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Ovlivnění jakostních parametrů drůbežího masa netradičními krmivy
Voborná, Veronika
This bachelor thesis concerns with the effect of non-traditional feeds on the quality parameters of poultry meat. At this time, they are looking for non-traditional feeds, which could improve the quality of poultry meat or reduce overall price of feed. According to physical qualities, the poultry meat differ in pH, drip loss and shear force due to non-traditional feeds. Drip loss reduces adding Ligustrum lucidum, broccoli or Echinacea purpurea to the diet. Shear force of poultry meat reduces adding garlic bulb or garlic husk to the feed. Nutritional value of poultry meat differ in content of fat, cholesterol, proteins and minerals. Content of minerals increases adding guar korma meal and sugar syrup. Sensory properties differ especially in lightness of poultry meat, also in tenderness, juiciness, taste and flavour. From the technological properties differ water-holding capacity of poultry meat, which increases adding Echinacea purpurea to the diet.
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Reologické vlastnosti majonézy
Voborná, Veronika
This diploma thesis deals with rheological properties of mayonnaise. The theoretical part of the thesis deals with the characterization of mayonnaise and the emulsion that mayonnaise represents, it deals with production of mayonnaise, components and storage too. Another issue is about rheological properties of foods and effects that affect them. The practical part deals with evaluation of analytical indicators, such as pH, titration acidity, fat content and dry matter and rheological properties. The aim of this thesis is to determine what type of fluid mayonnaise represents. The viscosity of samples was measured by a rotary viscometer at increasing shear rate and subsequently at constant shear rate for 300 seconds. Flow curves were created from these data, they represent dependence of shear stress on shear rate, which indicate that mayonnaise is a non-Newtonian fluid that have plastic and pseudoplastic behavior. Dependence of viscosity on time were created, it indicates that mayonnaise have thixotropic behavior. Control and adjustment of rheological properties such as viscosity provide a quality product.
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