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The content of basic analytical constituents in selected raw meat
URBAN, Martin
This work is focused on the pork meat analysis. The moisture, fat, protein, collagen parts content in pork ham, shoulder and loin were measured with the NIR-method using. The samples from Masokombinát Plzen presented a high moisture content in comparison with the lower fat content. In the opposite the samples from Slaughterhouse contains a higher level of fat and less water. The pork ham purchased from the Slaughterhouse Lisov comprised 66.20 %, respectively 71.65 %, respectively 72.99 % moisture. Pork ham from the manufacturer Masokombinát Plzen contained 74.28 %, respectively, 75.18 %, respectively, 73.84 % moisture. The fat content of pork ham from manufacturer Slaughterhouse Lisov was measured 12.27 %, respectively, 4.55 %, respectively. 3.96 %. Pork ham from the manufacturer Masokombinát Plzen contained 1.76 %, respectively, 2.06 %, respectively, 3.01 % fat. The highest humidity of 75.29 % was measured at the pork shoulder by Masokombinát Plzen. At least moisture contained pork ham purchased from the manufacturer Slaughterhouse Lisov (66.2 %). Analysis revealed a high fat content of 12.03 % by the pork shoulders manufacturer Slaughterhouse Lisov. At least 1.76 % fat contained pork ham producer Masokombinát Plzen. Content of protein was the highest in pork ham by Slaughterhouse Lisov 24.13 %. Content of only 18.34 % of the protein was measured at the pork shoulder by Libor Novak. Most parts of the collagen contained pork loin from Slaughterhouse Lisov 1.78 %. Content of 0.4 % collagen parts were the lowest measured value. The highest moisture content (75.29 %) was measured at the pork shoulder producer Masokombinát Plzen, at least contained a pork ham from Slaughterhouse Lisov (66.2 %), the highest fat content (12.03 %) was observed in the pork shoulder from the manufacturer Slaughterhouse Lisov, the least fat (1.76 %) contained pork ham from Masokombinát Plzen. The richest content of proteins was in pork ham producer Slaughterhouse Lisov (24.13 %), only 18.34 % of the protein was measured at the pork shoulder of the company Libor Novak. The most of the collagen contained in sample from pork loin from Slaughterhouse Lisov (1.78 %) and the lowest in pork leg (0.32 %) from the manufacturer Masokombinát Plzen.
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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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The lipid quality of our economically significant fish species
KREJSA, Jakub
The level of fish consumption in the Czech Republic is very low. One of the possible factors influencing this situation is low awareness of the customer or consumer. The thesis "The Lipid Quality of our economically significant fish species" works with the list of nineteen economically most significant fish species not only including fish from the semi-intensive and intensive breeding, but also such species that are interesting for the consumption from the sport fishing point of view. The samples taken from particular fish were primarily used for the analysis of the fat content and fatty acid composition. The analysis established very interesting results in this field and created basis for further analysis for establishing atherogenic and thrombogenic index or for formation of nutritive values mentioned as "Big 7" (fat content and the ratio of fatty acid out of it, sacharide content and the sugar ratio in it, protein content, ash content and energy value) by particular fish species according to the regulation ES 1169/2011. The results of this work confirmed that the fat content and its composition are highly influenced by the type of ingested nourishment. The fish bred in semi-intensive way with the highest fat content are Common carp (7,62 ? 2,9 %) and Silver carp (6,87 ? 1,37 %). On the contrary the predatory fish evinced the fat content usually within 1%. The fish from extensive breeding or the types caught in sport fishing are in the fat con-tent more balanced. The fattest fish in this group is Silver Bream (5,52 ? 0,44 %) and the lowest content evinced Goldfish (1,14 ? 0,38 %). Also the species living in the aquaculture and living in the free waters as well were compared (Common carp, Rainbow trout, Peled, Tench, Wels catfish). The fatty acid composition significantly depends on the fat content. The predatory fish contain 195 - 219 mg×100 g-1, the most (p0,05) was found by the peled from the extensive breed (1048 mg×100 g-1 EPA + DHA). The participation of SFA by the most of the fish was under 30%, the content of MUFA was the highest by the Common carp (52,71 ? 7,75 %), the lowest by the European perch (18,83 ? 1,12 %). Pike, Zander and European perch contain relatively the most of PUFA, this is over 50%. All the fish species (Nile tilapia excluded) show in this study the values of atherogenic index below 0,5 and thrombogenic index below 0,4. The total energetic value was counted from the results of nutritional values presented in the "Big 7" list. The higher energetic value is directly proportional to the increasing fat content. The fish species included in this thesis show the total energetic value in the range of 500 - 900 kJ×100 g-1. The results of this study bring complete, laboratory proven information about the nutrition composition of our fish. This data can be appli-cable not only to increase the knowledge of the customers but mainly to be used by breeders and manufacturers of fish as an implement of fulfilling the duty of stating the nutrition facts on their products according to ES 1169/2011 on the providing infor-mation about the eatables to the consumers.
