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Technology for the production of wine sausage with the addition of cheese
Kejmarová, Anna ; Nábělek, Jakub (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis was to investigate the effect of soft cheese on the organoleptic properties of wine sausage. Samples of wine sausages were taken before and after baking and the percentage of lipids in the sample and the content of individual fatty acids were determined using the analytical method of gas chromatography. The sensory analysis was divided into two parts. In the first part, the evaluators assessed the appearance, aroma, consistency, texture, taste, overall evaluation and balance of the cheeses. The second part focused on the overall evaluation and selection of the most flavourful samples. The data obtained from the sensory analysis were processed and evaluated using Excel. The most unpalatable wine sausage, from the results of the sensory analysis, was the wine sausage with ermine.
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Porovnání účinnosti peletovaného krmiva s obsahem hmyzu a směsi s běžným složením při odchovu okouna říčního (Perca fluviatilis) v poloprovozních podmínkách
NOVOTNÝ, Martin
This thesis deals with the possibility of using insects as a potential source of proteins in artificial feed for Eurasian perch. In conventional feed, 25 % of fish meal was replaced by meal from adult Acheta domestica and Zophobas morio. There were performed two 12-week long experiments, the first one in the Experimental Fishery Workplace at the Faculty of Fisheries and Water Protection of the University of South Bohemia in Vodňany and the second one in the commercial operation of Anapartners s.r.o. Company in Prague Horní Počernice. The production indicators of the breed were evaluated and the fat and fatty acids in the fish muscles were analyzed as an important indicator of its nutritional value. At the end of both experiments, fish fed by experimental feeds showed lower length and weight gains and worse feed conversion, compared to fish fed by control diet. During the experiment and after its completion, the feed effect on fish survival were not noticed. Furthermore, there were not found any changes in fat content in fish muscles, but changes in the content of individual fatty acids were noticed. In fish fed with experimental feed, the content of linoleic acid (C18: 2n-6) increased as well as the total content of n-6 fatty acids, on the contrary, the content of n-3 fatty acids in the fish muscle decreased more than in fish fed by control diet. This also affected the resulting ratio of the n-6 fatty acid to n-3 fatty acid ratio, while this ratio increased significantly in the experimental fish group. Changes in fatty acids content in fish muscle were small and did not affect its nutritional value from the perspective of human consumption. In other experiments dealing with this topic, it is necessary to focus on testing of other insect species or to modify the quantity of substituted fishmeal.
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