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Vyhodnocení vybraných jakostních parametrů měkkého salámu v závislosti na technologii výroby dané jeho zrněním
 Mátlová, Adéla
The diploma thesis is dedicated to evaluating selected quality parameters of cooked salami depending on the production technology given by its graining. The task was to produce two batches of cooked salami „gothajský“ that differed in degree of graining. Chemical composition analysis, microbiological analysis, instrumental colour analysis were performed on both batches. According to spectrophotometer displayed in the proces of measuring it was found out that the difference in colour between batches was better observed in the meat batter than in the finished products. Most attention was paid to sensory evaluation at work. The sensory analysis was conducted by three groups of respondents – seniors, students and trained evaluators. The results showed that all panelists rated the salami sample with finer fat grain better. This result appeared to have been influenced by the existing preference for products with lower fat content.
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2 Matlová, Anna
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