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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
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Monitoring of the fatty acid profile of pates
Martonová, Rebeka ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This thesis provides information on the nutritional values of different types of meat pates. It is primarily focused on the determination of fat and fatty acids content using gas chromatography with a flame ionization detector. The theoretical part focuses on the description of meat pates, primarily their composition. This part contains characterization pf fatty acids, methods of their extraction and analysis. The last chapter in the theoretical part is dedicated to the description of the methods which are used to determine the content of carbohydrates, crude protein and water. In the experimental part, a standard, manufactured pâté and 20 pates that were purchased were analyzed. All of them contained pork and different types of liver. In the first step, the heating time of the standard pate was optimized for the safe inactivation of Listeria monocytogenes. For the extraction of lipids was chosen method with the SOXTHERM extractor and hexane as solvent. The yeld was compared with traditional Soxhlet extraction. Following, the yield of extraction with the flexIKA extraction and petroleum ether solvent was also compared. The extracted fat was analyzed by gas chromatography. With the help of this analysis, we obtained information about the qualitative and quantitative representation of fatty acids in the samples. All samples were compared with a standard pate made by us. Carbohydrate analysis was performed spectrophotometrically according to Dubois. The results were compared with the crude protein content, which was determined by the Kjeldahl method.
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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
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