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Nutritionally important components of fish muscle in the prevention of serious diseases
Mádl, David ; Bušová, Milena (advisor) ; Holcátová, Ivana (referee)
The topic of this bachelor thesis is the issue of nutritionally important components of fish muscle in the prevention of serious diseases. Fish meat is a rich source of essential amino acids, polyunsaturated fatty acids, minerals and vitamins, which has been shown to contribute to the improvement of human health. Omega-3 fatty acids reduce the risk of cardiovascular disease. In the practical part of the thesis, the consumer preferences regarding the consumption of fish snacks and consumer awareness of the importance of fish meat for health and disease prevention are investigated by means of a questionnaire survey. This work is of benefit not only to the professional community but also to consumers. Key words: fish meat; omega-3 fatty acids; dietary recommendations; fish contamination; fish consumption A
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Rybí maso jako rozšíření sortimentu pro výrobu masných výrobků
Nevrklová, Marie
Bachelor thesis Fish meat as an extension of the range for the production of meat products deals with fish production in the Czech Republic and abroad. It also includes general characteristics of fish, composition, benefits of fish meat and its importance in human diet. This is because fish meat is a rich source of protein, fat and vitamins necessary for the proper functioning of the human body. However, the bachelor thesis also deals with the possible risks associated with the consumption of fish meat, the occurrence of heavy metals, negatively affecting human health and the importance of hygiene and good processing practices. An important part of the bachelor thesis is the technological operations related to the processing of fish and fish meat. Likewise, fish meat products that are available on the market and accessible to the general population are included in the thesis.
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Způsoby marinování a nakládání ryb
Fichtnerová, Lenka
The bachelor thesis on the topic "Methods of marinating and pickling fish" deals with the characteristics of individual freshwater and marine fish species, which are the most used in the food industry, their nutritional value, and nutritional properties. The introductory part focuses on the description of specific fish species, the different components of fish meat and their impact on human health. Furthermore, special hygienic rules for handling fishery products were described, which are determined by both Czech legislation and European Union regulations. Subsequently, the various methods of fish processing that ensure the extension of the shelf life of fish meat are explained in detail. This is followed by a description of the various methods, including marinating, pickling, and preserving. Finally, the sub-processes are evaluated in terms of the processing requirements, the raw materials used and the shelf life of the products.
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The importance of fish in human nutrition and prevention of cardivascular diseases
Škrletová, Štěpánka ; Bušová, Milena (advisor) ; Kudlová, Eva (referee)
Fish are a perfect source of high quality proteins, vitamins and minerals which are also easily digestible. Sea fish contain considerable amount of Iodine and unsaturated omega-3 acids. Unfortunately, we in Czech Republic are substantially under average in fish meat consumption compared to EU. Consumption of fish meat can prevent the occurrence of cardiovascular disease and therefore there is a recommendation to regularly consumption fish meat thanks to their favourable influences. In theoretical part of this bachelor thesis is a comprehensive overview of the information about the importance of fish meat, description of its structure, utility, consumption and potential risks. Practical part is focused on research. For evaluation of the state of consumption and level of awareness was used survey. After the results were processed, it was found that 76 % of responders is consuming fish meat and 15% of responders is more likely not to consume it. It has also been found, that the responders are mostly informed about the nutritional values of fish meat. Key words: Fish meat, omega-3, consumption, KVO, nutrition
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Vliv vykrvení na kvalitu masa kapra obecného (Cyprinus carpio)
KUBÍK, Michal
The aim of this study was to test the influence of bleeding on the flesh quality of common carp. For the assessment of the influence of bleeding on the colour, spectrophotometrical measuring was used. The sensory quality was evaluated to an ISO 8529 standard by a trained staff member of the Institute of Aquaculture and Protection of Water. Both raw and cooked samples were evaluated. Microbiological analysis was done according to ISO 4833 standard and lipid oxidation measured by TBARS. The influence of the bleeding was observed in all colour parameters (L*, a* and b*). The average of L* values was 43.7 +- 1; 42.7 +- 1, a 43 +- 0.9 in bled group and 37.51 +- 0.54; 37.98 +- 0.79; 37.42 +- 0.6 in unbled. The average of a* values was -1.4 +- 0.2; -1.6 +- 0.2; -0.9 +- 0.4 in the bled group and 4.5 +- 2.3; 3.6 +- 1.6; 7.4 +- 1 in the unbled group. A significant difference (p < 0.05) between groups was observed in all days of study in the L* and a* parameter. In the b* parameter there was a difference observed just in the first nine days. A significant difference (p < 0.05) between the bled and the unbled groups was observed in all criteria on the raw sample on the 1st and 3rd days. Cooked samples were significantly different (p < 0.05) just on the 6th day of study. Microbiological results came up to 4 +- 0.2 log CFU.g-1 in the bled group and 6.3 +- 0.1 log CFU.g-1 in the unbled group. The influence of bleeding was shown in lipid oxidation too. At the end of the study TBARS values were 17.8 +- 8.8 ug.kg-1 of the sample in the bled group and 39.9 +- 6.4 ug.kg-1 of the sample in the unbled group. In both groups, exponential growth was shown. The influence of bleeding was observed in all parameters. It can be stated that the bleeding has a positive influence on the flesh quality of common carp. In order to convert these results into practice, further studies to optimize the bleeding process are needed.
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