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National Repository of Grey Literature 1 records found  Search took 0.02 seconds. 
Porovnání jakostních parametrů Gothajského salámu v závislosti na receptuře
 Řehůřková, Kamila
Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salám), manufactured according to various recipes. This type of meat product is well known primarly to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6 % or 2.0 %), presence of monosodium glutamate (PG = presence or NG = absence) and group of evaluators (MK = 18-26 years old or SK = more than 60 years old). Older sensory panellists (SK; against MK) significantly evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better, regardless of the age of the assessors (MK and SK). Samples with reduced salt, without glutamate (NG1.6) were significantly worst evaluated by both the groups (MK and SK).
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