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Production of pates with the addition of mushrooms
Tóthová, Martina ; Holub, Jiří (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with mushrooms. First the 3 samples of pâtés were made to select the right concentration of mushrooms for sensory evaluation. Then the 7 samples of pâtés which contained different texture and types of mushrooms were produced. In the theoretical part pâtés are characterised, their manufacturing and types of pâtés are described. The part of literature search is description of mushrooms in general, their composition and description of mushrooms which were used for production of pâtés. Another topic is description of conditionals and methods of sensory analysis. The experimental part is focused on the production of pâtés for two sensory analyses, evaluating the heat treatment and sensory analysis. The content of vitamin D in the samples of pâtés was analysed by liquid chromatography. Processing of results of sensory analysis of pâtés was determined that the best samples were pâtés with milled champignons and champignons which were add in blender.
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The effect of the quantity and type of nuts used in the production of pâté on the product sensory quality
Mejzlíková, Blanka ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with nuts. The 9 samples of pâtés which contained different quantity of nuts and different types of nuts were produced for sensory evaluation. In the theoretical part pâtés are characterised, their history, composition and manufacturing are described. The part of literature search is description and chemical composition of nuts which were used for production of pâtés. Another topic is a description of conditionals and methods of sensory analysis and sensory evaluation of meat products. The practical part comprises production of test samples, samples for sensory analysis, evaluating the heat treatment and sensory analysis. Percentage amount of lipids and composition of fatty acids were determined by gas chromatography. Processing of results of sensory and chemical analysis of samples of pâtés was determined that the best samples were pâtés with cashew nuts and pistachios.
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Effects of the addition of fortified wine in the production of pates on the sensory quality of the product
Kmeť, Jan ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The aim of this thesis is to evaluate effect of addition of fortified wine on sensory quality of pâté. Thesis deals with preparation of fortified wine enriched pâté and their suitability for consumption. Main ingreditents, mainly meat and fortified wine are described in theoretical part. Furthermore, the technology of pâté production, methods and conditions of sensory analysis are also listed in this thesis. A total of nine types of pâté were prepared, eight of these pâtés contained different amouts of selected fortified wines. By evaluation of thermosterilation process, prepared pâtés were suitable for consumption. The sensory analysis showed us that addition of fortified wine mailny affects appearence, colour and flavour of product. Most preffered were pâtés without addition of fortified wine. Pâtés that contained Santa Cruz pink porto Rosé wine and Czech liqour wine Agni were well rated.
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Perspektivy a problematika masné výroby v rámci regionální produkce
Suchánková, Žaneta
The subject of this bachelor thesis is regional meat producers. The first part of the literature search deals with the quality regimes of the European Union and the Czech Republic. Both positive and negative aspects of the labelling systems in their impact on producers, consumers and the environment are presented. The environment is the main reason for the introduction of this sustainability strategy. The link to a particular place is also important, as is the tradition that consumers associate with higher quality products. The second part of the thesis thus focuses on the production of pâté according to the Czech Guild Standard, which refers to traditional and honest processing technology. The technological process is related to economic, hygienic and sensory quality.
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Production of pates with the addition of mushrooms
Tóthová, Martina ; Holub, Jiří (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with mushrooms. First the 3 samples of pâtés were made to select the right concentration of mushrooms for sensory evaluation. Then the 7 samples of pâtés which contained different texture and types of mushrooms were produced. In the theoretical part pâtés are characterised, their manufacturing and types of pâtés are described. The part of literature search is description of mushrooms in general, their composition and description of mushrooms which were used for production of pâtés. Another topic is description of conditionals and methods of sensory analysis. The experimental part is focused on the production of pâtés for two sensory analyses, evaluating the heat treatment and sensory analysis. The content of vitamin D in the samples of pâtés was analysed by liquid chromatography. Processing of results of sensory analysis of pâtés was determined that the best samples were pâtés with milled champignons and champignons which were add in blender.
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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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Sledování mikrobiologické jakosti paštik
Hábová, Eva
The aim of this thesis was to study the microbiological quality of different types of pâtés supplied by a Czech manufacturer. We investigated the occurrence and changes in selected microorganisms during the storage process. In all cases, we aimed to measure the total plate count, total number of psychrotrophic microorganisms, mold and yeasts and enterococci, as well as Enterobacteriaceae and Escherichia coli bacteria. Part of the samples was also examined for the effects of storage temperature (5 and 8 ° C) on the microbiological quality of pâtés. No statistical significance between microbial quality of the products stored at 5 and at 8 ° C was proved. The worst microbiological quality was discovered in the samples of course pâtés, where high levels of Enterobacteriaceae as well as traces of total plate count, psychrotrophic microorganisms, mold and yeasts were detected. In order to achieve a high microbiological quality of pâtés (as well as other meat products), the use of high quality raw materials and strict compliance with approved manufacturing processes is absolutely essential, as is sufficient hygiene during the production and distribution as well as in the course of the actual sale.
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Effects of the addition of fortified wine in the production of pates on the sensory quality of the product
Kmeť, Jan ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The aim of this thesis is to evaluate effect of addition of fortified wine on sensory quality of pâté. Thesis deals with preparation of fortified wine enriched pâté and their suitability for consumption. Main ingreditents, mainly meat and fortified wine are described in theoretical part. Furthermore, the technology of pâté production, methods and conditions of sensory analysis are also listed in this thesis. A total of nine types of pâté were prepared, eight of these pâtés contained different amouts of selected fortified wines. By evaluation of thermosterilation process, prepared pâtés were suitable for consumption. The sensory analysis showed us that addition of fortified wine mailny affects appearence, colour and flavour of product. Most preffered were pâtés without addition of fortified wine. Pâtés that contained Santa Cruz pink porto Rosé wine and Czech liqour wine Agni were well rated.
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The effect of the quantity and type of nuts used in the production of pâté on the product sensory quality
Mejzlíková, Blanka ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with nuts. The 9 samples of pâtés which contained different quantity of nuts and different types of nuts were produced for sensory evaluation. In the theoretical part pâtés are characterised, their history, composition and manufacturing are described. The part of literature search is description and chemical composition of nuts which were used for production of pâtés. Another topic is a description of conditionals and methods of sensory analysis and sensory evaluation of meat products. The practical part comprises production of test samples, samples for sensory analysis, evaluating the heat treatment and sensory analysis. Percentage amount of lipids and composition of fatty acids were determined by gas chromatography. Processing of results of sensory and chemical analysis of samples of pâtés was determined that the best samples were pâtés with cashew nuts and pistachios.
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Technologie výroby a hodnocení jakosti roztíratelných masných výrobků
Řehůřková, Kamila
My bachelor thesis deals with spreadable meat products. The first part is mainly about technology of individual meat products, especially bakery cream, métský salami, pates, terrines, galantines and can. In this thesis is describe a meat as the main raw material for the production of meat products and also influences on meat quality. It also describes the distribution of meat products by the traditional method of cutting and distribution of meat products as indicated in Czech legislation Notice no. 69/2016. Spreadable meat products are not a special category of products indicated by the legislation, but there are special terms of use. Spreadable meat products are divided on fermented and cooked. In the second part of the thesis describes the hygiene, sanitary requirements on businesses and legal requirements for operations. Each enterprise must observe the principles of good hygiene and must do everything to adapt. I also deal with the system to ensure food safety HACCP and its explanation. This is related to the concepts of risks and hazard in food., which are also described. Hazard may be physical, chemical and biological.
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