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Effect of preservatives on the sensory properties of ham
Bělohoubková, Tereza ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
The Master’s thesis contemplates the effect of additives on sensory properties of ham. The theoretical part incorporates history of meat product preservation and characterization of ham from legislative and compositional point of view. Technological ham making process in the Czech republic as well as worldwide and nutritional value of cooked ham are described. Further on the thesis contains a description of traditional and new sensory evaluation methods. Discussion of current solution of the issue concludes the theoretical part. In the practical part technological highest standard ham making process was optimalized, without the use of industrial manufacturing devices. Samples of ham containing nitrite salting mix and sodium nitrate along with a ham sample without the additon of preservatives were prepared. Total content of moisture, proteins, ash and fats was determined in these samples by regular standardized methods, that were statistically compared by paired test or analysis of variance (ANOVA) with results obtained by FoodScanTM instrument. Fatty acids content was determined by gas chromatography with FID detector in samples containing additives and a sample without additives. Effect of additive adittion in ham on nutritional characteristics, fatty acids content and on concentration of TBARS (lipid oxidation products) was investigated. Within sensory analysis effect of additives on sensory properties of ham was studied by CATA method. Sensory panel consisted of consumers. In the first sensory analysis of ham samples with addition of preservatives (nitrite salting mix, sodium nitrate, sodium acetate and sodium lactate) consumers picked ham containing nitrite salting mix as the most acceptable. The chosen sample served as a base for the second sensory analysis of samples containing antioxidants (sodium erythorbate, butylhydroxyanisole, butylhydroxytoluene, sodium ascorbate) and stabilizers (sodium hydrogen phosphate and potassium phosphate). In the second sensory analysis the consumers had difficulty distinguishing the samples. Part of the sensory analysis was a marketing research and a study of ham additives perception from a consumer’s point of view.
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Toxic substances in food and public health
SOSNA, Filip
This diploma thesis dealt with the area of toxic substances in food and their impact on public health. The work aims to describe the types and occurrence of toxic substances, analyze the current state of toxic substances found in food and define their impact on public health. It also aimed to describe the effects of toxic substances on the human body. The work is divided into theoretical and practical part. The theoretical part first introduces the historical origins of the scientific field of toxicology. It also defines basic toxicological terms and parameters. Describes factors affecting the toxicity of substances, absorption, distribution, the effect of metabolism and excretion of toxic substances. Objective 1 was met by describing the basic types of natural and foreign toxic substances. Furthermore, their occurrence was described and their impact on public health was defined. The effects of toxic substances on the human body have been described in relation to Objective 2. The effects of toxic substances can manifest themselves in many ways. It can be mild nausea or even death. The second half of the theoretical part deals with toxic substances in the food industry. It describes a massive increase in the use of chemicals in food and agriculture, whether they are various pesticides, crop treatments, or various additives that are added to foods to improve some of their properties. Some of these substances can have an adverse effect on health, and when we consume them in food in quantities that are permitted by legislation, no one has a clear idea of what the consumption of additives and pesticide residues in food can cause us in the long term. The practical part examines the awareness of the general population about toxic substances in food and their impact on public health. The practical part was created using quantitative research, which was conducted through a questionnaire survey. The questionnaire was created on the basis of the theoretical part of the work. The research group consisted of 114 respondents from the general population. The questionnaire consisted of 21 questions that examined the addressees' awareness of toxic substances in food and public health. The results of the research survey corresponded the given knowledge to two research questions, which asked the work whether the public is oriented in the field and whether they differ according to their education. The results were graphically processed and evaluated. It was found that the public is not very familiar with toxic substances in food and public health. The work can serve as a comprehensive educational material on toxic substances in food and public health. The theoretical benefits of this work include an analysis of the current state of toxic substances in food, including a description of control authorities and relevant legislation in the field of toxic substances in food and public health. Among the practical benefits is the creation of a questionnaire that examined public awareness of this issue. Based on the achieved results, follow-up work can be proposed - for example, exploring the possibility of raising public awareness of toxic substances in food.
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Feed additives in pig nutrition
KOZINOVÁ, Eliška
Nutrition is one of the most important aspects of pig farming. Each category of pigs is fed by a special compound feed for a given group of animals. New alternatives to these drugs are still being explored due to the 2006 ban on growth-promoting antibiotics. Probiotics, prebiotics and phytobiotics, which have a positive effect on the digestive system of all categories of pigs, are becoming very popular substitutes.
