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Analýza mastných kyselin ve vybraných tkáních prasat po aplikaci rybího tuku do krmné dávky
Hrazdilová, Zlata
Literar review of thesis is focused on clasification of lipids, fatty acids characteristics, particularly polyunsaturated acids n3 alpha linolenic, eicosapentaenoic and docosahexaenoic acid; and polyunsaturated acids n6. There is description of metabolic reactions. Degradation by beta oxidation, biosynthesis and conversion to eicosanoids. Function and effect of eicosanoids to organism and health, nutritional representation of this fatty acids, fortification of food sources, feed in interest of improvement health condition and functional foods producing. The practical part is focused on fatty acids analysis in muscular, liver and adipose tissue of pigs after feed fortification by 2,5 % fish oil and 2,5 % palm oil in the diet. Lyofilizated samples were derivatized and determinated by gas chromatography method. Results were evaluated by statistics program.
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Technologie výroby sýrů s mletou sýřeninou
Hrazdilová, Zlata
This thesis focuses on the production technology of cheeses with milled curd. The main goals are to describe and clarify the production technology of this sort of cheeses, briefly characterize the history of their production and illustrate the requirements for basic ingredients, i.e. milk, starter culture and annatto coloring. Moreover, the corresponding technological processes are explained and described as clearly as possible, with an emphasis on the process of cheddarization, which is both specific and unique in cheese production. In addition, the thesis discusses chemical compositions, nutrition values and assortments of cheeses with milled curd both on the Czech and the global market, especially in English-speaking countries. The practical part deals with different opinions of consumers and evaluates their interest in various types of natural matured cheeses.
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