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Vliv zkrmování pšenice s vysokým obsahem luteinu na senzorickou kvalitu masa brojlerových kuřat
Sojková, Jana
The topic of the thesis is The effect of feeding wheat with a high content of lutein on sensory meat quality of broiler chickens. The work deals with the importance and quality of poultry meat. It describes the evaluation of the quality of poultry meat and principles for the organoleptic assessment. An attempt was made to brojlerovými chickens Ross 308. The chickens were divided into groups and fed with a feed mixture which was represented from 60 % and 30 % wheat. The experimental groups were included the wheat Citrus, in control groups the common wheat. This was followed by a 14-day experiment with chickens fed only wheat meal 100 %. After the sloughtering of all chickens was monitored the carcass yield and the parameters of meat quality (dry matter, fat, N*6, pH). When determining the effect of feed on meat quality were subjected to sensory evaluation of breast and thigh meat. By the descriptor juiciness of the breast meat was scored the group 60 % Citrus as the best. The groups of chickens fed only wheat meal were evaluated negatively in all sensory parameters.
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Technologie výroby čerstvých nezrajících sýrů
Vávrová, Růžena
The aim of this diploma thesis was to describe the technology of production of fresh unripened cheeses. The literature part is focused on the technology of production of sourly fresh cheeses and fresh cheeses made with rennet. Samples of fresh unripened Paneer cheese were made using 10 different types of coagulants. Samples were made using different concentrations of coagulant, namely 3%, 4%, 5% and 6% of the total milk volume. The curd yield and whey volume were determined for these samples. Sensory analysis was performed on six samples made at 4% concentration. The analysis included color, aroma, taste, texture and overall appearance. The highest yield of cheese was found in fermented alcohol vinegar, balsamic vinegar with strawberry flavor and balsamic vinegar with orange flavor. The largest volume of whey was saved with fermented alcohol vinegar. In the sensory evaluation, they were best placed precipitated with seven herbal vinegar and apple cider vinegar.
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Porovnání vybraných jakostních charakteristik Gothajského salámu v závislosti na obsahu soli
Ilčíková, Ladislava
In the Czech Republic the intake of sodium chloride from food is three times bigger than recommended. Due to this fact, there is an increasing effort to reduce its content in meat products. This diploma thesis examines differences in selected quality characteristics concerning three sorts of Gothaj salami, which differ in content of nitrite salt mixture. The standard sample contained 2 percent of salt, whereas the sorts with its reduced content reached 1.6 and 1.8. In the sensory evaluation, the least saline product gained the highest score on average; however the difference between the sort containing the highest amount of salt was minimal. Moreover, there was also a difference in content of protein and colour intensity.
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Porovnání analytických hodnot pražských a lednických vín
Klimecká, Klára
Bachelor thesis deals with comparison of analytical value of wines from Prague and wines from Lednice. The literature review presents both Czech wine regions together with specific wine subregions, to which both locations belong. Prague and Lednice are described in terms of geological and climate conditions, then in terms of history and current situation of vine growing. There are also introduced some of the local vineyards and wineries. The experimental part of the thesis is focused on chemical and sensory analysis of obtained wine samples from both localities and subsequent comparison of the results.
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Hodnocení vlivu vybraných látek na organoleptické parametry vín
Barancová, Dajana
This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2016/2018.The work dealt with fabrics that should influence the taste and aroma of wine. It was necessary to focus on the principles of sensory evaluation and sensory analysis. In the practical part of the work, wines have been enriched on selected substances with a potential influence on the organoleptic properties of wines. Sensory analysis was performed and the results obtained were evaluated in tables and graphs
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Masné výrobky s přídavkem živočišné bílkoviny
Buchtíková, Šárka
This thesis is dedicated to meat products with animal protein. Two types of meat products (Junior and Vysočina salami) made by Jan Pavlíček s.r.o. butchery from Náměšť nad Oslavou, was subjected to sensoric and instrumental analysis. Protein Naturprotein V90/40/B CZ from Natura Food Additives a.s. was added into both products. Thereafter these products were compared to the products without the addition of protein in order to determine possible differences between these two products. There was 120 products in the research in total including two different batches from period October -- November 2014. The process of analysis was held every week according to expiration of Junior salami -- 21 days. Sensoric analysis included rating of the overall appearance, appearence in cut, colour, consistency, smell and overall flavour. There was determined the content of salt, dry matter, fat and in case of Vysočina salami also water activity by instrumental analysis. The results were evident that the differences between the products with and without the addition of protein were not really rapid. Especially with the Vysočina salami were not almost any differences, it was also confirmed by statistical analysis. There was statistically confirmed difference between the two batches in almost all descriptors.
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Kvalita plodové zeleniny v průběhu uskladnění
Vrbíková, Žaneta
The thesis was aimed to the problems of storing and changes in quality characteristics (weight, measurements, colour, firmness, soluble solids content and acidyty) for selected specie and varieties of fruit vegetables. From fruit vegetables were evaluated tomatoes (Lycopersicon esculentum, L.) and varieties 'Bejbino F1', 'Duo', 'Torino F1', 'Tornado F1', 'Toro F1' a 'Zlatava'. All varieties were harvested in the same time, stockholding in refrigeration and regularly instrumentally and sensorially evaluated. The results were processed graphically and statistically.
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Vliv druhu masa a použitého láku na senzorickou jakost sušeného masa
Hercová, Andrea
The diploma thesis "Influence of the type of meat and used brine on the sensory quality of dried meat" is focused on finding out whether the type of meat as well as different types of brine have any effect on the sensory quality of dried meat. There were four samples of different types of meat and pickles used for the experiment four types of pickles. Beef, pork, duck and ostrich meat were pickled in a brine solution made of (salt, sugar, soy sauce; spice mixture with chilli; spice mixture with garlic; spice mixture with star anise and cinnamon). After 20 hours of marinating, the samples were dried and sensory evaluation was performed. The day after the drying, in the experiment were evaluated the descriptors: colour, aroma, texture, chewability, juiciness, pleasantness of taste, intensity of taste and overall quality. Depending on the various types of brine, a statistically significant (p <0.05) difference was noticed only in the chewability in the sample of brine with a mixture of spices and chilli and in the pleasantness of the taste in the sample of brine with a mixture of spices with star anise and cinnamon. There was no statistically significant difference (p> 0.05) with the other species and descriptors and it can be said that the most preferred brine was salt, sugar and soy catfish. Depending on noticed of view of meat types, no statistically significant difference was recorded between the samples (p> 0.05), only with pork statistically significant differences (p <0.05) appeared with some descriptors (texture, chewability, taste pleasure and overall quality).
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