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Production of pates with the addition of mushrooms
Tóthová, Martina ; Holub, Jiří (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with mushrooms. First the 3 samples of pâtés were made to select the right concentration of mushrooms for sensory evaluation. Then the 7 samples of pâtés which contained different texture and types of mushrooms were produced. In the theoretical part pâtés are characterised, their manufacturing and types of pâtés are described. The part of literature search is description of mushrooms in general, their composition and description of mushrooms which were used for production of pâtés. Another topic is description of conditionals and methods of sensory analysis. The experimental part is focused on the production of pâtés for two sensory analyses, evaluating the heat treatment and sensory analysis. The content of vitamin D in the samples of pâtés was analysed by liquid chromatography. Processing of results of sensory analysis of pâtés was determined that the best samples were pâtés with milled champignons and champignons which were add in blender.
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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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Effects of the addition of fortified wine in the production of pates on the sensory quality of the product
Kmeť, Jan ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The aim of this thesis is to evaluate effect of addition of fortified wine on sensory quality of pâté. Thesis deals with preparation of fortified wine enriched pâté and their suitability for consumption. Main ingreditents, mainly meat and fortified wine are described in theoretical part. Furthermore, the technology of pâté production, methods and conditions of sensory analysis are also listed in this thesis. A total of nine types of pâté were prepared, eight of these pâtés contained different amouts of selected fortified wines. By evaluation of thermosterilation process, prepared pâtés were suitable for consumption. The sensory analysis showed us that addition of fortified wine mailny affects appearence, colour and flavour of product. Most preffered were pâtés without addition of fortified wine. Pâtés that contained Santa Cruz pink porto Rosé wine and Czech liqour wine Agni were well rated.
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Perspektivy a problematika masné výroby v rámci regionální produkce
Suchánková, Žaneta
The subject of this bachelor thesis is regional meat producers. The first part of the literature search deals with the quality regimes of the European Union and the Czech Republic. Both positive and negative aspects of the labelling systems in their impact on producers, consumers and the environment are presented. The environment is the main reason for the introduction of this sustainability strategy. The link to a particular place is also important, as is the tradition that consumers associate with higher quality products. The second part of the thesis thus focuses on the production of pâté according to the Czech Guild Standard, which refers to traditional and honest processing technology. The technological process is related to economic, hygienic and sensory quality.
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Production of pates with the addition of mushrooms
Tóthová, Martina ; Holub, Jiří (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with mushrooms. First the 3 samples of pâtés were made to select the right concentration of mushrooms for sensory evaluation. Then the 7 samples of pâtés which contained different texture and types of mushrooms were produced. In the theoretical part pâtés are characterised, their manufacturing and types of pâtés are described. The part of literature search is description of mushrooms in general, their composition and description of mushrooms which were used for production of pâtés. Another topic is description of conditionals and methods of sensory analysis. The experimental part is focused on the production of pâtés for two sensory analyses, evaluating the heat treatment and sensory analysis. The content of vitamin D in the samples of pâtés was analysed by liquid chromatography. Processing of results of sensory analysis of pâtés was determined that the best samples were pâtés with milled champignons and champignons which were add in blender.
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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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Effects of the addition of fortified wine in the production of pates on the sensory quality of the product
Kmeť, Jan ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The aim of this thesis is to evaluate effect of addition of fortified wine on sensory quality of pâté. Thesis deals with preparation of fortified wine enriched pâté and their suitability for consumption. Main ingreditents, mainly meat and fortified wine are described in theoretical part. Furthermore, the technology of pâté production, methods and conditions of sensory analysis are also listed in this thesis. A total of nine types of pâté were prepared, eight of these pâtés contained different amouts of selected fortified wines. By evaluation of thermosterilation process, prepared pâtés were suitable for consumption. The sensory analysis showed us that addition of fortified wine mailny affects appearence, colour and flavour of product. Most preffered were pâtés without addition of fortified wine. Pâtés that contained Santa Cruz pink porto Rosé wine and Czech liqour wine Agni were well rated.
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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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Senzory evaluation sort of meat product according to production
LIŠKOVÁ, Andrea
The topic of this thesis is sensory evaluation of a selected type of meat product, depending on a manufacturing technology. This work deals with findings on consumers' attitudes pates and evaluating the quality of selected assortment of pates selected by sensory analysis. The theoretical part is focused on the characteristics of meat products, history of pates, its types and an offer on a current market. The thesis describes different raw materials used in the manufacture of pates and production itself. The next part deals with the definition of sensory analysis, conditions and used methods. The practical part includes a questionnaire that is focused on different age group that are compared with each other, depending on the attitude of consumers towards pates. Than selected sensory methods have been tested for the selected types of pates. Finally it was involved research for the company Mauz, s.r.o., which concerned an attractiveness and cost of packing pates.
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