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Vliv zkrmování výlisků z technického konopí na senzorickou kvalitu masa brojlerových kuřat
Fernandová, Dominika
This thesis deals with the influence of hempseed cakes in feed mixtures on the sensory meat quality of broiler chickens. During the experiment broiler chickens were fed with feed mixtures containing 5 % and 15 % of hempseed cakes and compared with the control group deprived of hempseed cakes. The total carcass yield, carcass yield of breast and thigh muscle, the amount of dry matter, crude protein and fat were determined. The pH and color of meat were measured and at the end of this experiment sensory evaluation of breast and thigh muscle was performed. For most sensory descriptors statistically significant differences were not demonstrated. Sensory evaluation of breast muscle determined a statistically significant difference (P < 0,05) with descriptors of odour and fibrousness. Sensory evaluation of thigh muscle showed a statistically significant difference (P < 0,05) with descriptors of odour, color, fibrousness and flavour.
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Vliv výlisků ostropestřece mariánského v krmné směsi brojlerových kuřat na sensorickou jakost masa
Sedláčková, Kateřina
The aim of this diploma was evaluate the effect of feeding milk thistle (Silybum marianum L.) seed cakes on sensoric quality of broiler chickens meat. The experimental groups of broiler ROSS 308 received feed mixtures containing 0 % (C - control), 5 % (MT5) and 15 % (MT15) of milk thistle seed cakes. The chickens were fattened on conventional deep litter system. The trial lasted 37 days. Sensory analysis of breast and thigh muscle samples was evaluated in special sensory laboratory (Department of Food Technology, Mendel university in Brno) according ISO 8589. Breast meat was significantly (P < 0,05) rated as the best in parameter flavour in C (control) and MT15 group. The thigh meat was evaluated significantly (P < 0,05) best for colour and fibreness parameters in MT15 group. The addition of milk thistle seed cakes do not worsened sensory characteristic of breast or thigh meat of broilers and reflects standard sensory quality traits.
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Vláknina v müsli produktech
Bouzková, Klára
The main target of the thesis was to analyse the content of dietary fibre and lipid in 15 muesli samples, and to compare measured quanta with data on the product cover. The highest content of dietary fibre (11,2; 10,0 and 9,7 %) and soluble dietary fibre (5,84; 4,78 and 4,41%) has been stated in samples 11, 3, 7. The lowest content of dietary fibre (5,1 %) and soluble dietary fibre (0,17 and 0,19 %) has been stated in samples 4 and 5. The highest content of lipid has been measured in samples 3 and 13 (16,67 and 26,47 %). The lowest highest content of lipid has been measured in sample 4 (0,4 %). This was caused by the technology process in both cases. In all samples, except samples 5 and 13, the measured content of lipid was lower than the stated data on the product cover. The most marked contrast of data stated on the product cover and the measured value was 77,8 %, the lowest 7,1 % though. Then also sensory analysis has been done by 20 respondents (10 women and 10 men). They evaluated the visage of the cover when opened, aroma, crispness, swallowness, taste, attractiveness and the overall impress. Focusing on the overall impress, the best assessed sample by both men and women was sample 9: Chocolate wheat cereals. The worst assessed sample by both men and women was sample 6: Blueberries muesli with barleycorn.
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Technologie výroby a kontrola jakosti šunek
Straňák, Lukáš
This bachelor thesis was made on topic Technology of production and quality control of ham. The main problematics is classification of ham to the assortment of meat products, definition of ham, production technology and methods, which are used for quality control of this product. Besides of characterization of ham, the other types of hams, which are known in foreign countries, are described in this thesis too. Smoked and dry-cured ham included. In the Czech republic the most important and the most known ham is Prague Ham. In this time there is attempt for registration of Prague Ham as one of traditional speciality guaranteed. The base of production technology is selection of high-quality raw material and suitable proportion of individual components of brine. Right carrying out of production steps up to packing, are important steps which are ensuring producion of high-quality and harmless to health product. Quality control is done by sensory analysis, physico-chemical analysis and instrumental methods.
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Stanovení základních jakostních charakteristik vybraných vzorků čokolády pomocí senzorické analýzy a fyzikálních metod
Budínová, Andrea
This diploma thesis focuses on the production of high quality chocolate and the determination of basic quality characteristics by means of sensory analysis and physical methods. Eight samples of unsweetened chocolate have been used with the same ratio of dry cocoa solids. The theoretical chapter of my thesis describes cocoa beans and other raw materials needed for chocolate production. The work further describes individual steps of the whole process of chocolate production, chocolate composition and health aspects. The practical part focuses on physical measurement of chocolate hardness by means of testing machine TIRAtest 27025 and spectrophotometric method for the determination of color with spectrophotometer Konica Minolta CD 3500d. The samples were assessed by sensory analysis which evaluated seven descriptors: pleasantness of the colour shade, colour intensity, hardness when broken by hand, hardness of the chocolate when it is first bitten into, melting in the mouth, taste and overall impression. To find out the popularity of the chosen samples of unsweetened chocolate, a questionnaire was drawn up. The penetration method assessed sample No. 2 as the hardest one, which was also confirmed by sensory analysis of the hardness. Spectrophotometric measurement of the colour showed sample No. 3 to be the darkest one. The sensory analysis rated sample No. 1 as the best one when evaluating melting in the mouth, taste and overall impression.
