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Vliv vybraných faktorů na rychlost kažení plodové zeleniny
ŠUTKOVÁ, Jana
Fruiting vegetables are among the most consumed vegetables worldwide, so it is important to constantly optimise storage conditions. The aim of the thesis was to assess the effect of tomato treatments (tap water, Cibulex) and storage temperatures (6.5 °C, 15 °C, 21 °C) on the rate of spoilage, to evaluate the preferences of respondents (n=347) regarding the consumption and purchase of tomatoes and to assess the supply of tomatoes in the market network. Tomato samples treated with Cibulex solution showed a lower increase of selected groups of microorganisms compared to control samples. In the questionnaire survey, it was found that 97% of the respondents consumed tomatoes and preferred domestic cherry tomatoes, with a sweet taste and juicy consistency. When purchasing tomatoes, respondents are mainly influenced by the price, quality and appearance of tomatoes. A relatively large proportion of respondents (63 %) store tomatoes at refrigerator temperature, which is not suitable because of the loss of flavour and taste of tomatoes. A survey of the tomato offer in nine supermarket chains (Tesco, Albert, Penny, Kaufland, Globus, Flop, Coop, Norma and Lidl) revealed a wide range of tomatoes during the summer and winter periods. The widest range (n=12) was found in the Globus and Lidl chains during the winter period.
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Způsoby prodloužení údržnosti mléčných výrobků
Piskačová, Martina
This thesis on a Method for extending the shelf-life of dairy products in its theoretical part with milk and milk products, in special chapters separately with fresh cheese - their general process of production and possible defects. Furthermore, the theoretical part deals with the reasons for spoilage of dairy products, due to the external environment on microorganisms. These include in particular the temperature, pH and water activity. The other chapters are focused on different basic methods for extending shelf-life, which are often used in dairying. These include antimicrobial agents, lactic acid bacteria. Lactic acid bacteria is devoted to a separate subhead with protective lactic acid bacteria. The last part of the theoretical thesis is focused on hygiene, which to make cheese inseparable. The practical part of this study looked at the effects of protective cultures added to fresh cheeses. In dairy pilot plant were produced four kinds of cheese - three different types of protective cultures, one with classic cream culture. Samples were always salted and unsalted. All samples were then evaluated by chemical and microbiological analysis to determine the effect on shelf life.
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