|
|
Quality parameters of dry fermented sausages
Pavlík, Zdeněk ; Ing.Miroslav Jůzl, Ph.D. (referee) ; Alena,, Saláková (advisor)
The aim of this study was to evaluate quality parameters of dry fermented sausages. Samples of two types of dry fermented sausages were sampled – sausage “Poličan“ and “Lovecký salám“, from three different producers. Basic physical-chemical analysis of quality parameters were performed in sausage mixture and immediately after end of ripening (21 days for Poličan and 16 days for Lovecký salám). Results of quality parameters analysis were compared with requirements of Czech legislation and differences between producers were observed. There were significant differences between producers, however all of them met requirements set by 326/2001 Czech notification as amended of Ministry of agricultural.
|
|
|
Hodnocení fyzikálně-chemických parametrů zrajících sýrů
Strojilová, Hana
The diploma thesis on the topic "Evaluation of Physicochemical Parameters of Ri-pened Cheeses" deals with the topic of the history of cheeses and their composition in its theoretical part. The thesis also mentions the importance of dairy products in nutri-tion. Other chapters are devoted to the technological production of cheeses with low-heated and high-heated cheese curd and their important representatives. In the last chapters of the theoretical part there is a general description of the used methods for the determination of fatty acids in the formulas. The experimental part of the thesis is focused on basic analytical methods that allow control of individual components of cheese with its packaging. At the same time, a comparison of sampling of Gouda chee-se and Edam cheese was made. Additionally, an experiment was carried out in the ex-perimental part, during which individual fatty acids were extracted. The extraction of fatty acids was carried out according to the method of Hara and Radin. The samples were derivatized and analysed by using a gas chromatograph. Individual percentage values of acids were compared in all samples together. Furthermore, the content of individual fatty acids was evaluated with samples compared by type of cheese. For the experimental part, samples of cheeses with low-heated cheese curd were used there.
|
|
|
Vliv produktů ze zpracování konopí ve výživě kapra obecného (Cyprinus carpio L.)
Palíšek, Ondřej
The aim of this study was to compare the effect of feed mixtures with different proportion of cannabis products on fingerling of common carp (Cyprinus carpio L.). The addition of hemp cake to feed was tested. The feed experiment was conducted in period 21.9.2016 - 21.11.2016 in recirculation system consisting of 10 tanks of 200 l volume connected to a biofilter. During the experiment, control weight measuring was performed and the hydrochemical and physical parameters in every tank were recorded. Fish were fed feedstuff with 5 %, 10 % and 15 % of hemp cake. On average, the fish grew from 35.37 grams to 57.24 grams. The best feed conversion ratio (FCR), specific growth rate (SGR) and ratio of these two values achieved fish fed feeding mixture number 2 with 10 % of cannabis cake (FCR 3,14, SGR 0,83 %, FCR/SGR 3,96). Statistical significant influence of feed mixture on content of proteins, fats and n-3 fatty acids in carp muscle was not proven.
|
|
|
Aplikované aspekty kryokonzervace rybích spermií
HOROKHOVATSKYI, Yevhen
Fish sperm cryopreservation becomes highly attractive due to increasing number of potential applications and it has been considerably developed over the past decades. Cryopreservation of fish sperm is expected to improve the broodstock management in hatcheries, simplify hybridization and selective breeding, and serve as a useful tool for biodiversity and conservation of endangered species programs. Nevertheless, its status nowadays is highly contentious due to absence of specific techniques and standardization in the developed protocols. Moreover, the heterogeneity of cryoresistance in sperm of some fish individuals and, strong impairment of the sperm quality and survival after cryopreservation, to date, present some challenges inhibiting wide applicability of this approach. Therefore, a better understanding of the mechanisms of spermatozoa cryo-injuries and the development of new and more effective methods for cryopreservation of fish sperm are of primary importance. In the current work, the causes of individual variability in sperm cryoresistance, influence of cryopreservation process on sperm quality parameters regarding application of uncontrolled cooling devices were investigated. One of the study outputs is the founding the possible causes of sperm cryoresistance heterogeneity in common carp (Cyprinus carpio) males. As a result, a negative correlation between changes in the contents of major lipid classes and sperm motility after cryopreservation was found. In particular, the increased level of phospholipid, cholesterol and free fatty acid in samples with low post-thaw motility percentage were observed and related to decrease in sperm cryoresistance in common carp sperm. In the investigation of the consequence of the application of uncontrolled cooling devices on post-thaw sperm parameters of sterlet sperm, it has been shown that sterlet sperm could be cryopreserved by both Styrofoam box and dry shipper devices studied. However, due to inability to precisely control cooling process in these devices, the cooling conditions can be changed by varying straw number during freezing in Styrofoam box or by straw position during freezing in dry shipper. As a consequence, these changes shift the optimal freezing rates needed for successful sturgeon sperm cryopreservation resulting in decrease in post-thaw sperm motility and fertilization ability. These results suggest the way of standardization of fish sperm cryopreservation protocols by selecting appropriate straw number or straws position when uncontrolled cooling devices are used. Finally, to explore the cryopreservation effects on fish spermatozoa, the Percoll density gradient centrifugation technique was elaborated and applied for the first time to sterlet (Acipenser ruthenus) sperm. That technique allows to select and analyse only the sperm population that survived cryopreservation procedure and saved high motility parameters. It was found that this spermatozoa subpopulation possesses minimal changes in protein profile in comparison to native sperm. Moreover, the differences in many proteins which were found in sperm suspension after cryopreservation without separation is related to the presence of non-viable and sperm wreckage subpopulations in the frozen-thawed sperm suspension. Collectively, all of these detected changes in sperm motility parameters, viability, and protein profiles of viable spermatozoa after freeze-thaw process suggest some explanations for the mechanism responsible for cryodamage of sperm and provides the background for further development of an efficient cryopreservation protocols. However, it should be also further studied if the Percoll separation technique could serve as a useful tool for both better understanding of non-lethal sperm cryodamages and improvement of assisted reproduction practice in sturgeon species.
