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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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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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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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