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Srovnání kvality plodů asijských a evropských hrušní
Jarolík, Ivan
Theoretical part of this bachelor's thesis contains brief history of pear cultivation from ancient Greece to expansion of pears in the USA. In practical part were four varieties of Asian pears (Mansan, Hosui, Pung su, Chojuro) and one variety of European pear (Dita) sensory evaluated as fresh and as processed into stew and purée. Asian pears were stored 40 days in temperature of 18°C. It was found, that the most suitable variety to be consumed as fresh is Mansan and most suitable variety to be processed into stew is Pung su. Furthermore, the evaluation results, that Asian pears are not suitable for processing into purée and it's preferable to use European varieties.
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Kvalita plodové zeleniny v průběhu uskladnění
Vrbíková, Žaneta
The thesis was aimed to the problems of storing and changes in quality characteristics (weight, measurements, colour, firmness, soluble solids content and acidyty) for selected specie and varieties of fruit vegetables. From fruit vegetables were evaluated tomatoes (Lycopersicon esculentum, L.) and varieties 'Bejbino F1', 'Duo', 'Torino F1', 'Tornado F1', 'Toro F1' a 'Zlatava'. All varieties were harvested in the same time, stockholding in refrigeration and regularly instrumentally and sensorially evaluated. The results were processed graphically and statistically.
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Degustační tabulky pro senzorickou analýzu vína
Chmelinová, Marie
The bachelor thesis Tasting Sheets for Sensory Analysis of Wine is divided into two main parts. The first part defines the terms sensory analysis and degustation and presents the history and the future of sensory analysis. The second part of the thesis deals with the use of a tasting sheet in general, focuses on the categories that are assessed by the most of the systems of evaluation -- appearance, fragrance, taste and overall assessment. The most essential part of the thesis is the list of the systems of evaluation for still and sparkling wines. The systems of evaluation used abroad are presented to draw a comparison. This part is supplemented with the chapter dealing with the aspects of sensory evaluation in practise, it suggests the opinions of the experts so that it is the practical application of the theory of the previous part.
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Senzorická analýza řeckých jogurtů s brusinkovým džemem
Paráková, Jana
The aim of this thesis was to study the available literature on the production of jams, Greek-style yogurt, sensory analysis of yogurts and methodology for FaceReader. Than was made 10 samples of cranberry jam. It was followed by sensory analysis of jams and jams with commercial Greek-style yogurts. Best overal impression did jam from pressed cranberries (50 g of sugar per 100 g of fruit). In category of Greek-style yogurt with jam was rated the best yogurt Elinas with the same jam. It was found that the overal impression was influenced by intensity of sweetness. Using a computer program FaceReader was rated five jams from pressed cranberries. Top jam was again jam from pressed cranberries (50 g of sugar per 100 g of fruit). For evaluation of yogurt with jam using FaceReader was the best another jam from pressed fruit (55 g of sugar per 100 g of fruit).
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Evaluate quality of beer in microbreweries
JIRÁKOVÁ, Tereza
The aim of this thesis was to evaluate quality of beer in microbreweries. The theoretical part deals with the characteristics of microbreweries, their history, brewing beer in a microbrewery and used materials. This part ends with an overview of methods by which it is possible to analyze beer. In the practical part we are evaluating the quality of beer from the microbreweries on the base of sensory and instrumental analysis. In the work we processed survey which focuses on the production and consumption of beer in restaurant breweries.
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Comparison of selected qualitative indicators of heat-treated meat products from various distribution networks
TESAŘOVÁ, Ivana
Meat products belong into a popular group of foodstuffs intended for human consumption. Upon cancellation of state standards after 1992 it was possible to register an increase in distribution of products into shopping networks under the same name but with different ingredients. An analysis of the content of basic ingredients and of the sensory quality was carried out on selected samples of heat-treated meat products (20 products, 17 producers) bought in various types of shops. The contents of basic ingredients (water, fat, salt, proteins, collagen) were measured in a laboratory with the help of the NIRFLEX N 500 instrument, and no results of measurement at the level of conclusiveness (p < 0.05) were statistically evidenced. The best evaluation was granted by the assessors (6 persons) to the sample of the "Junior" group from producer "Fleischwaren Berger" from the Billa supermarket, while the worst evaluation belonged to the sample of the "Chicken Junior" group from producer "Schneider Masokombinát Plzeň" from the Albert supermarket.
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The influence of selected parameters on the quality of meat products
ROUŠAL, Jiří
This Mater´s Degree Thesis focuses on the sensory analysis of the chosen products of the non-perishable meat products in the dependence on the production technology. Its aim is to compare what kind of the products is prefered by the consuments using the sensory analysis and then statistic evaluation. The theoretical part summarizes the findings of the sensory analysis of the products, it also includes the conditions of the analysis and the statistic evaluation, sense perception in general and the production technology of meat products. In the practical part is described the method and the results of the hedonic test performed. In the thesis were used for evaluation the samples of the non-perishable meat products of the leading Czech producers of non-perishable meat products distributed and available in the shops in the Czech Republic.
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Sensory evaluation of selected cheeses and analogue products
LAFATOVÁ, Veronika
This diploma thesis is focused on the evaluation of processed sliced products (cheese and analogues). For this purpose, was carried out sensory analysis of these products, a serial test and a questionnaire. Evaluation carried out a total of 65 assessors - 23 men and 42 women. The analysis of ranking showed that in the group of assessors was best evaluated processed wafer product (analogue) (average rank of 2,6) and processed sliced cheese (average rank of 2,7). For sensory analysis was found a significant role of fat on the dry basis of the product and the presence of added substances (extract from peppers, Emmental) on the perception of assessors. The survey was focused on the preference of the attractiveness of packaging of selected processed cheese slices and sliced processed products, furthermore focused on understanding the concept of the analogue product. Assessors have demonstrated their knowledge of the concept of analogue product only in 14% of cases.
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Vliv zkrmování pšenice s vysokým obsahem luteinu na senzorickou kvalitu masa brojlerových kuřat
Sojková, Jana
The topic of the thesis is The effect of feeding wheat with a high content of lutein on sensory meat quality of broiler chickens. The work deals with the importance and quality of poultry meat. It describes the evaluation of the quality of poultry meat and principles for the organoleptic assessment. An attempt was made to brojlerovými chickens Ross 308. The chickens were divided into groups and fed with a feed mixture which was represented from 60 % and 30 % wheat. The experimental groups were included the wheat Citrus, in control groups the common wheat. This was followed by a 14-day experiment with chickens fed only wheat meal 100 %. After the sloughtering of all chickens was monitored the carcass yield and the parameters of meat quality (dry matter, fat, N*6, pH). When determining the effect of feed on meat quality were subjected to sensory evaluation of breast and thigh meat. By the descriptor juiciness of the breast meat was scored the group 60 % Citrus as the best. The groups of chickens fed only wheat meal were evaluated negatively in all sensory parameters.
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Senzorické hodnocení masných výrobků se zaměřením na špekáčky
Šuťáková, Kateřina
The aim of this thesis is "Sensoric evaluation of meat products focused on špekáčky". Thesis deals with the composition of meat, raw meat products, production technology and sensoric evaluation. Thesis is focused on sausages špekáčky. The aim of the practical part is sensoric evaluation of selected types of sausages špekáčky from retail and wholesale. The evaluation was carried out by the students of Sensory analysis. Špekáčky from wholesale achieved better evaluation. This disprove the argument that the susages špekáčky from retail are always superior and tastier.
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