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Vplyv znižovania obsahu soli na technologickú, hygienickú a senzorickú akosť mletých mäsových výrobkov
Kertysová, Klaudia
In this diploma thesis entitled "Influence of salt reduction on technological, hygienic and sensory quality of minced meat products" the theoretical part discusses the quality of meat, characteristics and division of meat products in the traditional way and according to legislative standards. Furthermore, the raw materials and individual technological steps necessary for the production of minced meat products are characterized. More specifically, the influence of salt on the technological, hygienic and sensory quality of meat products is described. Another part of the work focuses on a specific meat product of Vysočina salami. The characteristics, legislative requirements, recipe and production process of the sausage are defined. The practical part of the diploma thesis is focused on the production of two variants of salami with a salt content of 2% and 1.75%. Individual variants of Vysočina salami with different salt content are subjected to analysis in terms of chemical composition, sensory evaluation, color and microbiological quality.
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The salt intake in school children´s diet
MIČULKOVÁ, Barbora
It is generally known that the intake of salt in civilized countries has been currently multiple times exceeding the recommended amount that was set by the World Health Organization to less than 5 grams per a day. In Czech Republic this dose has been exceeded up to three times. The aim of this bachelor thesis is to evaluate the amount of the salt in lunches at school cafeterias in regards to the current nutritional recommendations. The thesis is divided into two parts, theoretical and practical. The theoretical part is about importance of sodium and salt in human diet, recommended amount of salt for adults and children, and complications related to its excessive intake. Furthermore it focuses on the occurrence of salt in food, the reduction of the salt in the diet and the nutrition of children. In the practical part I worked with five school canteens in České Budějovice, that provided me with weekly menus along with the list of raw materials and the quantity of salt used in individual lunches. The sodium content was evaluated by the Nutriservis Professional application, in which I inserted the raw materials the lunches were cooked from. According to the equation, I converted the amount of sodium to the amount of salt, added the amount of salt contained in average portion served at school canteens and compared the total amount to 1,7 grams, which is supposed to be in one portion. Based on the results of the verbal evaluation tables, all the school canteens of the research group exceeded the recommended salt limit in all the observed days. Groups of foods that have greatly influenced their high salt content include bakery products, cheeses and meat products. More attention needs to be paid to this subject, on the part of parents, and school canteens.
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