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Technologie výroby a hodnocení jakosti šunek
Nezvalová, Klára
The name of the Bachelor's thesis is the Technology of production and quality evaluation of hams, and it focuses primarily on cooked hams. Nevertheless, other types are characterized and described, too, especially the dried cured ham, which is popular abroad. All issues connected to the product are included, from its classification with the meat products, definition, ingredients, and technology of production, to the evaluation of its quality using laboratory methods. The Prague ham is now the most famous Czech ham, typical for its ingredients and technology of production. Nowadays, some attempts develop to put it on the list of guaranteed traditional specialities. The source rump plays the most important role in the production of soft smoked ham, while its quality is influenced not only by the feedstuff of the livestock, but also by manufacturing of meat itself. Moreover, the appropriate ratio of additives plays a significant role, together with the proper storage in the right temperatures. These aspects then affect the resulting quality of the product, which is checked by sensory analysis and laboratory methods.
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Possibilities of using moringa oleifera in the production of meat products
Richterová, Nikola ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the addition of moringa oleifera and its influence on the sensory quality of meat products, specifically wine sausages. The theoretical part describes the meat, the division of meat products, and the basic technological operations leading to their production. Furthermore, wine sausage, its composition, and production technology are characterized. The description of moringa oleifera and its chemical composition follows. The conclusion of the theoretical part is devoted to sensory analysis, conditions for sensory assessment, and the main methods of this analysis. The experimental part is focused on the production of wine sausages with various additions of moringa oleifera and subsequent sensory evaluation of these sausages. When assessing the sensory quality of the sausages, the samples were evaluated according to their appearance, smell, taste, and texture. A total of 25 evaluators, who were representing ordinary consumers, took part in the sensory evaluation. The content of lipids and fatty acids in the samples of sausages was analyzed by gas chromatography. A separate sample of Moringa was also analyzed by gas chromatography. The polyphenol content of the samples was determined by liquid chromatography. Using the Kruskal-Wallis test, it was found that there were statistically significant differences between the samples. The sample with the lowest addition of moringa and the sample without moringa were assessed very similarly and were evaluated as the best. While the sample with the highest moringa addition was rated the worst in all assessed categories.
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Porovnání vybraných jakostních parametrů Debrecínských párků se sníženým obsahem soli
Kozohorská, Klára
The diploma thesis is focused on meat products and the contents of salt in these. The theoretical part contains definitions and classification of meat products followed by a general description of the principles and methods used in the production of meat products, including the particular phases of their processing and the evaluation of their quality. Another part is dedicated to the specific characteristics of the Debrecen sausages, the ingredients used, and the production process. Moreover, the thesis deals with the basic facts about salt as well as with the disputed issues regarding the excessive consumption of salt, its consequences on people's health, and the possibilities of its reduction. The practical part of the thesis contains the evaluation of the quality criteria differences between the Debrecen sausages with the reduced amount of salt and those with the usual composition. The evaluation is based on chemical and microbiological analysis followed by the instrumental measuring of colour and sensory evaluation of samples.
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Technologie výroby a porovnání jakostních parametrů Špekáčků v závislosti na obsahu soli
Doleželová, Pavla
The diploma thesis deals with the production of Špekáček, which belong to small meat products according to legislation. The theoretical part summarizes the distribution of meat products according to the valid legislation, the description of individual technological steps in the production of meat products, and also a detailed description of the individual raw materials in production. This is followed by a chapter on Špekáček, their requirements according to legislation, production and their possible defects. In the practical part are evaluated chemical parameters of 4 batches with different salt contents (1.4 %, 1.6 %, 1.8 %, 2.0 %), their texture and evaluation by sensory analysis. The results were very good for all groups and met our expectations.
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Porovnání nutriční a senzorické jakosti vybraného masného výrobku z hlediska obsahu tuku a soli
Zapletalová, Nikola
The diploma thesis is focused on meat products quality assessment and assessment according to fat and salt. The theoretical part describes traditional and legislative division of meat products, raw materials used in meat production, processing technology operations and risks of fat and salt intake. The practical part included Debrecen sausages and Vienna sausages production. These sausages were made in two variants, one with 2% salt content (control sample) and the other with lower - 1.6% salt content (experimental sample). Sensory analysis of the Debrecen sausages didn´t prove statistical significant differences, Sensory analysis of the Vienna sausages proved differences in color, juiciness and saltiness. The results of the analysis may be related with saltiness but also different fat content. The questionnare survey of sausages popularity and salt consumption shows that men consume meat products more often than women and the important factor that influence buying decisions is mainly meat products quality and meat content in case of sausages. Respondents´ salt consumption exceeds the recommended daily dose.
