| dc.contributor.author | Matějková, Kateřina | |
| dc.date.accessioned | 2021-11-30T11:26:19Z | |
| dc.date.available | 2021-11-30T11:26:19Z | |
| dc.date.issued | 2014 | |
| dc.date.submitted | 2013-11-15 | |
| dc.identifier.uri | https://dspace.jcu.cz/handle/123456789/13009 | |
| dc.description.abstract | Disertační prace se zabýva užitím a účinností některých méně běžných způsobů
konzervace rybiho masa. V souvislosti s netradičnimi konzervačnimi metodami je sledovana
tvorba biogennich aminů v mase. Tyto latky mohou sloužit jako indikatory rozkladu bilkovin.
Kvalita rybiho masa byla posuzovana v souvislosti s nar.stajicim obsahem vybranych
biogennich amin. (putrescinu, kadaverinu, spermidinu, sperminu, 2-fenylethylaminu,
histaminu, tyraminu a tryptaminu). Pro stanoveni biogennich amin. byla pou.ita metoda
ultrau.inne kapalinove chromatografie (UPLC). Osm biogennich amin. bylo derivatizovano
dansylchloridem p.ed jejich rozd.lenim pomoci metody UPLC.
Rybi maso bylo vakuově zabaleno. Po účinku vybrane konzervačni techniky byly vzorky
uchovavany po n.kolik tydn. v termostatu p.i zvolene skladovaci teplot.. Ke konzervaci
rybiho masa bylo u.ito jednak ?Ŕ-za.eni, dale pak vysoky hydrostaticky tlak. Sou.asn. byly
p.ipraveny kontrolni vzorky, ktere nebyly vystaveny u.inku ?Ŕ-za.eni a vysokemu tlaku.
U v.ech vzork. byly sledovany organolepticke vlastnosti (v.n./zapach, vhled a tvar).
Konzervace u.inkem ?Ŕ-za.eni byla aplikovana na rybi maso kapra obecneho
(Cyprinus carpio) a pstruha duhoveho (Oncorhynchus mykiss). Oba druhy sladkovodnich ryb
jsou hospoda.sky vyznamne. Jsou nej.ast.ji konzumovanymi druhy v .R. Z hlediska vyživy
člověka je rybi maso považovano za zdrave a dietni, to v.ak plati pouze v p.ipad. sou.asne
čerstvosti.
Ke zjištěni vhodne davky ?Ŕ-za.eni byla u kapra obecneho vytvo.ena zku.ebni serie vzork..
V prvnim experimentu byla vystavena nejvy..i p.ipustne davce za.eni pro rybi maso 3 kGy.
V dal.ich experimentech byla davka za.eni sni.ena na zaklad. zku.enosti z uvodniho pokusu.
U pstruha duhoveho byly pou.ity davky 0,25; 0,5; 0,75; 1,0 a 2,0 kGy. Hodnoty ?Ŕ-za.eni
0,75 kGy a vy..i (1,0; 2,0 a 3,0 kGy) prodlou.ily udr.nost rybiho masa, ktere v t.chto
p.ipadech bylo skladovatelne a. t.i m.sice (98 dn.). Prodlou.eni skladovatelnosti masa
na 98 dn. je p.i 3,5 ??C z technickeho hlediska nadbyte.ne. V opakovanem experimentu
s kap.im masem byly proto podrobn.ji zkou.eny ni..i davky za.eni 0,25; 0,5 a 0,75 kGy.
Ni..i davky ?Ŕ-za.eni jsou u obou druh. ryb pova.ovany za p.ijateln.j.i a sou.asn. dostate.n.
u.inne pro oddaleni za.inajicich rozkladnych procesů
Vysoky hydrostaticky tlak byl aplikovan na maso kapra obecneho (Cyprinus carpio),
pstruha duhoveho (Oncorhynchus mykiss) a .tiky obecne (Esox lucius). .tika obecna je
dal.im velmi oblibenym druhem sladkovodni ryby. Maso .tiky je velmi chutne, av.ak tento
druh ryby neni mezi spot.ebiteli tolik roz.i.en ve srovnani s kaprem a pstruhem. D.vodem je
p.edev.im jeho vy..i cena.
Na rozdil od experiment. s ?Ŕ-za.enim byly vzorky po aplikaci vysokeho tlaku skladovany
krom. standardni ni..i teploty 3,5 ??C, take p.i vy..i teplot. 12 ??C. Nizka skladovaci teplota
byla navr.ena tak, aby se prost.edi ulo.enych vzork. podobalo podminkam uchovavani
rybiho masa v pr.myslovych chladirenskych za.izenich a domacnostech. Podle dostupnych
informaci vznikl p.edpoklad, .e vysoky tlak nebude dostate.nou konzerva.ni technikou p.i
vy..ich skladovacich teplotach. Pro ov..eni tohoto p.edpokladu byly vzorky o.et.ene
vysokym tlakem skladovany jak p.i 3,5 ??C tak i p.i vy..i teplot. 12 ??C. Vy..i teplotou bylo
simulovano selhani chladirenskeho za.izeni .i nevhodne teplotni uchovavani masa.
U v.ech druh. vybranych sladkovodnich ryb byly aplikovany dv. urovn. vysokeho tlaku .
