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Senzorické hodnotenie akosti hotových pokrmov
Senčáková, Iveta
In the first part the diploma thesis deals with the characteristic of meals, legislative requirement for meal production and the technology of ready meals production. Then the thesis concentrate on the packaging, the storage of ready meals and factors which affect food safety. The theoretical part of this thesis ends with principles of food sensory analysis. The practical part is drawn up on the initiative of the company, which dedicates to ready meals production. Selected samples of ready meals, which were made by different producers and that were available on the czech market, were analysed in the three descriptors - appearance, texture and taste. Results were processed using Duncan´s test and evaluated. At the end, acceptability and preferences of samples of chosen ready meals were evaluated.
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Sledování změn jakostních ukazatelů při prodloužení doby trvanlivosti tepelně opracovaných masných výrobků
Holčíková, Radmila
This thesis „Monitoring of changes in quality indicators when prolonging the shelf life of heat-treated meat products“, deals with the legislativ, composition and procesing of heat-treated meat products in the first part. Next part describes the possibilities inactivation of microorganisms and sensory analysis. The last part of the literature review deals with a food packaging. The practical part deals with sensory evaluation of two samples with different meat kontent during the period of seven months. The appearence, the surface of the intestine, texture (by touch), surface of the cut, smell, smell intensity, texture (biting), taste, taste intensity, salinity, the presence of acidic, metallic, sweet and bitter taste were evaluated. Results were processed using Duncan's test and evaluated. It was found that the sensory evaluation of both samples did not differ much from each other. For both samples, it would be possible to extend the date of minimum durability to seven months.
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Senzorická jakost sterilovaných masozeleninových výrobků určených pro dětskou výživu
Hroudová, Soňa
The diploma thesis titled Sensory quality meat-vegetables sterilized products intended for infant nutrition in the first part deals with good nutrition to children and basic food ingredients. Another part describes how to best introduce children baby foods. Also, the production of baby foods and their legislation. The last part of the literature review deals with sensory analysis of food. For the practical part has selected four baby food, which were sensory evaluated after a period of twenty-one months, every three months. Evaluated the color saturation, coloring uniformity, consistency, homogenity, smell and taste. Results were processed using Duncan's test and evaluated. It was found that for all four types of child nutrition for better preservation of sensory quality of storage in the dark. In all samples, it would be possible to extend the minimum shelf life of eighteen at twenty-one months.
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