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Porovnání vybraných masných výrobků se sníženým obsahem soli
Straňák, Lukáš
This diploma thesis is focused on meat products and salt content. The theoretical part defines and divides meat products according to the legislation and the technology of preparation. Single steps of meat production are also described. There are also mentioned methods of meat products evaluation in this part. Furthermore, the basic facts of salt and health complications related to its excessive intake are here also described. In the practical part are evaluated quality differences in mortadella sausage of two different recipes. The results of analysis show that it is possible to produce mortadella sausage with reduced salt content 1,4 % (instead of 2%) and without significant influence on quality. The questionnare survey shows that men consume meat product more often than women. And the most of the respondents buy meat products in supermarkets. Salt content on the food label is monitored only by a small amount of respondents. For this reason, further education needs to be done.
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Použití obalů v masné výrobě
Pavlíková, Martina
This bachelor thesis on the subject Using packaging in meat production is focused on issue about using packaging in meat production. It describes range of meat products by valid legislation regulations related to packaging. It describes process of creating meat products and used technique. It defines packaging and its functions which are important in technological, sensory and hygienic point of view. It also describes packaging creates from several materials and history of creating packaging. This thesis is also focused on each way of packaging meat and meat products and possibilities of extending of durability of meat products. Thesis is also focused on issue about defects of packaging and describes migration of substances into meat products.
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Použití vlákniny v masné výrobě
Klívarová, Tereza
The topic of my bachelor thesis is focused on using dietary fibre in meat products, mainly from technological and health aspect. The first part deals with the theory of the meat products, their classification into groups according by the legislation and inspection authorities that monitor the food harmlessness. The thesis also analyses the additives being added to food during production, especially focuses on dietary fibre – its use in technology of the meat production, the influence on human health, and specifies certain kinds of fibre that can be used in the meat processing. In the final part of the literature search, there is also analysed the production technology and specified sensory evaluation. In the practical part, the thesis focuses on the evaluation of the Myslivecká klobása with dietary fibre and without it, which was made in Institute of food technology in Mendel university in Brno. I was present when the sausages were made. After that we made sensory evaluation of products with dietary fibre and without it.
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The content of basic analytical constituents in selected meat products
KŘIVÁKOVÁ, Tereza
The aim of this study was to assess selected analytical values (water content, fat, protein, collagen and salt parts) in chosen meat products ( at least 50 pieces of product) using NIR methods. There were chosen five kinds of meat product as a studying material ham sausage ("špekáček"), sausage ("vídeňský párek"), salami ("gothajský salám"), salami ("vysočina"), bacon ("anglická slanina") from ten different manufacturers from the Czech Republic. The results showed that "vysočina" was the most fatty and salty, with a maximum content of collagen and the smallest water content. "Vídeňský párek" contained the most water, but positively it was the least fatty and salty. "Gothajský salám" was evaluated as the lowest one within the quality because the results confirmed the lowest average of protein content. The smallest content of collagen was detected by "anglická slanina" and at the same time there was the maximum variability in water content, fat content , protein and collagen as well. The most negatively correlated water and fat.There exists extremely high dependence with "anglická slanina", "gothajský salám","špekáček" and this relation is presented as very high in statistical significance (p0,001). Similar results and statistical significance (p0,001) were detected between fat and protein with "anglická slanina".
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Technologie výroby a hodnocení jakosti šunek
Nezvalová, Klára
The name of the Bachelor's thesis is the Technology of production and quality evaluation of hams, and it focuses primarily on cooked hams. Nevertheless, other types are characterized and described, too, especially the dried cured ham, which is popular abroad. All issues connected to the product are included, from its classification with the meat products, definition, ingredients, and technology of production, to the evaluation of its quality using laboratory methods. The Prague ham is now the most famous Czech ham, typical for its ingredients and technology of production. Nowadays, some attempts develop to put it on the list of guaranteed traditional specialities. The source rump plays the most important role in the production of soft smoked ham, while its quality is influenced not only by the feedstuff of the livestock, but also by manufacturing of meat itself. Moreover, the appropriate ratio of additives plays a significant role, together with the proper storage in the right temperatures. These aspects then affect the resulting quality of the product, which is checked by sensory analysis and laboratory methods.
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