|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
New technological procedures in the use of fish separate
TOMEČEK, Ondřej
New fish products on the market and the methods of the sensorial quality assesment are still a very important part of the business strategy. After killing and filleting fish there are problem with the use of the remaining parts of the fish body. The solution of this problem is the fish separate, which is suitable for development of new fish products (e.g. fish sausages). These fish products are senzory evaluated then. There are various methods for the judgement of the sensorial profile of the picked fish product and this is practised either by means of the machines or by the subjective judgement of the educated experts. The changes of the sensorial marks (smell, taste, aftertaste,consistence) are judged according to the form of the quality criteria. Fish meal, mainly that of fresh water fish, is a type of commodity which should be enforced and which seems to have a good perspective in the market. That´s why learning these methods and of course their subsequent application is very important for the demand of fish meal.
|
|
|
Sensory evaluation of a selected type of a meat product produced by various producers.
VLČEK, Jiří
The diploma thesis describes the issue of sensory evaluation of food and food products, in particular the sensory evaluation of a selected type of a meat product produced by various producers. Due to its great popularity with Czech consumers, ?Vysočina? salami was selected for the sensory evaluation. Six producers were randomly selected to undergo the testing. The evaluation was conducted in the laboratories of the Faculty of Agriculture of the University of South Bohemia. The testing was performed by 58 evaluators being the students and employees of the Faculty of Agriculture of the University of South Bohemia. For the purposes of the sensory evaluation, the method of a rank test was used for which each evaluator obtained one sample of the salami of each producer and was to rank the samples based on their quality from the best to the worst. Based on the sum of ranks, the following rank was determined: Vysočina Hodice, MP Krásno, Maso Planá, Kostelecké uzeniny, KMOTR ? Masna Kroměříž and Masna Příbram. In order to ascertain the demonstrativeness of differences among the evaluated samples, the Friedman?s method was used. The resultant value has shown that there are demostrative differences among the evaluated samples at the probability level of 99 %.
|
guest ::
