Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci
| dc.contributor.author | Przybylska, Sylwia | |
| dc.contributor.author | Iwański, Robert | |
| dc.contributor.author | Tokarczyk, Grzegorz | |
| dc.contributor.organization | Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie | pl_PL |
| dc.contributor.organization | Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie | pl_PL |
| dc.contributor.organization | Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie | pl_PL |
| dc.date.accessioned | 2022-03-24T09:49:19Z | |
| dc.date.available | 2022-03-24T09:49:19Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | The influence of Vita Longa’ carrot addition on mechanically deboned roach (Rutilus rutilus) meat (MOM) on its colour changes was analyzed. The results (statistically p = 0.05 verified) showed significant influence of carrot addition on increase of L*, a* and b* colour parameters in tested concentrations. The best results in salmon colour direction coloring efficiency was observed in 40% carrot addition to row roach meat and 30% carrot addition to defrost roach meat. In the roach MOM after thermal processing acceptability of colouring increased with carrot concentration (range 40%–50% of carrot addition was optimal). The improvement of sensory parameters was observed after thermal processing of roach MOM generally. | en |
| dc.identifier.citation | Przybylska S., Iwański R., Tokarczyk G. (2009). Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 272 (11), 43–54. https://hdl.handle.net/20.500.12539/1186 | pl_PL |
| dc.identifier.eissn | 2300-5378 | |
| dc.identifier.issn | 2081-1284 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12539/1186 | |
| dc.language.iso | pl | pl_PL |
| dc.page.number | 43–54 | |
| dc.publisher | Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie | pl_PL |
| dc.relation.ispartofseries | Agricultura, Alimentaria, Piscaria et Zootechnica; | |
| dc.rights | Uznanie autorstwa-Użycie niekomercyjne 3.0 Polska | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/3.0/pl/ | * |
| dc.subject | barwa | pl_PL |
| dc.subject | marchew | pl_PL |
| dc.subject | mechanicznie odkostnione mięso (MOM) | pl_PL |
| dc.subject | płoć | pl_PL |
| dc.subject | carrot | en |
| dc.subject | colour | en |
| dc.subject | mechanically deboned meat (MOM) | en |
| dc.subject | roach | en |
| dc.subject.other | Dyscyplina::Nauki rolnicze | pl_PL |
| dc.title | Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci | pl_PL |
| dc.title.alternative | The influence of the carrot addition on the colour of roach minced meat | en |
| dc.type | Article | en |