|
|
Use of antioxidants in the production of white sausages
Richterová, Nikola ; Pořízka, Jaromír (referee) ; Mikulíková, Renata (advisor)
This thesis focuses on the use of antioxidants in the production of white sausage. Two herbs were chosen as representatives of natural antioxidants (Salvia officinalis and Rosmarinus officinalis), whose effects were compared with the synthetic antioxidant butylhydroxytoluene. Furthermore, this thesis discusses the possibilities of using the FoodScan 2 device for the determination of basic nutritional characteristics in the produced sausages. The impact of antioxidant addition was evaluated, especially on the sensory quality and consumer acceptability of the manufactured sausage. Herbs were added to the sausages in dried, ground form and in the form of prepared ethanol extracts. The impact on the oxidative damage of the sausages during storage in cold (4 °C) for five days was also examined. The protein, fat, water, and ash content in the sausage samples was determined using the FoodScan 2 device, the results were compared with those acquired using simple analytical methods. On the day of production and then five days of storage in cold, the lipid content and fatty acid profile in the sausage samples were examined by gas chromatography, and the content of substances reactive with thiobarbituric acid in the sausage samples was examined by spectrophotometric analysis. The antioxidant activity of the samples was also measured. Furthermore, the manufactured sausage samples were subjected to microbial control. The prepared ethanol extracts and butylated hydroxytoluene were analysed for antimicrobial activity against Escherichia coli and Micrococcus luteus. For most evaluators, the herbs and their extracts that were added to the meat product appeared tasty and consumer friendly. Statistically significant differences were found between the samples using the Kruskal-Wallis test. In produced samples, herbs exhibit comparable efficiency to synthetic butylhydroxytoluene and could be a suitable alternative to synthetic food additives.
|
|
|
Determination of synthetic antioxidants using HPLC with electrochemical detection on carbon felt detector
Baroch, Martin ; Dejmková, Hana (advisor) ; Fischer, Jan (referee)
Title: Determination of synthetic antioxidants using HPLC with electrochemical detection on carbon felt detector Author: Martin Baroch Supervisor: RNDr. Hana Dejmková, Ph.D. Department: Department of Analytical Chemistry The aim of this work was to find suitable conditions for HPLC separation with subsequent coulometric detection on a carbon felt detector. The analytes were synthetic phenolic antioxidants, specifically propyl gallate (PG), tert-Butylhydroquinone (tBHQ), butylated hydroxyanisole (BHA) and butylhydroxytoluene (BHT). For the complete separation of the analytes, gradient elution was required. As a mobile phase methanol and acetate-phosphate buffer of pH 4.5 were used. Concentration of methanol in mobile phase was linearly increased from 55 % to 95 % during 8 minutes and next 2 minutes was concentration of methanol held at 95 %. As a stationary phase was used Lichrospher® RP- 18 (125×4 mm, 5 µm) (LichroCART) column. Potentials putted on a carbon-fiber working electrode were 1.40 V for BHT and 0.80 V for other analytes. Two potentials were chosen for a better detector response to BHT. The calibration dependence of the signal on the concentration was observed in the concentration range of · 10-4 - 1 · 10-6 mol dm-3 for all analytes. In this range the dependencies are linear. Inaccurate...
|
guest ::
