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Possibilities of using plant protein sources in the production of pâtés
Kmeť, Jan ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The main purpose of this thesis is to evaluate the options of adding high-protein plant-based substitutes of meat to liver pâtés. The aim of this research was to optimize recipes and prepare liver pâtés, in which certain part of meat component (25 % of total amount) was substituted by peanuts, chickpeas or barley groats. Pâté samples were prepared in two sets – a seasoned one and an unseasoned one. The effect of plant substitute on the final product was assessed by sensory evaluation and analysis of selected nutritional characteristics. Crude protein content was determined by Kjeldahl method, fat content and fatty acid profile were analyzed with the use of GC FID. The data obtained by sensory evaluation were statistically assessed. The most widely acceptable sample for assessors turned out to be the standard sample, followed closely by the sample of spiced pâté with addition of chickpeas. Both the seasoned and unseasoned version with groats were found as noticeably less appetizing. Pâtés with the addition of peanuts were determined to have similar contents of crude protein and fat as the standard sample. The samples containing peanuts or chickpeas were proven to serve as a decent substitute for meat from a nutritional point of view, due to their high content of unsaturated fatty acids. Final results of the research clearly show that the spiced samples with the addition of peanuts or chickpeas, as well as the unseasoned sample solely with chickpeas, happen to be an attractive alternative to pure meat pâtés.
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Effects of the addition of fortified wine in the production of pates on the sensory quality of the product
Kmeť, Jan ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The aim of this thesis is to evaluate effect of addition of fortified wine on sensory quality of pâté. Thesis deals with preparation of fortified wine enriched pâté and their suitability for consumption. Main ingreditents, mainly meat and fortified wine are described in theoretical part. Furthermore, the technology of pâté production, methods and conditions of sensory analysis are also listed in this thesis. A total of nine types of pâté were prepared, eight of these pâtés contained different amouts of selected fortified wines. By evaluation of thermosterilation process, prepared pâtés were suitable for consumption. The sensory analysis showed us that addition of fortified wine mailny affects appearence, colour and flavour of product. Most preffered were pâtés without addition of fortified wine. Pâtés that contained Santa Cruz pink porto Rosé wine and Czech liqour wine Agni were well rated.
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Effects of the addition of fortified wine in the production of pates on the sensory quality of the product
Kmeť, Jan ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The aim of this thesis is to evaluate effect of addition of fortified wine on sensory quality of pâté. Thesis deals with preparation of fortified wine enriched pâté and their suitability for consumption. Main ingreditents, mainly meat and fortified wine are described in theoretical part. Furthermore, the technology of pâté production, methods and conditions of sensory analysis are also listed in this thesis. A total of nine types of pâté were prepared, eight of these pâtés contained different amouts of selected fortified wines. By evaluation of thermosterilation process, prepared pâtés were suitable for consumption. The sensory analysis showed us that addition of fortified wine mailny affects appearence, colour and flavour of product. Most preffered were pâtés without addition of fortified wine. Pâtés that contained Santa Cruz pink porto Rosé wine and Czech liqour wine Agni were well rated.
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The inpluence of age on the perception of verticality in healthy individuals
Kmeť, Jan ; Čakrt, Ondřej (advisor) ; Slabý, Kryštof (referee)
INTRODUCTION - The ability to maintain stability while standing given by function of multisenzory system consists of vision, somatosensory and vestibular system and integration of the CNS. Due to aging there is a decrease of functional capacity of the organism, including these systems, resulting in a deterioration of the balance. Examination of subjective visual and haptic vertical is sensitive diagnostic criterion for functionality of these systems. OBJECTIVE - To compare the ability of verticality perception in young and elderly. METHODS - We examined 64 probands in visual and haptic subjective vertical. The first group consisted of 30 subjects aged 20 to 30 years. In the second group there were 34 people aged over 60. RESULTS - The values of the subjective visual vertical not differ between groups (0.1 ± 0.75 ř for the young and 0.1 ± 1.91 ř for seniors). Results of subjective haptic vertical differed on the significance level of p = 0.004 (0.8 ± 3.67 in the young and 3.7 ± 4.15 for seniors). CONCLUSION - Because subjective haptic vertical is diagnostic criterion mainly for the somatosensory system, we can assume that this particular system is responsible for a decrease in functional capacity and deterioration of stability in the elderly.
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Compensation of the subjective visual vertical in patients after surgery of the vestibular schwannoma
Kmeť, Jan ; Čakrt, Ondřej (advisor) ; Pospíšilová, Mariana (referee)
In patients with the vestibular schwannoma balance disorders are common symptom. Problems can appear before a surgery, because of an oppression of the nerve the afferents from vestibular system of affected side is aborted. But it is often that patients have no problems with balance until the operation. After the operation they have a balance disorder, a vertigo and a change in the perception of the vertical. Thanks to the rest of the afferent systems and the otherside vestibular system it comes to a slowly compensation and to a new setting of the verticality in the central nervous system. This bachelor thesis studies our sense of the verticality and a function of each receptor, which participate in modelation of this sense. In practical part we handle the subjective visual vertical, which is a result of the vestibular function. We also observe progress and velocity of SVV compensation in patients after a removal of the vestibular schwannoma and we compare it with the state before the operation.
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