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Validace nutričních parametrů uvedených na obalech vybraných potravin
Pláteníková, Markéta
The main purpose of this diploma thesis was to study legislative requirements about marking food products with nutrition labels and summarize the activities and procedures of supervising organizations connected to problematic of goods marking. One of the goals was to briefly describe technological and producing methods of selected food - ham, cheese, kephir milk, baby food with fruit, wafer, bread, wholemeal puffed bread and chocolate. Next goal was to evaluate the risks of food consumption with deceptive nutrition labels. In the practical part of this thesis I have determined quantity of saccharides, lipids, proteins and salt in selected food products by standard methods. Simple saccharides were determined by Schoorl's method and starch volume by Ewers's method. Lipids were determined by Soxhlet's extraction and after put through derivatization. In gas chromatograph (GC) were detected fatty acids. Apart from the Soxhlet's extraction was made also extraction according to Hara and Radin (1987) for comparison. Proteins were determined by method using nitrogen according to Kjehdal with adjustments according to Winkler. The amount of salt was detected analytically by argetometric precipitating titration. Determination the volume of nutritive parameters was made in three ranks of selected products. From obtained results were evaluated possible risks, which might be caused by consumption of food products with deceptively stated nutritive labels.
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Suroviny pro výrobu jemného pečiva a výrobní sortiment
Šindelářová, Monika
There is contained legislature about pastry and consumption of pastry in the first part of this bachelor's thesis on the topic Raw materials for the production of pastry and productive assortment. The second part of the work is focused on the nutritional composition of basic raw materials (flour, fat, sugar, leavening agents, water, milk, eggs, bakery improvers, filling) and on their main functions in dough and pastry. There is described dividing of pastry into cake pastry, Christmas cake, fried pastry, puff pastry, short pastry, sponge pastry and whipped pastry, their production and assortment of pastry in the next part. There is briefly described package of pastry and possibility of using freezing technology in the bakery and there is fat content of pastry in the last part. There are pictures of assortment of pastry in the enclosure.
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Optimization of the drying processes of preserved meat products
BORKOVCOVÁ, Alena
My thesis which deals with optimization of durable meat products processing. Research has found that during drying a durable meat product, there has been a gradual water loss and impairment of aw below 0.85. Fat and salt levels were rising. Measured values show that an optimum time to dry durable meat products is 42 days and it should be done gradually. Measurements have shown that the results are strongly influenced by random variations. Only the difference in the average proportion of fat between 7th and 14th day wasn´t proved at the 5% level of significance.
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Determine the amount of subcutaneous fat in floorball players.
HANŠPACH, Luboš
Increased emphasis is now being placed on dynamics, speed, and coordination in players of team sports (floorball, football, ice hockey, volleyball). The body fat is one of the factors that influences the the power of the players in sports. A comparisson between 2 flooball teams will be made and body fat will be measured. The teams entail various age groups of teams of Ceske Budejovice and Liberec, namely: adults, juniors, adolescents, younger pupils, older pupils both in men and women. Later, the body fat figures will be compared among players of different age groups. Then we can compare the amount of the fat body in the floorball players from single teams. The we can analyze if the different training load has any impact on the amount of the body fat. The goal of this work is to analyze and consider the amount of body fat in floorball players together with different physical burden in different age groups and demographic conditions.
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Breeder and economic evaluation of selected goat breed
CHVOSTOVÁ, Martina
The research was done during 2004 {--} 2006 on ecological farm specialised for Czech white shorthaired goat. Milk production per lactation period was in 2004 390 kgs, in 2005 381 kgs. It was deeply below average. In 2006 it grew up to 678 kgs that was only little below average of 707 kgs in Czech Rep. The average day milk yield was that year 2,5 kg per goat. This breed has very low fertility in longterm. Farm match the requirements of financial health. In 2006 was the income per one goat 24 818 CZK and variable costs 17 310 CZK per goat.
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