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Kontrola jakostních parametrů experimentálního masného výrobku za použití vedlejších produktů vzniklých po zpracování vlašských ořechů
Graciasová, Michaela
The diploma thesis deals with the usability of raw materials that arise during the processing of walnuts. The work further summarizes the whole process of technological operations in the production of meat products. The intention of the practical part was to add walnut moldings, which are a by-product of the production of walnut oil. Another batch was made with the addition of whole walnuts. The content of dry matter, fat, protein and salt was determined for the produced Spišské sausages, which was chosen as a suitable model meat product. Subsequently, the color of the Spišské sausage on the section and the surface was determined using a spectrophotometer. The assessment of hygienic quality was based on microbiological analyzes in the form of the total number of microorganisms, fungi, coliform bacteria and enterococci. The main task and goal was the sensory analysis of the products, for which 9 descriptors were evaluated. The sensory analysis shows that in the descriptors the overall (appearance, surface color, hardness and strength of the bite) the Spišské sausage with walnut pomace was evaluated better than the control sample. From the overall acceptability, it is clear that the sample with walnut pomace is less acceptable than the sample with whole walnuts, where the overall acceptability was evaluated much better.
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