|
|
Vliv suroviny a technologického postupu při výrobě rybích klobás
Klvaňová, Petra
This bachelors thesis follows up the effects of raw material and technological procedure in production of fish sausages. The sausages for the experiment were made of refrigerated or frozen muscles of the Carp (Cyprinus carpio). Then an organoleptic analysis was done, we evaluated these descriptors: overall look, the surface of the intestine, texture, appearence on the cut, scent, taste, salinity of the product and overall impression. Samples were put forward cooled (4 °C) and warmed (90 °C/15 minutes). The organoleptic analysis determined these results. The fish sausages made of refrigerated material and evaluated as cold had these most rated descriptors; scent and overal impression. On the other hand the fish sausages made of frozen material and evaluated cold, did not get positive score in any of descriptors. By analysing the fish sausages made of frozen material and evaluated cold, were the most rated decriptors; texture, appearance on the cut and taste. However, the fish sausages made of frozen material and evaluated warmed, were the most rated decriptors; overal look, the surface of the intestine and salitiny of the product. Based on the results we can say that the most suitable material for producing the fish sausages are frozen muscles. The technological procedure did not have any influence on the final product.
|
guest ::