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Senzorické hodnocení medu
Stará, Barbora
The theme of the thesis was "Sensory analysis of honey". The main objective was to carry out sensory evaluation of various honey samples, as well as focus on the composition of honey, honey types, use honey in food and cosmetic products and to study the issue of the effects of honey on human health and adulteration. For samples of honey sensory analysis evaluated the color, appearance, consistency, smell and taste. Sensory evaluation of honey was held from 25. 9. 2015 to 27. 9. 2015 in the premises of leisure centers in Lužánecký park. The Commission was composed of 6 members from the ranks of people who deal with this issue. The total number of samples tasted was 48. It was a single-flower honeys, multispecies flower honeys, multispecies pasted flower honeys and honeydew honeys. I was part of the committee for sensory analysis. The event was organized by the working nástavkových beekeepers CZ, a. S. With financial participation of the Ministry of Agriculture. The results showed that all samples correspond honey sensory requirements for honey. The winner was a single-flower honey from contestants from Roštění for multispecies flower honeys contestants from Prague, for pasted honeys contestants from the Highlands and the winner for the honeydew honeys become a competitor in the sticks.
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Senzorické hodnocení bylinných čajů z konvenční a ekologické produkce
Haluzová, Klára
In the theoretical part of the bachelor thesis focused on the topic Sensory evaluation of herbal teas from the conventional and ecological production, the basic theoretical knowledge concerning the issue of herbal teas and sensory analysis are summed up. The practical part deals with the assessment of the influence of conventional and ecological way of production on sensory characteristics of herbal teas. Ten samples of teas of one sort were prepared for the sensory evaluation, five sorts from the conventional producer and five of the same teas from the ecological producer. Tested herbal teas were chamomile, marigold, nettle, peppermint and sage. The evaluation was performed in the sensory laboratory of the Department of Food Technology of the Mendel University in Brno in March 2016 by ten trained evaluators. Following descriptors were evaluated with each sample: overall visual aspect of dry tea before preparation, intensity of aroma, acceptability of aroma, presence of strange aroma, colour hue and its intensity, clearness, intensity of flavour, acceptibility of flavour, presence of strange flavours and overall impression after preparation. For the teas evaluation was used the method of description, category scales and graphical unstructured scales. On the grounds of the sensory analysis it was found that selected sorts of teas in dry state were evaluated better at the ecological production. However, we cannot definitely say which teas had better sensory characteristics. It can be stated that when herbal teas are concerned, the sensory characteristics were not notably influenced by the way of production.
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Senzorická jakost sterilovaných masozeleninových výrobků určených pro dětskou výživu
Hroudová, Soňa
The diploma thesis titled Sensory quality meat-vegetables sterilized products intended for infant nutrition in the first part deals with good nutrition to children and basic food ingredients. Another part describes how to best introduce children baby foods. Also, the production of baby foods and their legislation. The last part of the literature review deals with sensory analysis of food. For the practical part has selected four baby food, which were sensory evaluated after a period of twenty-one months, every three months. Evaluated the color saturation, coloring uniformity, consistency, homogenity, smell and taste. Results were processed using Duncan's test and evaluated. It was found that for all four types of child nutrition for better preservation of sensory quality of storage in the dark. In all samples, it would be possible to extend the minimum shelf life of eighteen at twenty-one months.
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Senzorická jakost drůbežího masa v závislosti na krmivu
Lexová, Eliška
This graduation thesis analyses the sensoric properties of the poultry meat with respect to feeding. The thesis is aimed at meaning and quality of the muscle meat of the broiler and description of the influence of the feed on the sensoric qualities. The samples of the broiler (breast and thigh muscle meat) were evaluated from four breeders (A, B, C, D) in three different times. The meat has been evaluated for smell, colour, stringiness, fragility, juiciness, chewability and taste. The differences among individual breeders in analysed properties were assessed as an effects of the feed. The evaluation shows the best poultry breeder in the sense of the breast muscle, has been breeder D. This breeder achieved the best results (p < 0,05) in three parametrs (colour, chewability and taste). The best breeder, in the sense as regards thigh muscle, has been the breeder A, who achieved the best results (p < 0,05) in four parametrs from seven ( fragility, juiciness, chewability and taste). Finally, the three samples of the muscle meat from each breeder were evaluated. In most cases no statistical significance was observed in sensoric quality although few samples showed significant differences in sensoric quality but those are assumed to be caused by other factors than feed. It because all broilers were fed with the same kind of feed.
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Porovnání senzorické jakosti šunek v závislosti na receptuře
Poukarová, Anna
This diploma thesis deals with evaluation of the quality of meat products considering chemical and sensory indicators. There are described methods for determining their constituents, such as proteins, fat, water, salt and other additional parameters. Below are mentioned possible ways of sensory evaluation of quality. Conclusion of the theoretical part presents innovation in the production of meat products. There are described raw materials increasing the nutritional value of meat products having regard to consumer pressure and new technologies in production. The practical part deals with the assessment of 13 hams from the market network extra quality ham and ham of the top quality. The sensory analyzes showed the basic descriptors of meat products: color, overall appearance in the cut, consistency, aroma, taste and overall impression. Pure muscle protein, dry matter, fat and sodium chloride were determined by the chemical analysis. The color of each samples was evaluated by spectrophotometer. The thesis includes a questionnaire survey on the theme frequency of consumption of hams and consumers preferences in their purchase.
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