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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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Hodnocení ekonomické efektivnosti pěstování smíšených kultur vojtěšky seté a trávy
Richterová, Nikola
The aim of this study was to compare the yields of mixed crops of sown alfalfa and grasses depending on variety, cutting, ratio (alfalfa to grass rows) and year. Small-plot experiments at the Troubsko site, and field experiments at Vatín were evaluated. The quality of forage was also evaluated, namely crude fibre and crude protein content. The yields of the crops decreased with each successive cutting (p<0.05). With regard to green matter yields, the most advantageous is the cultivation of sown alfalfa in a mixed culture with alfalfa sorghum, where the ratio of alfalfa to sorghum rows is 3:1. For dry matter in the same ratio, a combination with festulolium (Hykor) is better. The crude fibre content of the mixed cultures ranged from 20.73% to 27.5% and the crude protein content ranged from 9.82% to 18.32%. It was found that the protein content was directly proportional to the amount of alfalfa in the crop.
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Use of antioxidants in the production of white sausages
Richterová, Nikola ; Pořízka, Jaromír (referee) ; Mikulíková, Renata (advisor)
This thesis focuses on the use of antioxidants in the production of white sausage. Two herbs were chosen as representatives of natural antioxidants (Salvia officinalis and Rosmarinus officinalis), whose effects were compared with the synthetic antioxidant butylhydroxytoluene. Furthermore, this thesis discusses the possibilities of using the FoodScan 2 device for the determination of basic nutritional characteristics in the produced sausages. The impact of antioxidant addition was evaluated, especially on the sensory quality and consumer acceptability of the manufactured sausage. Herbs were added to the sausages in dried, ground form and in the form of prepared ethanol extracts. The impact on the oxidative damage of the sausages during storage in cold (4 °C) for five days was also examined. The protein, fat, water, and ash content in the sausage samples was determined using the FoodScan 2 device, the results were compared with those acquired using simple analytical methods. On the day of production and then five days of storage in cold, the lipid content and fatty acid profile in the sausage samples were examined by gas chromatography, and the content of substances reactive with thiobarbituric acid in the sausage samples was examined by spectrophotometric analysis. The antioxidant activity of the samples was also measured. Furthermore, the manufactured sausage samples were subjected to microbial control. The prepared ethanol extracts and butylated hydroxytoluene were analysed for antimicrobial activity against Escherichia coli and Micrococcus luteus. For most evaluators, the herbs and their extracts that were added to the meat product appeared tasty and consumer friendly. Statistically significant differences were found between the samples using the Kruskal-Wallis test. In produced samples, herbs exhibit comparable efficiency to synthetic butylhydroxytoluene and could be a suitable alternative to synthetic food additives.
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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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