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Možnosti ovlivnění textury masa kapra obecného (Cyprinus carpio) / Possibilities affection the texture of meat common carp (Cyprinus carpio)

Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using the methods of texture profile analysis (TPA) in the general carp fillets (Cyprinus carpio). Were measured basic textural properties such as hardness, chewiness, springiness and cohesiveness. Course of change of these textural characteristics were monitored during the freezing and marinating. In both cases, the differences statistically substantiating some textural properties.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:51346
Date January 2009
CreatorsSUCHÁNEK, David
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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