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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
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The effect of the addition of local wines in the production of wine sausages
Brlíková, Eliška ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The aim of this diploma thesis was to determine the effect of the addition of several types of local wines in the production of wine sausages. Selected wine varieties were characterized using basic and modern analytical methods (liquid chromatography with a diode array detector) and the obtained results were compared with the results of sensory analysis.The sensory analysis was divided into two parts, the first evaluated six non-traditional wine varieties used in the production of wine sausages and the second part evaluated samples with the addition of the traditionally used wine variety Veltlínské zelené, but in three different volumes. Using the Statistica program, the data obtained from the sensory analysis were processed and the mutual correlation was evaluated. Using the gas chromatography method with a flame ionization detector the fatty acid content of a standard sample of wine sausage has been determined. Based on all the determined results, the best wine variety for the production of wine sausages was chosen, it was the blue grape variety André.
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Possibilities of using moringa oleifera in the production of meat products
Richterová, Nikola ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the addition of moringa oleifera and its influence on the sensory quality of meat products, specifically wine sausages. The theoretical part describes the meat, the division of meat products, and the basic technological operations leading to their production. Furthermore, wine sausage, its composition, and production technology are characterized. The description of moringa oleifera and its chemical composition follows. The conclusion of the theoretical part is devoted to sensory analysis, conditions for sensory assessment, and the main methods of this analysis. The experimental part is focused on the production of wine sausages with various additions of moringa oleifera and subsequent sensory evaluation of these sausages. When assessing the sensory quality of the sausages, the samples were evaluated according to their appearance, smell, taste, and texture. A total of 25 evaluators, who were representing ordinary consumers, took part in the sensory evaluation. The content of lipids and fatty acids in the samples of sausages was analyzed by gas chromatography. A separate sample of Moringa was also analyzed by gas chromatography. The polyphenol content of the samples was determined by liquid chromatography. Using the Kruskal-Wallis test, it was found that there were statistically significant differences between the samples. The sample with the lowest addition of moringa and the sample without moringa were assessed very similarly and were evaluated as the best. While the sample with the highest moringa addition was rated the worst in all assessed categories.
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Technology for the production of wine sausage with the addition of cheese
Kejmarová, Anna ; Nábělek, Jakub (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis was to investigate the effect of soft cheese on the organoleptic properties of wine sausage. Samples of wine sausages were taken before and after baking and the percentage of lipids in the sample and the content of individual fatty acids were determined using the analytical method of gas chromatography. The sensory analysis was divided into two parts. In the first part, the evaluators assessed the appearance, aroma, consistency, texture, taste, overall evaluation and balance of the cheeses. The second part focused on the overall evaluation and selection of the most flavourful samples. The data obtained from the sensory analysis were processed and evaluated using Excel. The most unpalatable wine sausage, from the results of the sensory analysis, was the wine sausage with ermine.
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The effect of the addition of local wines in the production of wine sausages
Brlíková, Eliška ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The aim of this diploma thesis was to determine the effect of the addition of several types of local wines in the production of wine sausages. Selected wine varieties were characterized using basic and modern analytical methods (liquid chromatography with a diode array detector) and the obtained results were compared with the results of sensory analysis.The sensory analysis was divided into two parts, the first evaluated six non-traditional wine varieties used in the production of wine sausages and the second part evaluated samples with the addition of the traditionally used wine variety Veltlínské zelené, but in three different volumes. Using the Statistica program, the data obtained from the sensory analysis were processed and the mutual correlation was evaluated. Using the gas chromatography method with a flame ionization detector the fatty acid content of a standard sample of wine sausage has been determined. Based on all the determined results, the best wine variety for the production of wine sausages was chosen, it was the blue grape variety André.
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Possibilities of using moringa oleifera in the production of meat products
Richterová, Nikola ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the addition of moringa oleifera and its influence on the sensory quality of meat products, specifically wine sausages. The theoretical part describes the meat, the division of meat products, and the basic technological operations leading to their production. Furthermore, wine sausage, its composition, and production technology are characterized. The description of moringa oleifera and its chemical composition follows. The conclusion of the theoretical part is devoted to sensory analysis, conditions for sensory assessment, and the main methods of this analysis. The experimental part is focused on the production of wine sausages with various additions of moringa oleifera and subsequent sensory evaluation of these sausages. When assessing the sensory quality of the sausages, the samples were evaluated according to their appearance, smell, taste, and texture. A total of 25 evaluators, who were representing ordinary consumers, took part in the sensory evaluation. The content of lipids and fatty acids in the samples of sausages was analyzed by gas chromatography. A separate sample of Moringa was also analyzed by gas chromatography. The polyphenol content of the samples was determined by liquid chromatography. Using the Kruskal-Wallis test, it was found that there were statistically significant differences between the samples. The sample with the lowest addition of moringa and the sample without moringa were assessed very similarly and were evaluated as the best. While the sample with the highest moringa addition was rated the worst in all assessed categories.
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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
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