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MASO-INTERNATIONAL

Author: Hana Buchtová

The ways of food contamination by aluminum

Authors: Dani Dordevic and Hana Buchtová
Keywords: aluminum, cooking, diet, food

Aluminum foil is used broadly in food preparation, mainly due to its usage simplicity and manipulation in the kitchen. The simplicity of aluminum foil usage and manipulation can be seen through the facts that aluminum foil is protecting food from the direct influence of heat and consequently it is slowing or stopping food drying, or … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

The shelf life of sausages produced from common carp meat (Cyprinus carpio L.)

Authors: Hana Buchtová and Ladislav Kašpar
Keywords: chemical parameter, fish, meat product, pork, storability

Vacuum-packed and unpacked control pork sausages and experimental samples of sausages with 45% common carp meat were stored for 30 days at 2 ± 2 °C. Physical (pH, aw) and chemical (ammonia, free fatty acid, peroxide value, thiobarbituric acid reactive substances) parameters were measured throughout the storage period (days of sampling 6, 9, 13, 16, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Evaluation of freshness parameters in fish intended for speciality foods

Authors: Hana Buchtová, Tereza Lukačková and František Ježek
Keywords: chemical changes, fish, shelf life

The aim was to monitor the course of chemical changes (total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, malondialdehyde content) in fresh chilled and deep-frozen muscle tissue of 4 commercially important marine fish (Sparus aurata, Dicentrarchus labrax, Scomber scombrus, Salmo salar). The results of our own laboratory tests are included. Download full article … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

The effect of soluble collagen on the texture of fallow deer meat

Authors: Petr Dominik, Zdeněk Pavlík, Iva Steinhauserová, Alena Saláková, Hana Buchtová and Ladislav Steinhauser
Keywords: farmed fallow deer, meat collagen, texture

The aim of this study was to evaluate the effect of soluble collagen on the texture of farmed fallow deer (Dama dama) meat. We evaluated two parts of the body (leg – Musculus gluteus medius, and shoulder – Musculus triceps brachii). The total content of collagen and soluble collagen and the texture parameters of selected … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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