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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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Variabilita obsahu a složení silic u vybraných druhů koření (Ocimum basillicum L., Satureja hortensis L. a Majorana hortensis Moench.)
Benešová, Jana
The thesis Variability and composition of essential oil content of selected spices (Oci-mum basillicum L., Satureja hortensis L. and Majorana hortensis Moench.) Deals with plant species of whose main ingredient is oil. There is described a process for the isola-tion of essential oils from plants, individual components of essential oils, their variability and ways of using. Selected representatives of the so called green spices belong to the mint family (Lamiaceae), whose typical feature is very high content of essential oils. In the practical part were evaluated following species: basil (Ocimum basilicum), sum-mer savory (Satureja hortensis L.) and marjoram (Origanum majorana syn. Majorana hortensis). Essential oil content was determined in each type, by steam distillation and then the composition of essential oils was found by gas chromatography.
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Využití siličnatých rostlinných druhů v potravinářství
Benešová, Jana
Bachelor thesis titled Use of plants containing essential oils in food is engaged in plant species whose main ingredient is essential oil. There are described methods for isolation of essential oils from plants, their chemical composition, methods of use and also the history of their collection and use. The sources of the essential oils, the most commonly used in food are plants of the families Lamiaceae and Apiaceae. Into these families are classified most of the species, which are used as green herbs. The practical part is evaluated following species: basil (Ocimum basilicum), marjoram (Origanum majorana, syn. Majorana hortensis), and parsley (Petroselinum crispum). Determine the dried ratio and essential oil content in individual categories, which were obtained from two sources: 1. purchased in supermarkets (for comparability always from the same producer) 2. grown on an experimental land. Significantly better results were achieved in plants grown in experimental land.
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Obsah silic ve vybraných druzích léčivých, aromatických a kořeninových rostlin, které se používají i jako „zelené koření“
Kyselová, Martina
Ethereal oils are described in this bachelor's work. There is a characterization of ethereal oils, of its occurrence, properties and way of isolation these plants. The best-known types of these plants, which are called "green spice", are eleborated in this work. It also contains experimental determination of content by choosen samples, which were acquire from two sources - LEROS s.r.o company and from Žabčice, MENDELU in Brno. Ethereal oils were insulated by a method of destilation with water vapour. Acquired plenty of e.oils was compared with a norm's requirements, eventually with a czech formulary.
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