|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
Sensory quality of yogurts depending on production technology
KLÁPOVÁ, Kateřina
The aim of this thesis was to evaluate the sensory analysis by selected types of yogurt on the basis of two production technologies, which are the tankmethod and thermostatmethod. It were selected 4 types of white non-flavored yogurt ? Hollandia Farm yogurt, South white yogurt, South yogurt NATURE and natural yogurt KLASIK. Sensory analysis were evaluate at descriptors ? the release of whey, skim on the surface, color, aroma, consistency, texture, intensity of different flavor, overall impression of yogurt. The chemical analysis was determined dry matter content, fat content, titratable acidity (in °SH) and active acidity (pH). When comparing the impact of technology, it was found, that thermostat method had a greater effect on intensity of sweet taste, after taste intensity, texture and tankmethod influenced more by the intensity of sour taste, pleasantness color, overall pleasantness of smell and consistency.
|
|
|
Responsible Effects for Sensory Character of Meat Products
BAŽANTOVÁ, Eva
The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legislation are divided into seven groups. Sensory properties are affected by the quality of input materials, recipies, additives, packaging and process technology. Good manufacturing practices ensure the sensory quality of products.
|
|
|
Intensive Alpine Charr (Salvelinus umbla) Rearing and Feeding up to Marketable Size
ŠVINGER, Viktor William
U sivena arktického bylo provedeno testování různých krmiv při odchovu plůdku, půlroční násady a ryb o stáří 1+ do tržní hmotnosti. Součástí experimentu u plůdku byl orientační rozbor celkového tuku v krmivech a těle ryb. Pozitivní vliv krmiva na produkční charakteristiky byl prokázán pouze při odkrmu plůdku, kdy bylo u krmiva DAN-EX 1362 dosaženo signifikantně lepších produkčních výsledků oproti krmivu Milkivit (p{<}0,05). U dalších věkových skupin sivena arktického nebyl mezi testovanými krmivy (DAN-EX 2844, DAN-EX 2446) prokázán žádný signifikantní rozdíl vlivu na produkční charakteristiky. Na konci odkrmu tržních jedinců bylo provedeno zhodnocení jatečné výtěžnosti, odpadu, podílu viscerálního tuku a gonadosomatického indexu (GSI) v závislosti na pohlaví, kde bylo u jikernaček dosaženo průkazně lepších výsledků (p{<}0,05). Součástí posouzení stolní hodnoty tohoto druhu ryby byla senzorická analýza filetů. Na základě výsledků senzorického posouzení byly prokázány horší organoleptické vlastnosti mlíčáků v chuti a konzistenci svaloviny (p{<}0,05).
|
|
|
Sensoric assessment of the durable meat product depending on the production technology.
TÁBOR, Rudolf
This diploma thesis deals with sensoric analysis of the selected types of durable meat products depending on the production technology. By sensoric assessment and subsequent statistic analysis, this diploma thesis pursues to compare fermented durable meat products, made without added starting cultures, with fermented durable meat products, made with added starting cultures, and to determine which of these kinds of products are preferred by the evaluators as well as the consumers. The theoretical part of this thesis summarises the conclusions arising from the sensoric analysis of the food, including its conditions and statistical evaluation, sense perception generally and the technology of the production of fermented durable meat products. In the practical part, the applied method and results of the performed twin preference test are described. Samples of the durable meat products of the major domestic producer of the durable meat products, commonly distributed and accessible in the trade network of the Czech Republic, were used for the purpose of evaluation.
|
guest ::
