Název: Oxidation during normal and vacuum packed storage of smoked carp
Autoři: ALIVUK, Edita
Typ dokumentu: Bakalářské práce
Rok: 2017
Jazyk: eng
Abstrakt: The purpose of this study was to investigate the effect of normal and vacuum package systems on the development of lipid-protein oxidation and firmness of common carp fillet through 3 weeks storage at +4°C. TBARS, carbonyls and firmness were measured in time 0 and 1 week for samples packed under normal package system and 0, 1, 2 and 3 weeks for samples stored under vacuumed packed system. Results showed significant difference between the fillets stored under different packing conditions. Lipid oxidation by respect to TBARS, indicate no significant difference in amount of TBARS in both package systems. However, protein oxidation showed significantly higher values of carbonyl content in normal packing compared to vacuum packing fillets. Firmness analysis results showed significant increase of the fillet firmness in nrmal packing after 1 week and decrease in the vacuum packing after 3 weeks storage. The results emphasized development of lipid and protein oxidation was more promoted in the carp fillets which were packed under normal storage.
Klíčová slova: firmness; lipid oxidation; normal package; protein oxidaton; smoked carp fillets; storage +4°C; vacuum package
Citace: ALIVUK, Edita. Oxidation during normal and vacuum packed storage of smoked carp. České Budějovice, 2017. bakalářská práce (Bc.). JIHOČESKÁ UNIVERZITA V ČESKÝCH BUDĚJOVICÍCH. Přírodovědecká fakulta

Instituce: Jihočeská univerzita v Českých Budějovicích (web)
Informace o dostupnosti dokumentu: Plný text je dostupný v digitálním repozitáři JČU.
Původní záznam: http://www.jcu.cz/vskp/30990

Trvalý odkaz NUŠL: http://www.nusl.cz/ntk/nusl-380957


Záznam je zařazen do těchto sbírek:
Školství > Veřejné vysoké školy > Jihočeská univerzita v Českých Budějovicích
Vysokoškolské kvalifikační práce > Bakalářské práce