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Effect of preservatives on the sensory properties of ham
Bělohoubková, Tereza ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
The Master’s thesis contemplates the effect of additives on sensory properties of ham. The theoretical part incorporates history of meat product preservation and characterization of ham from legislative and compositional point of view. Technological ham making process in the Czech republic as well as worldwide and nutritional value of cooked ham are described. Further on the thesis contains a description of traditional and new sensory evaluation methods. Discussion of current solution of the issue concludes the theoretical part. In the practical part technological highest standard ham making process was optimalized, without the use of industrial manufacturing devices. Samples of ham containing nitrite salting mix and sodium nitrate along with a ham sample without the additon of preservatives were prepared. Total content of moisture, proteins, ash and fats was determined in these samples by regular standardized methods, that were statistically compared by paired test or analysis of variance (ANOVA) with results obtained by FoodScanTM instrument. Fatty acids content was determined by gas chromatography with FID detector in samples containing additives and a sample without additives. Effect of additive adittion in ham on nutritional characteristics, fatty acids content and on concentration of TBARS (lipid oxidation products) was investigated. Within sensory analysis effect of additives on sensory properties of ham was studied by CATA method. Sensory panel consisted of consumers. In the first sensory analysis of ham samples with addition of preservatives (nitrite salting mix, sodium nitrate, sodium acetate and sodium lactate) consumers picked ham containing nitrite salting mix as the most acceptable. The chosen sample served as a base for the second sensory analysis of samples containing antioxidants (sodium erythorbate, butylhydroxyanisole, butylhydroxytoluene, sodium ascorbate) and stabilizers (sodium hydrogen phosphate and potassium phosphate). In the second sensory analysis the consumers had difficulty distinguishing the samples. Part of the sensory analysis was a marketing research and a study of ham additives perception from a consumer’s point of view.
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Porovnání senzorické jakosti šunek v závislosti na receptuře
Poukarová, Anna
This diploma thesis deals with evaluation of the quality of meat products considering chemical and sensory indicators. There are described methods for determining their constituents, such as proteins, fat, water, salt and other additional parameters. Below are mentioned possible ways of sensory evaluation of quality. Conclusion of the theoretical part presents innovation in the production of meat products. There are described raw materials increasing the nutritional value of meat products having regard to consumer pressure and new technologies in production. The practical part deals with the assessment of 13 hams from the market network extra quality ham and ham of the top quality. The sensory analyzes showed the basic descriptors of meat products: color, overall appearance in the cut, consistency, aroma, taste and overall impression. Pure muscle protein, dry matter, fat and sodium chloride were determined by the chemical analysis. The color of each samples was evaluated by spectrophotometer. The thesis includes a questionnaire survey on the theme frequency of consumption of hams and consumers preferences in their purchase.
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Stewed ham - production,structure,quality
KLIMEŠOVÁ, Hana
This diploma thesis deals with questions of the present meat products market, meat products quality and the relevant legislation with focus on steamed ham. According to the present legislation ham is divided into three categories based on the content of pure muscle protein. The categories are as follows: top-grade quality ham, choice ham and standard ham. Use of starch, food colouring ingredients, fibrous additives, vegetable protein and different animal protein is not allowed with top-grade quality ham and choice ham. Within the practical part of the diploma work twenty samples of ham from all categories were examined. The tests showed that starch was not added to any top-grade quality ham or choice ham. Starch was found only in two samples of standard ham, in which starch addition is allowed by legislation.
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