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Effect of preservatives on the sensory properties of ham
Bělohoubková, Tereza ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
The Master’s thesis contemplates the effect of additives on sensory properties of ham. The theoretical part incorporates history of meat product preservation and characterization of ham from legislative and compositional point of view. Technological ham making process in the Czech republic as well as worldwide and nutritional value of cooked ham are described. Further on the thesis contains a description of traditional and new sensory evaluation methods. Discussion of current solution of the issue concludes the theoretical part. In the practical part technological highest standard ham making process was optimalized, without the use of industrial manufacturing devices. Samples of ham containing nitrite salting mix and sodium nitrate along with a ham sample without the additon of preservatives were prepared. Total content of moisture, proteins, ash and fats was determined in these samples by regular standardized methods, that were statistically compared by paired test or analysis of variance (ANOVA) with results obtained by FoodScanTM instrument. Fatty acids content was determined by gas chromatography with FID detector in samples containing additives and a sample without additives. Effect of additive adittion in ham on nutritional characteristics, fatty acids content and on concentration of TBARS (lipid oxidation products) was investigated. Within sensory analysis effect of additives on sensory properties of ham was studied by CATA method. Sensory panel consisted of consumers. In the first sensory analysis of ham samples with addition of preservatives (nitrite salting mix, sodium nitrate, sodium acetate and sodium lactate) consumers picked ham containing nitrite salting mix as the most acceptable. The chosen sample served as a base for the second sensory analysis of samples containing antioxidants (sodium erythorbate, butylhydroxyanisole, butylhydroxytoluene, sodium ascorbate) and stabilizers (sodium hydrogen phosphate and potassium phosphate). In the second sensory analysis the consumers had difficulty distinguishing the samples. Part of the sensory analysis was a marketing research and a study of ham additives perception from a consumer’s point of view.
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Toxic substances in food and public health
SOSNA, Filip
This diploma thesis dealt with the area of toxic substances in food and their impact on public health. The work aims to describe the types and occurrence of toxic substances, analyze the current state of toxic substances found in food and define their impact on public health. It also aimed to describe the effects of toxic substances on the human body. The work is divided into theoretical and practical part. The theoretical part first introduces the historical origins of the scientific field of toxicology. It also defines basic toxicological terms and parameters. Describes factors affecting the toxicity of substances, absorption, distribution, the effect of metabolism and excretion of toxic substances. Objective 1 was met by describing the basic types of natural and foreign toxic substances. Furthermore, their occurrence was described and their impact on public health was defined. The effects of toxic substances on the human body have been described in relation to Objective 2. The effects of toxic substances can manifest themselves in many ways. It can be mild nausea or even death. The second half of the theoretical part deals with toxic substances in the food industry. It describes a massive increase in the use of chemicals in food and agriculture, whether they are various pesticides, crop treatments, or various additives that are added to foods to improve some of their properties. Some of these substances can have an adverse effect on health, and when we consume them in food in quantities that are permitted by legislation, no one has a clear idea of what the consumption of additives and pesticide residues in food can cause us in the long term. The practical part examines the awareness of the general population about toxic substances in food and their impact on public health. The practical part was created using quantitative research, which was conducted through a questionnaire survey. The questionnaire was created on the basis of the theoretical part of the work. The research group consisted of 114 respondents from the general population. The questionnaire consisted of 21 questions that examined the addressees' awareness of toxic substances in food and public health. The results of the research survey corresponded the given knowledge to two research questions, which asked the work whether the public is oriented in the field and whether they differ according to their education. The results were graphically processed and evaluated. It was found that the public is not very familiar with toxic substances in food and public health. The work can serve as a comprehensive educational material on toxic substances in food and public health. The theoretical benefits of this work include an analysis of the current state of toxic substances in food, including a description of control authorities and relevant legislation in the field of toxic substances in food and public health. Among the practical benefits is the creation of a questionnaire that examined public awareness of this issue. Based on the achieved results, follow-up work can be proposed - for example, exploring the possibility of raising public awareness of toxic substances in food.
