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Use of antioxidants in the production of white sausages
Richterová, Nikola ; Pořízka, Jaromír (referee) ; Mikulíková, Renata (advisor)
This thesis focuses on the use of antioxidants in the production of white sausage. Two herbs were chosen as representatives of natural antioxidants (Salvia officinalis and Rosmarinus officinalis), whose effects were compared with the synthetic antioxidant butylhydroxytoluene. Furthermore, this thesis discusses the possibilities of using the FoodScan 2 device for the determination of basic nutritional characteristics in the produced sausages. The impact of antioxidant addition was evaluated, especially on the sensory quality and consumer acceptability of the manufactured sausage. Herbs were added to the sausages in dried, ground form and in the form of prepared ethanol extracts. The impact on the oxidative damage of the sausages during storage in cold (4 °C) for five days was also examined. The protein, fat, water, and ash content in the sausage samples was determined using the FoodScan 2 device, the results were compared with those acquired using simple analytical methods. On the day of production and then five days of storage in cold, the lipid content and fatty acid profile in the sausage samples were examined by gas chromatography, and the content of substances reactive with thiobarbituric acid in the sausage samples was examined by spectrophotometric analysis. The antioxidant activity of the samples was also measured. Furthermore, the manufactured sausage samples were subjected to microbial control. The prepared ethanol extracts and butylated hydroxytoluene were analysed for antimicrobial activity against Escherichia coli and Micrococcus luteus. For most evaluators, the herbs and their extracts that were added to the meat product appeared tasty and consumer friendly. Statistically significant differences were found between the samples using the Kruskal-Wallis test. In produced samples, herbs exhibit comparable efficiency to synthetic butylhydroxytoluene and could be a suitable alternative to synthetic food additives.
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Development of a recipe for white sausage with a share of vegetable protein and fibre
Blahutová, Petra ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The thesis is focused on the development of a recipe for white sausage with a substitute of vegetable origin. Red lentils and root vegetables represented by carrots, parsley and celery were chosen as substitutes. Three sets of sausage samples with four different concentrations were prepared according to the optimized recipe. The samples prepared in this way were subjected to a sensory analysis in order to determine the optimal concentration of the substitute in the sausages.The content of selected nutritional characteristics, specifically proteins, fats and fatty acids, carbohydrates and water, and their trends were determined for the prepared samples. With the exception of a few, gradually increasing or decreasing trends in the contents of nutritional parameters were detected depending on the abnormal concentration of the substitute. Data from sensory and nutritional testing were subjected to statistical evaluation. Regarding the sensory parameters, it was shown that the samples with low and high content of substitutes are significantly different from each other across the sensory parameters. The statistical correlation of the sensory and nutritional evaluation showed that the sausage samples with higher fat content and low substitute content were evaluated as tasty, which means that there is a direct correlation between the fat content and the overall rating of the sausage. The sample with 36 % of the substitute remaining from a 1:1 mixture of red lentils and root vegetables was chosen as the best sample. It was the most sensory-pleasing to consumers and at the same time enriched with a plant component.
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