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Texturní vlastnosti drůbežího masa a výrobků
Radomská, Silvie
Texture is taken as a complex of properties that can be divided into mechanical, geometrical and surface. Among the mechanical properties include hardness, cohesiveness, adhesiveness, elasticity, viscosity and brittleness, chewiness and gumminess. The group of geometric properties include attributes relating to size and shape. Among the surface properties include juiciness. Textural properties of poultry meat and meat products are affected by factors such as species, breed, sex, age, method and level of nutrition, health, stress or post-mortem effects. They are also textural properties affected by the chemical composition and structure of meat. Evaluation of textural properties may be using sensory and instrumental methods. Sensory evaluation methods nowadays serves as a supplement to instrumental methods. Instrumental methods can be divided into basic, empirical and imitation. Empirical methods incorporate shearing test using a Warner-Bratzler and Meullenet-Owens razor blade, a compression test using a Kramer cell and penetration tests. Imitating methods are represented by texture profile analysis.
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Možnosti použití netradičních tuků v technologii potravin
Radomská, Silvie
The aim of the diploma thesis „Possibilities of using non-traditional fats in food technology“ was to suggest a recipe with the addition of fats and oils, which are not often used in food production technology and then evaluate the influence of the added fats and oils to quality of muffins. The main evaluation method was a bakery experiment, during which a total of 10 muffins samples with different fats and oils were baked. The bakery experiment found that fats and oils affect sensory properties like a taste, smell and flexibility. A sensory least acceptable sample was a muffin sample with the addition of linseed oil. This sample had, in a negative sense, an overly pronounced smell and taste. The best sensory samples were muffins with safflower oil, almond oil and cocoa butter. In the second part of the practical part, fats and oils were subjected to gas chromatography (GC), where the proportion and representation of MK were detected and subsequently the results were compared with the values reported by the importer.
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