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The effect of the quantity and type of nuts used in the production of pâté on the product sensory quality
Mejzlíková, Blanka ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with nuts. The 9 samples of pâtés which contained different quantity of nuts and different types of nuts were produced for sensory evaluation. In the theoretical part pâtés are characterised, their history, composition and manufacturing are described. The part of literature search is description and chemical composition of nuts which were used for production of pâtés. Another topic is a description of conditionals and methods of sensory analysis and sensory evaluation of meat products. The practical part comprises production of test samples, samples for sensory analysis, evaluating the heat treatment and sensory analysis. Percentage amount of lipids and composition of fatty acids were determined by gas chromatography. Processing of results of sensory and chemical analysis of samples of pâtés was determined that the best samples were pâtés with cashew nuts and pistachios.
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Use of the addition of aromatic herbs in the production of pates
Mejzlíková, Blanka ; Hoová, Julie (referee) ; Mikulíková, Renata (advisor)
This diploma thesis deals with the production, characterization and senzory evaluation of pâtés with aromatic herbs. Specifically levander (Lavandula angustifolia), coriander (Coriandrum sativum), savory (Satureja hortensis), sage (Salvia rosmarinus) and hyssop (Hyssopus officinalis). The theoretical part is focused on the description of meat and meat products, pâtés, their composition and production technology. Part of the theoretical part is also a description of the aromatic herbs and the possibilities of their use in meat products, it also deals with methods and conditions of senzory analysis. In the experimental part, the production of pâté with aromatic herbs was optimized, specifically the amount of liver and the amount of aromatic herbs were optimized. The experimental part also deals with the production of pâtés for senzory analysis, the senzory analysis and the characterization of pâtés. The produced pâtés were characterized in terms of selected nutritional characteristics (content of fats, fatty acids, carbohydrates and proteins), it also were characterized in terms of water content, antioxidant activity, total phenolic substances and volatile substances. Processing the results of the senzory analysis, it was found that in terms of acceptability, all pâtés with aromatic herbs were rated worse than the standard (pâté without herbs). The addition of herbs had a positive effect on the antioxidant activity of the produced pâtés and the associated nutrional value of the pâtés.
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The effect of the quantity and type of nuts used in the production of pâté on the product sensory quality
Mejzlíková, Blanka ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with nuts. The 9 samples of pâtés which contained different quantity of nuts and different types of nuts were produced for sensory evaluation. In the theoretical part pâtés are characterised, their history, composition and manufacturing are described. The part of literature search is description and chemical composition of nuts which were used for production of pâtés. Another topic is a description of conditionals and methods of sensory analysis and sensory evaluation of meat products. The practical part comprises production of test samples, samples for sensory analysis, evaluating the heat treatment and sensory analysis. Percentage amount of lipids and composition of fatty acids were determined by gas chromatography. Processing of results of sensory and chemical analysis of samples of pâtés was determined that the best samples were pâtés with cashew nuts and pistachios.
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