\u016F byla zji\u0161\u0165ov\u00E1na hodnota pH, aktivita vody, chemick\u00E9 slo\u017Een\u00ED (obsah su\u0161iny tuku, kolagenu, b\u00EDlkovin a obsah malondialdehydu - TBA), hodnocen\u00ED barvy (L* - sv\u011Btlost, a* - pod\u00EDl \u010Derven\u00E9 barvy, b* - pod\u00EDl \u017Elut\u00E9 barvy), bylo provedeno senzorick\u00E9 hodnocen\u00ED. P\u0159\u00EDdavek extraktu ani u jednoho druhu v\u00FDrobku neovlivnil slo\u017Een\u00ED ani d\u016Fle\u017Eit\u00E9 jakostn\u00ED parametry. U v\u00FDrobku Poli\u010Dan byly u vzork\u016F s extraktem zji\u0161t\u011Bny ni\u017E\u0161\u00ED hodnoty TBA v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a tyto vzorky byly tak\u00E9 l\u00E9pe senzoricky hodnoceny."@cs . . "Sal\u00E1kov\u00E1, Alena" . . "4"^^ . "Application of the grape extracts powder in dry sausages production"@en . . . . "RIV/62157124:16270/12:43871219!RIV13-MSM-16270___" . . "23" . . . . "The aim of this study was to evaluate the influence of addition of grape extracts powder on quality of dry fermented sausage Poli\u010Dan and dry non fermented sausage Vyso\u010Dina. Extract did not influence the composition or main quality parameters. Meat products were prepared in Departement of Meat Hygiene and Technology of University of Veterinary and Pharmaceutical Sciences Brno. Following parameters were measured: pH value, water activity, chemical composition (amount of dry matter, fat, collagen, protein, amount of malondialdehyde - TBARs scores), evaluation of colour (L* - lightness, a* -redness, b* - yellowness) and sensory evaluation. In samples of Poli\u010Dan enriched with the extract were found lower TBARs scores during ripening and better sensory evaluation."@en . . "4"^^ . "\u010Cech, Zden\u011Bk" . . "[6D2F515B814C]" . . . "16270" . . "Steinhauserov\u00E1, Iva" . "CZ - \u010Cesk\u00E1 republika" . "Z(MSM6215712402)" . "Application of the grape extracts powder in dry sausages production"@en . "Vyu\u017Eit\u00ED extraktu z modr\u00FDch hrozn\u016F p\u0159i v\u00FDrob\u011B trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F" . "RIV/62157124:16270/12:43871219" . . . . "1210-4086" . "Kamen\u00EDk, Josef" . "Maso" . "Vyu\u017Eit\u00ED extraktu z modr\u00FDch hrozn\u016F p\u0159i v\u00FDrob\u011B trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . "5"^^ . "179488" . "Pavl\u00EDk, Zden\u011Bk" . "dry fermented sausages; dry non fermented sausages; grape extract; colour; lipid oxidation"@en . . . "Vyu\u017Eit\u00ED extraktu z modr\u00FDch hrozn\u016F p\u0159i v\u00FDrob\u011B trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F" . "C\u00EDlem pr\u00E1ce bylo zhodnotit vliv p\u0159\u00EDdavku extraktu z v\u00FDlisku z modr\u00FDch hrozn\u016F na kvalitu trvanliv\u00E9ho fermentovan\u00E9ho sal\u00E1mu Poli\u010Dan a trvanliv\u00E9ho tepeln\u011B opracovan\u00E9ho sal\u00E1mu Vyso\u010Dina. Masn\u00E9 v\u00FDrobky byly vyrobeny v technologick\u00E9 d\u00EDln\u011B \u00DAstavu hygieny a technologie masa Veterin\u00E1rn\u00ED a farmaceutick\u00E9 univerzity Brno, u v\u00FDrobk\u016F byla zji\u0161\u0165ov\u00E1na hodnota pH, aktivita vody, chemick\u00E9 slo\u017Een\u00ED (obsah su\u0161iny tuku, kolagenu, b\u00EDlkovin a obsah malondialdehydu - TBA), hodnocen\u00ED barvy (L* - sv\u011Btlost, a* - pod\u00EDl \u010Derven\u00E9 barvy, b* - pod\u00EDl \u017Elut\u00E9 barvy), bylo provedeno senzorick\u00E9 hodnocen\u00ED. P\u0159\u00EDdavek extraktu ani u jednoho druhu v\u00FDrobku neovlivnil slo\u017Een\u00ED ani d\u016Fle\u017Eit\u00E9 jakostn\u00ED parametry. U v\u00FDrobku Poli\u010Dan byly u vzork\u016F s extraktem zji\u0161t\u011Bny ni\u017E\u0161\u00ED hodnoty TBA v pr\u016Fb\u011Bhu zr\u00E1n\u00ED a tyto vzorky byly tak\u00E9 l\u00E9pe senzoricky hodnoceny." . . "3" .