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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
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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Hodnocení kvality vepřového masa
 Buchtíková, Šárka
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