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Hodnocení kvality bezlepkových potravin se zaměřením na pečivo
OSINKOVÁ, Radka
This dissertation addresses the issue of shelf life and low nutritional value of gluten-free bread. Its aim was to determine the effect of certain additives on increase of the nutritional value and on extension of the shelf life of gluten-free bread. The first section of the thesis is devoted to the theoretical part, offering a general overview of properties of gluten, diseases associated with disorders of gluten digestion and the issue of gluten-free bread. It concludes with a description of a method of sensory analysis and possibility of compiling a questionnaire. The second section of the thesis is focused on the practical part which is developed on the basis of performing a baking experiment using enriching additives - hemp flour and mash. The bread samples are subjected to texture analysis by means of a texture analyser. The experimental part includes a questionnaire survey. The achieved results are processed and graphically represented. On the grounds of the acquired results, it is possible to label the chosen additives - hemp flour and mash as enriching ingredients positively affecting the nutritional value and shelf life of gluten-free bread. The results of the questionnaire survey show that the respondents are interested in the quality of the bakery products consumed; this is especially true for coeliac sufferers and people with other disorders of gluten digestion.
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Základní aspekty výživy telat
MICHÁLKOVÁ SUDOVÁ, Klára
The thesis contains a literature review of basic aspects of the nutrition of calves. This is the nutrition of the calf from the prenatal period to the nutrition of calves in each category of development separately. These are colostrum nutrition, the period of milk nutrition and plant nutrition. The work also deals with the technology of feeding and specifically active substances in the nutrition of calves (additives).
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Doplňkové látky ve výživě drůbeže
PEKAŘOVÁ, Eliška
This bachleor work deals with the diference in digestion, necessary nutritiv and nutritiv additives for poultry. Feeding adittives are divaide into four groups zootechnical, technological, sensory and nutritive additives. Each group is described and individual types of additives and their use in nutrition are characterized. The work describes individual substances and their description and effect on health, production or feed.
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Význam aditivních látek ve výživě drůbeže
STUNOVÁ, Tereza
Bachelor thesis is about differences in morphology and physiology of poultry as affected by nutrition, with special focus on effects of nutritional additives. The thesis focuses mainly on a group of zootechnical additives. Description of these additives and their effect on poultry is discussed.
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Advanced Separation Techniques and Data Processing in Capillary Electrophoresis
Ansorge, Martin ; Ušelová, Kateřina (advisor) ; Ševčík, Juraj (referee) ; Masár, Marián (referee)
Techniques of capillary electrophoresis are essential for both the quantitative and qualitative analysis of a large variety of compounds. They find application in many areas of chemistry, from pharmacological industry and food processing, up to highly specialized biotechnological laboratories. Over the last hundred years, their mathematical model has been described with precision. Thus, current research mainly aims for the development of more advanced and more specialized applications. During the greatest boom of affinity capillary electrophoresis within the nineties, many authors would describe similar phenomena under different names. The first part of this work focuses on the consolidation and unification of the problematics and terminology of this method. It also discusses the phenomena which can affect electromigration and separation during electrophoretic processes. We will focus on a specific subset of affinity capillary electrophoresis, partial filling capillary electrophoresis, which, to our knowledge, has not been fully theoretically explored yet, and present a mathematical model allowing the determination of complexation constants and state some limitations of this approach. The second part of this thesis focuses on the development and application of computer softwares, which are meant...
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Children's awareness of compositions in selected confectionery
Beer, Monika ; Váchová, Alena (advisor) ; Kovaříková, Miroslava (referee)
This diploma thesis deals with the topic of informing children about the composition of selected confectionery and contains a theoretical and practical part. The theoretical section is focused on information about confectionery and its composition, the health risks associated with the consumption of confectionery and a healthy lifestyle in children of older school age. In practical terms, the chapters are focused on a questionnaire investigation, information gathering and visualisation leading to clear conclusions of the objective of this work. A research investigation of this graduate work confirmed that pupils of older school age from Dubí 1 Primary School are informed about the composition and content of additives in confectionery and are informed about the health risks that may be associated with their consumption in the case of 48% of the boys and girls interviewed. The research investigation was concluded with the results of the correct responses of the older school aged pupils from Dubí 1 Primary School. The data obtained provided information that: Items of older school age monitor the composition of confectionery on their packaging from producers in an average of 41% of the pupils interviewed. Items Oak 1 pupils are informed about the presence of additives in an average of 28% of cases....
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