300 a 500 MPa. Ob. urovn. m.ly vyznamny vliv na omezeni tvorby biogennich amin.
p.edev.im u vzork., ktere byly skladovany p.i 3,5 ??C. U.inek 300 i 500 MPa oddalil p.i teto
teplot. za.atek rozkladnych proces. v rybim mase o 3.4 tydny. P.i 12 ??C a 500 MPa
prodlu.uje vysoky tlak udr.itelnost masa nejvy.e o 1 tyden. U ni..i skladovaci teploty
p.edstavuje 500 MPa u.inny konzerva.ni zakrok. Oproti tomu p.i vy..i teplot. neni vysoky
tlak tak spolehlivou konzerva.ni technologii. | cze |
| dc.language.iso | cze | |
| dc.publisher | Jihočeská univerzita | cze |
| dc.rights | Bez omezení | |
| dc.subject | biogenní aminy | cze |
| dc.subject | polyaminy | cze |
| dc.subject | putrescin | cze |
| dc.subject | kadaverin | cze |
| dc.subject | tyramin | cze |
| dc.subject | ryby | cze |
| dc.subject | kapr | cze |
| dc.subject | pstruh | cze |
| dc.subject | štika | cze |
| dc.subject | záření | cze |
| dc.subject | vysoký tlak | cze |
| dc.subject | kvalitativní změny | cze |
| dc.subject | biogenic amines | eng |
| dc.subject | polyamines | eng |
| dc.subject | putrescine | eng |
| dc.subject | cadaverine | eng |
| dc.subject | tyramine | eng |
| dc.subject | fish | eng |
| dc.subject | carp | eng |
| dc.subject | trout | eng |
| dc.subject | pike | eng |
| dc.subject | irradiation | eng |
| dc.subject | high-pressure | eng |
| dc.subject | quality changes | eng |
| dc.title | Tvorba biogenních aminů v mase vybraných druhů ryb | cze |
| dc.title.alternative | The formation of biogenic amines in flesh of selected fish species | eng |
| dc.type | disertační práce | cze |
| dc.identifier.stag | 17552 | |
| dc.description.abstract-translated | The thesis deals with the use and effectiveness of some less common methods
of conservation of fish meat. The formation of biogenic amines in meat is observed
in connection with the non-traditional preservative methods. Amines can serve as indicators
of protein degradation. The quality of fish was considered in connection with the increasing
content of selected biogenic amines (putrescine, cadaverine, spermidine, spermine,
2-fenylathylamine, histamine, tyramine and tryptamine). Ultra performance liquid
chromatography (UPLC) was used as the method for determination of biogenic amines.
Amines were derivatized by dansylchloride before their UPLC separation.
The fish flesh was vacuum-packed. Samples were stored for several weeks in a thermostat
at the selected storage temperature after the application of selected preservative technique.
Beta-irradiation and high hydrostatic pressure were used for the preservation of fish flesh.
Control samples were not exposed to the â-irradiation and high pressure. The organoleptic
properties were studied for all samples (smell/odor, insight and shape).
Beta-irradiation was applied to fish meat of common carp (Cyprinus carpio) and rainbow
trout (Oncorhynchus mykiss). Both these species of freshwater fish are economically
significant. Carp and trout are the species being mostly consumed in the Czech Republic. Fish
meat is considered to be provided the flesh is fresh.
A testing series of samples was created with common carp to determine the appropriate
dose of â-irradiation. The maximum permissible dose of irradiation for fish meat is 3 kGy.
Fish samples were exposed this dose in the first experiment. The dose of irradiation was
reduced in following experiments based on the experience from the initial experiment. The
doses of 0.25, 0.5, 0.75, 1.0 and 2.0 kGy were applied to rainbow trout. The value
of 0.75 kGy of â-irradiation or higher (1.0, 2.0 and 3.0 kGy) prolonged the shelf life of fish
meat, which was stored for three months (98 days). Prolonging of the shelf life of fish meat
to approximately 98 days at 3.5 °C is redundant from technical point of view. For that reason
lower doses 0.25, 0.5 and 0.75 kGy were tested in more detail in the repeated experiment
with carp meat. Lower doses of â-irradiation are considered to be more acceptable and-at the
same time-sufficiently effective for delaying the beginning of degradation processes.
6
High hydrostatic pressure was applied to meat of common carp (Cyprinus carpio), rainbow
trout (Oncorhynchus mykiss) and pike (Exos lucius). Pike is another very popular kind
of freshwater fish. Pike flesh is very tasty, but in spite of this, pike is not so much popular
among consumers compared to carp and trout. The cause is its high price.
Samples of pike were stored at standard temperature 3.5 °C and also at higher temperature
12 °C (unlike experiments with â-irradiation). Lower temperature of storage (3.5 °C) followed
the conditions of storing of fish meat in industrial refrigeration facilities and households.
The high pressure might not be sufficient for preservation at higher storage temperatures.
This assumption was based on available information. Samples were treated by high pressure
and stored at both 3.5 °C and 12 °C to verify this assumption. Higher temperature simulated
either failure of refrigeration equipment or unsuitable store temperature of meat.
In all species selected freshwater fish two levels of high pressure were applied ? 300 and
500 MPa. Both levels had significantly reduced the formation of biogenic amines, especially
in samples stored at 3.5 °C. At this temperature, the effect of 300 and 500 MPa delayed start
of degradation processes in fish meat by 3?4 weeks. At 12 °C and 500 MPa, high pressure
extended the sustainability of meat by no more than one week. 500 MPa is effective treatment
at the lower temperature of 3.5 °C. High pressure is not reliable preservative techniques
at higher temperature. | eng |
| dc.date.accepted | 2014-01-28 | |
| dc.description.department | Zemědělská fakulta | cze |
| dc.thesis.degree-discipline | Zemědělská chemie | cze |
| dc.thesis.degree-grantor | Jihočeská univerzita. Zemědělská fakulta | cze |
| dc.thesis.degree-name | Ph.D. | |
| dc.thesis.degree-program | Chemie | cze |
| dc.description.grade | Dokončená práce s úspěšnou obhajobou | cze |
