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Fish and fish products in the sector public catering
KUNÁGLOVÁ, Jana
The bachelor thesis is focused on fishes and fish products in the catering sector. The content of the theoretical section is general information about fishes and their subsequent processing into the fish products. The practical part is focused on the public catering sector in the Czech Republic, where the inclusion of fishes in the menus of restaurants and canteens, with an orientation on fish species, method of preparation, average portion weight, price and nutritional value of fishes offered in the public catering sector.
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Kvalita a zpracování mořských ryb a mořských plodů
Zajíčková, Martina
This bachelor thesis on the topic Quality and processing methods of sea fish and sea food, describes complex characteristics of fish meat and partially also certain types of major sea food species and their processing methods. The first part is contributed to sea fish production and consumption in the Czech Republic as well as worldwide. Following by the second part, which describes the quality of fish and fish meat with the focus on its chemical composition. Thanks to this structure has fish meat great nutrition values and therefore also positive impact on human body. Next chapter is focused on serious illnesses connected with fish consumption. This bachelor thesis describes the overall fish processing from the killings to the final products. The last chapter is dedicated to the major sea food species, their processing and significance to the food industry.
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Processing of fish in ČR
HOUSKA, Pavel
The aim of my bachelor thesis was to evaluate technological processes in freshwater fish processing and analyse it. The work is focused on processing of common carp, which is one of the most important fish species produced in the Czech Republic. Bachelor thesis is conceptually divided into 4 parts. In the first part the author follows the production and consumption of fish in the Czech Republic in comparison with the world. The present consumption in the Czech Republic is around 4.9 kg of fish per head per year, of which 3.4 kg is accounted for by marine fish. The second part is focused on the anatomical and physiological structure of carp body, which impacts processing. The third part describes the steps of fish processing technology, evaluation of the effectiveness of each approach and product handling after processing. The last part focuses on a final product and its supply in the market.
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Processing technology and quality of meat smoked mackerel
KÖLBL, Antonín
The technological process of smoked mackerel (Scomber scombrus) manufacture was described in detail with a focus on quality of muscle. The smoked mackerel brined in 6%, 12% and 15% of brine was monitored by texture profile analysis (TPA) using a cylindrical probe P 75 and spherical probe P 1S. Textural properties of muscle, such as hardness, cohesiveness, springiness and chewiness were evaluated. With increasing concentrations of brine muscle hardness and chewiness significantly decreases. In texture measuring, using a cylindrical probe P 75, in 6% of brine approximately 10.4 % higher hardness can be achieved, about 1 % higher chewiness and about approximately 5 % lower springiness expect, than when brined in 12% of brine. When brined in 15% of brine about 6.7 % lower hardness, about approximately 11.2 % lower chewiness and about 6.5 % lower springiness expect, than when brined in 12% of brine. When using a spherical probe P 1S is at brined in 6% of brine about approximately 6.5 % higher hardness and about approximately 11 % lower chewiness that brined in 12% of brine. When brined in 15% of brine about approximately 13 % lower springiness and approximately 21.7 % lower chewiness expect, than when brined in 12% of brine. To a lesser extent springiness was influenced, cohesiveness with increasing concentrations of salt in brine was unchanged. Texture measurements were supplemented by microbiological analysis of the total count of microorganisms (TCM). This analysis confirmed that with increasing concentrations of salt brine the count of microorganisms decreases (on 103 using 6% of brine and on 102 using 12% and 15% of brine) as a result of reduced water activity (aw).
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Factors influencing yield at smoked mackerel production
KÖLBL, Antonín
The aim of this study is to determine the factors affecting the yield in the production of smoked mackerel and contribute to the process of good technology practices in the processing of mackerel. The paper captured the key moments of technological progress in the processing of fish products to the market sphere and the results of their own monitoring. Were compared to yield in dry and wet thawing, using a saline solution in different ways hunging and cooling.
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