ADC POPELKA, Peter [35 %] - ŠULEKOVÁ, Monika [15 %] - JEVINOVÁ, Pavlína [15 %] - SEMJON, Boris [10 %] - HUDÁKOVÁ, Terézia [5 %] - KLEMPOVÁ, Tatiana [5 %] - ČERTÍK, Milan [5 %] - ROBA, Pavol [5 %] - VÁRADY, Matúš [5 %]. Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). In Acta veterinaria Brno. ISSN 0001-7213, 2021, vol. 90, no. 1, p. 117-124. (2020: 0.667 - IF, 0.793 - IF 5y, 38 - H-index, 0.198 - SJR, Q3 - SJR Best Q, Q4

ADC POPELKA, Peter [35 %] - ŠULEKOVÁ, Monika [15 %] - JEVINOVÁ, Pavlína [15 %] - SEMJON, Boris [10 %] - HUDÁKOVÁ, Terézia [5 %] - KLEMPOVÁ, Tatiana [5 %] - ČERTÍK, Milan [5 %] - ROBA, Pavol [5 %] - VÁRADY, Matúš [5 %]. Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). In Acta veterinaria Brno. ISSN 0001-7213, 2021, vol. 90, no. 1, p. 117-124. (2020: 0.667 - IF, 0.793 - IF 5y, 38 - H-index, 0.198 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q).

Basic data
OCA1. Surname awarded to the assessed person	Popelka
OCA2. Name awarded to the assessed person	Peter
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6062
OCA5. Area of assessment	study programme the market and quality of foodstuffs · II. degree
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2021
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	252509
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioForm&sid=D144555F7358493BD9E726A272
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://www.webofscience.com/wos/woscc/full-record/WOS:000654628800015
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	ADC POPELKA, Peter [35 %] - ŠULEKOVÁ, Monika [15 %] - JEVINOVÁ, Pavlína [15 %] - SEMJON, Boris [10 %] - HUDÁKOVÁ, Terézia [5 %] - KLEMPOVÁ, Tatiana [5 %] - ČERTÍK, Milan [5 %] - ROBA, Pavol [5 %] - VÁRADY, Matúš [5 %]. Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). In Acta veterinaria Brno. ISSN 0001-7213, 2021, vol. 90, no. 1, p. 117-124. (2020: 0.667 - IF, 0.793 - IF 5y, 38 - H-index, 0.198 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q).
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)	article
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://actavet.vfu.cz/media/pdf/actavet_2021090010117.pdf
OCA14. Characteristics of the author's contribution
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.
Other data
OCA16. Annotation of the output in English	Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.
OCA17. List of maximum 5 most significant citations corresponding to the output	Giarratana, F., Panebianco, F., Nalbone, L., Ziino, G., Valenti, D., Giuffrida, A. Development of a predictive model for the shelf-life of Atlantic mackerel (Scomber scombrus) (2022) Italian Journal of Food Safety, 11 (1), art. no. 10019 Bienkiewicz, G., Tokarczyk, G., Biernacka, P. Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat (2022) International Journal of Food Science, 2022, art. no. 1218347. El-Sherif, S., Abou-Taleb, M., Talab, A.S., Mohamed, H.R., El-Ghafour, S.A. Effect of smoking methods and refrigerated storage on physicochemical, microbiological and sensory properties of the sagan fish (2021) Egyptian Journal of Aquatic Biology and Fisheries, 25 (5), art. no. 23, pp. 393-407.
OCA18. Characteristics of the output's impact on socio-economic practice
OCA19. Characteristics of the output and related activities' impact on the educational process