|
|
|
Vyhodnocení úrovně mléčné užitkovosti v chovu koz na farmě Bílsko
MAJTÁNOVÁ, Lenka
The aim of the thesis is to evaluate milk production levels of goats on the ecological farm Bílsko. The thesis analysed selected factors influencing goat milk production, especially the quality and quantity of feed and the age composition of herds. In order to assess the milk production, a data set from the primary breeding records from 2012 to 2016 was used. The milk production on the farm increased at that time. The milk production reached 417 kg in 2012 and then 437 kg in 2013, 555 kg in 2014, 633 kg in 2015 and 648 kg in 2016. The thesis also evaluates the content of milk constituents, that is fat, protein and lactose. In 2012 the milk consisted of 3.88% fat, 13% protein and 4.4% lactose. In 2013 it contained 3.29% fat, 3.23% protein and 4.4% lactose. In 2014 the milk contained 3.26% fat, 3.17% protein and 4.4% lactose. In 2015 the fat content decreased to 2.79% and the protein content decreased to 2.98% while lactose reached 4.5%. In 2016 the fat content again decreased to 2.53% and the protein content decreased to 2.83% while lactose increased to 4.71%. The milk production results in the selected herd were compared with national data. Based on the obtained data, the conclusion provides measures that would increase the milk production. These include mainly reducing the number of goats, removing old goats from breeding and improving feed rations.
|
|
|
Traditional Methods of Fish Preservation in Southeast Asia
Holmanová, Kateřina ; Banout, Jan (advisor) ; Leuner, Olga (referee)
Traditional methods of fish preservation are still often used in developing countries, which produce significant amount of fresh fish. The most frequently used methods of processing fish in Cambodia are drying, salting, fermentation, smoking and marinating. Sun drying as one of the most common methods of fish processing in Cambodia has some disadvantages, which increase spoilage of final product. Salting contributes to increase efficiency of drying process. Salt creates highly salty environment, which the most bacteria, fungi and other potentially pathogenic organism cannot survive in. The aim of this Bachelors thesis was to carry out research focused on drying method in combination with salting. For five selected spices of freshwater fish: Claris batrachus, Channa micropeltes, Oreochromis niloticus, Pangasius hypophthalmus and Monopterus albus were determined dry matter content, fat content and salting effect on the amount of salt. Samples, before drying in direct solar dryer with natural convection and electric oven, were salted for 2, 4 and 12 hours. Results of measuring of dry matter content are within the interval 16.67 to 21.74 g on 100 g of fresh muscle, the lowest values were measured at C. batrachus and the highest at O. niloticus. Measuring of fat content showed difference in the interval 2.29 - 30.08 %, the lowest value at M. albus and highest at P. hypophthalmus. From the measurements of amount of salt were found influence of the salting time on the total amount of salt. Values increased with the higher time of salting. An important prerequisite for achieving high-quality dried products is characteristic properties for individual fish species to achieve maximum yield.
|
|
|
Quality parameters of dry fermented sausages
Pavlík, Zdeněk ; Ing.Miroslav Jůzl, Ph.D. (referee) ; Alena,, Saláková (advisor)
The aim of this study was to evaluate quality parameters of dry fermented sausages. Samples of two types of dry fermented sausages were sampled – sausage “Poličan“ and “Lovecký salám“, from three different producers. Basic physical-chemical analysis of quality parameters were performed in sausage mixture and immediately after end of ripening (21 days for Poličan and 16 days for Lovecký salám). Results of quality parameters analysis were compared with requirements of Czech legislation and differences between producers were observed. There were significant differences between producers, however all of them met requirements set by 326/2001 Czech notification as amended of Ministry of agricultural.
|
|
| |
guest ::
