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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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Vliv vybraných kyselin na senzorické vnímání kyselosti
Kulichová, Jana
This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2013/2014. It focuses on the physiological and anatomical descriptions of sensory organs with emphasis on the physiology of taste perception and on methods which are used for sensory analysis of foodstuffs. A section of the thesis speaks about selected organic acids (citric, lactic, tartaric and malic) which were used in it's experimental part. The practical part of the thesis is aimed at researching the influence of various acids on perception of the intensity of acidic taste, by applying the following methods of sensory analysis -- pair test, the graphic scale evaluation method and sequential test. Also the synergetic and antagonistic relations between citric acid, tannin, saccharose and sodium chloride were examined in one of the experiments.
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Lexical-gustatory Synaesthesia in Native Speakers of Czech
Hupáková, Kateřina ; Chromý, Jan (advisor) ; Lehečková, Eva (referee)
This thesis presents the current knowledge about synesthesia as a specific mode of perception where a sensation (i.e. an inducer) induces another sensation which is not actually present (i.e. a concurrent). Special attention is paid to lexical-gustatory synaesthesia, a special type of synesthesia in which taste is the concurrent (word > taste). The empirical part of the thesis is devoted to practical research of lexical-gustatory synaesthesia among Czech native speakers. It describes the methodology of data collection including a questionnaire survey and the selection of respondents. The core and main benefit of the thesis lies in the detailed descriptions of four selected lexical-gustatory synaesthetes with whom we conducted a one-hour interview questioning the nature of their experiences. The information obtained from this research together with realted related the findings from the literature are summarized in the conclusion of this thesis.
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Vůně a chuť vína
Tesařová, Marika
The Bachelor's project describes the general nature of vine, wine production technology, methods of wine judging, and the related legislation. The project's main part describes the formation of aromatic substances and wine aroma groups. Each group is represented by the aromatic substances accounting for the group aroma as well as by the specific variety wines each with a suitable dish. The general rule is that white variety wines should be combined with white meat – poultry, veal and fish while red wines are recommended for red meat such as beef, venison. In addition to the primary factors such as soil, variety properties, climate, the overall wine aroma may also be influenced by the technological procedures used in wine production.
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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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Kerblík - jeho biologická charakteristika a možnosti celoročního pěstování
TŘÍLETÁ, Jana
Chervil is an important plant not only like the green herb but also for its health effects. The research also deals with other species of chervil, therefore these, which grows in the wild in the Czech Republic, are mentioned marginally. The aim of this thesis was to verify the possibility of cultivation of chervil in the Czech Republic during all year and to describe its biological properties. The conditions for the growing of chervil and their influence on growth rate and yield were assessed in a small-plot trial, established in 2018 in Náměšť nad Oslavou. Sowing was carried out gradually in 7 terms (from April to September). The growth, the time of emergency, the number of emerged plants, the occurrence of weeds, diseases and pests, the length of vegetation, the height of plants, and the yield of leaves were evaluated: Protein, fiber, mineral (Ca, Cu, Fe, Mg, Mn, F, K, Na, Zn) content was determined in the chervil stalks. The smell and taste of chervil were evaluated sensory. Kitchen use of chervil has been verified on several meals. We can recommend also chervil growing indoors. The sowing in August reached the yield of 2.1 kg/ha and the plant height was 35 cm on the 45-th day of vegetation in field conditions. Intercropping of chervil with radishes can be recommended. For culinary use, we can recommend chervil instead of parsley or in the mixture of fines herbes with chives, parsley and tarragon.
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Food as an Aesthetic Object?
TOMANOVÁ, Kateřina
The aim of the bachelor thesis named "Food as an Aesthetic Object?" is to introduce the theoretical assumptions of the aesthetic concepts of Jan Mukařovský and then try to apply it to the theme of food. The next step will be the emphasis on psychical distance and aesthetic experience that will help us better understand food as an aesthetic object. In the third part we present some authors who deal with our topic and we can use them as a support in our research, because Jan Mukařovský doesn't express himself to theme of food. The intention of the thesis is to clarify whether food can be aesthetically conceived.
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