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Technologie výroby a hodnocení jakosti šunek
Ševčíková, Radka
The theme of this bachelor´s work is The technology of production and assessment of ham quality. A big amount of the assortment of these products in our country represent hams processed by heat and the most favourite for consumers is steam ham. This work focuses on production of this kind of ham. It also briefly describes hams which are not processed by heat, but are important for other European states. For processing the steam ham is very important the choice of the main ingredient - the pork rump and its quality which is influenced by many factors. Furthermore, the amount of additive preservatives is important too. Significant is also the choice of convenient production process and single steps of the process must be done as well as possible. Storage and keeping of the ham in suitable conditions is necessary. The whole quality is influenced by all these aspects and it is controlled. For checking the quality of ham are used physical-chemical analyses, which provide very impartial results and instrumental methods. Traditional method of ham quality assessment is sensory analysis.
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Balení potravin v modifikované atmosféře
Bednářová, Alena
The thesis deals with modern forms of food packaging; it is especially focused on vacuum packaging and equilibrium packaging. It describes the progress of the packaging process. The thesis analyzes the packaging systems for selected food products. There are described interactions between the gas and packaged food and there is evaluated the effect of gas on the shelf life of packaged food products. The presence of oxygen is generally undesirable in food packaging. There is exception in the case of foods, which need oxygen to breathe or to keep their colour. Vacuum packaging makes anoxic conditions, but the change of pressure can lead to deformation of product. The gas mixture can also displace the air. Nitrogen is an inert gas with no antimicrobial effect, it only creates anoxic conditions. Most important gas in MAP is carbon dioxide, due to its antimicrobial properties. It is water-soluble gas that can lower pH. This gas also gives a slow the respiration of fruits.
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Use of conservation technologies in meat proccesins and produktion of meat products
KUBECOVÁ, Dagmar
This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products and their problems including the latest ways that are not yet instance for their high financial demands of commercially exploited. Methods for evaluating the effect of reducing or fully suppressing the activity of microbes. Following the issue of limiting the processing technology and last but not least, there is mention of Additives meat and meat products, antimicrobial substances and antioxidants. Furthermore, there are new trends in contemporary conservation and the conclusion is dedicated to the packaging of meat and meat products, which are monitored by means of long-term storage. The end is explained the principle of vacuum packaging.
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Methods for prolonging the shelf life of minced fish meat
KUBÍK, Michal
The initial part of this work sums up the methods of mechanical mincing of fish meat and food safety. The fish meat processing methods are described in detail and supplemented with the respective legislative. The primary factors affecting the quality and usability of the product are the changes caused by proteolysis and autolysis, the occurrence of microorganisms and biogenic amines. These processes are natural; they may only be delayed or reduced in intensity. Despite the possibility of using different preservatives, we need to pay attention to the basic hygienic and technological processes particularly in shortening their duration and storage conditions, especially the temperature. The major part of the research focuses on the possibility of using the enzyme preparation of SEA-i and its impact on the occurrence of biogenic amines, coliform bacteria and the total number of microorganisms in separated carp meat in smoking and liquid smoke treatment. Using SEA-i has proved to be a suitable means for preventing the development of biogenic amines. He was able to suppress the development of histamine below the detectable limit and the amount of putrescine decreased to 24 mg.kg-1 compared to the control group with the appearance of 89 mg.kg-1. For other biogenic amines has also demonstrated potent inhibitory effect. Its effect was also demonstrated in the total number of microorganisms.
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Preservation Methods of Food Products
ŠMÍD, David
The aim of this bacheolor thesis was to sum up a rewiew of literature about Mannem of conservation of the agriculture products, namely the herbal and animal products. The former part of this study is focused on the particular methods of conservation and on their advantages and disadvantages. The second and third part of the study is concerned with particular methods of the herbal and animal products and with the period of durability of the conserved products too. In the fourth part of this study i focused on the contemporary trends in today´s conservation of the mentioned products.
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