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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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Influence of producing technology on flavour of Edam cheese
Urbanová, Andrea ; Buňka, František (referee) ; Vítová, Eva (advisor)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The samples came from dairy MILTRA B s. r. o. Městečko Trnávka. A number of aroma active substances contribute to flavour of cheese. From the chemical point of view they are volatile compounds, including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. Their content increases during ripening by influence of proteolytic and lipolytic changes and creates aroma, which is characteristic for type of cheese. The development of these components was monitored in chosen Edam cheese (30 % fat in dry matter) by headspace-SPME/GC method. The fiber CARTM/PDMS 85 µm was used for extraction of aroma compounds. The samples were taken from cheesemilk up to technologically ripe cheese. In total 30 aromatic compounds were identified, their content increased during ripening. The first increase was observed after pressing and then especially in second part of ripening. For comparison Edam cheese samples were also sensorially evaluated during ripening. The ordinal scale and profile tests were used for evaluation of organoleptic properties (appearance, texture, taste, aroma). The sensory quality was improved during ripening, but significant changes were not observed with regard to fine taste and smell of Edam cheese given by globally low content of aroma active compounds.
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Testing of sensory abilities of assessors - studying of taste sensitivity
Chytilová, Eliška ; Janoušková, Eva (referee) ; Vítová, Eva (advisor)
The aim of this diploma thesis is to study the sensitivity of one of the five human senses - taste. It deals with anatomy of taste sense, taste perception and it also describes which kinds of taste we are able to identify. Sensory analysis is focused on human senses and their practical use. Consequently, the requirements for sensory assessors, requirements for sensory laboratory, methods used in sensory analysis and summary of legislation in this area are described in this thesis. In order to perform qualified sensory assessment, the laboratory needs accreditation. On this account the requirements of Czech accreditation institute are mentioned here. Methods suitable for studying of taste sensitivity of sensory assessors are chosen and validated in experimental part. Standard operating procedures are elaborated for these chosen methods.
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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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Possible Uses of Camp in Interpretation of Czech Contemporary Cultural Background
DEMETER, Peter
Proposed dissertation is focusing on specific eccentric aesthetics based on hyperboles, ambivalent meanings and ironic attitude, which in Anglo-American background is so called camp derived from French. Camp origin can be found on the court of Louis XIV, where we can notice passionate tries to cultivate affected court-style culminating in baroque metaphor of the world as a theatre. Due to impact of modernity and postmodernity, scope of the camp extended to various cultural spheres and phenomenon began to corelate through its eccentricity with common marginality, respectively with something what is different from "normality" and "genuineness" also settled schemes of perception or ways of historical reflection. Goal of proposed dissertation is based on theoretical-historical interpretations to trace mentions of camp (mainly in literature) with focus on Czech background, where its rich interpretational potential can clarify most of social-cultural tendencies.
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"Guilty pleasures": The tension between the pleasure from popular culture and good taste
Ružičková, Judita ; Reifová, Irena (advisor) ; Jansa, Petra (referee)
This Master's thesis deals with the phenomenon of so-called guilty pleasures within the consumption of popular culture. The theoretical basis of this work consists of three thematic pillars. Specifically: concepts related to the consumption of popular culture by authors such as Fiske and Ang; a distinction based on taste and cultural consumption, in particular by Bourdieu, Peterson and Holt; and a set of theoretical-critical views on the very concept of guilty pleasure. However, this complex combination of (not only) pleasure and guilt is still just gaining more academic attention. Therefore, the aim of this thesis is to contribute to the understanding of this phenomenon, through individual interviews with consumers characterized by both high cultural capital and a wide range of preferences, known as cultural omnivory. Within those consumers, the contrast of low and high taste, the presumed clash of acceptance of legitimized aesthetic rules and their violation, are present. The research question "How do cultural omnivores with a high cultural capital perceive the consumption of products of popular culture - especially those which they consider their guilty pleasures?" is answered through thematic analysis of coded interviews.
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Lexical-gustatory Synaesthesia in Native Speakers of Czech
Hupáková, Kateřina ; Chromý, Jan (advisor) ; Lehečková, Eva (referee)
This thesis presents the current knowledge about synesthesia as a specific mode of perception where a sensation (i.e. an inducer) induces another sensation which is not actually present (i.e. a concurrent). Special attention is paid to lexical-gustatory synaesthesia, a special type of synesthesia in which taste is the concurrent (word > taste). The empirical part of the thesis is devoted to practical research of lexical-gustatory synaesthesia among Czech native speakers. It describes the methodology of data collection including a questionnaire survey and the selection of respondents. The core and main benefit of the thesis lies in the detailed descriptions of four selected lexical-gustatory synaesthetes with whom we conducted a one-hour interview questioning the nature of their experiences. The information obtained from this research together with realted related the findings from the literature are summarized in the conclusion of this thesis.
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Czech Film Taste in Sociological Perspective
Smoljaková, Natálie ; Holeček, Tomáš (advisor) ; Balon, Jan (referee)
The aim of this work is to find specific preferences of Czech film consumers. By these specific preferences it is meant the type of stories, heroes or genres which does Czech film audience prefer. The analysis is made on the most popular films (i.e. with the biggest attendance) in last twenty years using the theory of Erving Goffman, especially his concept of frame analysis. By using the terms of frame analysis the content of the selected films is compared with the same amount of the most popular films in USA. This comparison is then used to find the differences or similarities among these two different areas, but in particular it is done to underline the specifics of Czech film audience. Powered by TCPDF (www.tcpdf.org)
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