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Hodnocení kvality bezlepkových potravin se zaměřením na pečivo
OSINKOVÁ, Radka
This dissertation addresses the issue of shelf life and low nutritional value of gluten-free bread. Its aim was to determine the effect of certain additives on increase of the nutritional value and on extension of the shelf life of gluten-free bread. The first section of the thesis is devoted to the theoretical part, offering a general overview of properties of gluten, diseases associated with disorders of gluten digestion and the issue of gluten-free bread. It concludes with a description of a method of sensory analysis and possibility of compiling a questionnaire. The second section of the thesis is focused on the practical part which is developed on the basis of performing a baking experiment using enriching additives - hemp flour and mash. The bread samples are subjected to texture analysis by means of a texture analyser. The experimental part includes a questionnaire survey. The achieved results are processed and graphically represented. On the grounds of the acquired results, it is possible to label the chosen additives - hemp flour and mash as enriching ingredients positively affecting the nutritional value and shelf life of gluten-free bread. The results of the questionnaire survey show that the respondents are interested in the quality of the bakery products consumed; this is especially true for coeliac sufferers and people with other disorders of gluten digestion.
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Safety of selected dietary supplements with regard to the content of food additives I.
Rohlíková, Martina ; Pokladníková, Jitka (advisor) ; Marešová, Helena (referee)
Safety of the selected food supplements in terms of the presence of additives Additives are commonly present not only in food, but also in food supplements. Safety of these substances remains a question. The aim of the theses is to evaluate the safety of the best selling supplements in the Czech Republic in the year 2011 from the viewpoint of additives and constituents. Given the scale of researched products, I focused on products strengthening the cardiovascular system containing omega 3 fatty acids , garlic, coenzyme Q 10 and lecithin. As a source of information about the content and the presence of additives, the data from the Ministry of Health and the Information System decision of the Chief Hygienist (IS RoHy) were used. The safety evaluation of additives was carried out on the basis of the available methodology for consumers. Information about adverse effects of additives and content substances were searched using information databases Martindale , Reprotox, AltMedDex, Drugdex, National Center for Complementary and Alternative Medicine (NCCAM), IPCS INCHEM, PubMed independent commission database JECFA Joint FAO / WHO Expert committee on Food additives. Descriptive statistics was used. Of the large number of products (97), 5 products were classified as safe and 92 as products harmful to...
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Safety of selected dietary supplements with regard to the content of food additives II.
Jajtnerová, Renáta ; Pokladníková, Jitka (advisor) ; Marešová, Helena (referee)
SAFETY OF THE SELECTED FOOD SUPPLEMENTS FROM VIEWPOINT OF THE PRESENCE ADDITIVES. Student: Renáta Jajtnerová Tutor: PharmDr. Jitka Pokladníková, Ph.D. Department of Social and Clinical Pharmacy, Faculty of Pharmacy in Hradec Králové, Charles University in Prague Introduction: Nowadays the additives are absolutely common part of our life and we encounter with them almost daily. We can find them not only in food but also in drugs or various food supplements. Their safety is often discuss and the opinions of individual experts are often different. Objective: The aim of this work is to evaluate the safety of food supplements in terms of the presence of food additives and their possible interactions with substances. The evaluation concern food supplements which occurred on the Czech market in 2011. Because the number of food supplements on our market is very high, I focused only on the supplements used for the support joints and for the treatment of osteoarthritis. Methodology: One of the pharmaceutical chains provided for us the list of best- selling products and the complete list of products we received from the Ministry of health. Than the composition of these supplements was sought on the Information system decision of the chief hygienist (Is RoHy) alternatively in the pharmacy or directly from the...
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Effectiveness and safety of selected dietary supplements
Smolíková, Kateřina ; Pokladníková, Jitka (advisor) ; Marešová, Helena (referee)
Effectiveness and safety of selected dietary supplements Department of Social and Clinical Pharmacy, Faculty of Pharmacy in Hradec Králové, Charles University in Prague Student: Kateřina Smolíková Tutor: PharmDr. Jitka Pokladníková, Ph.D. Introduction: The market for dietary supplements in recent years has seen a noticeable upswing and supplements become for some people part of their daily lives, which could mean potential risks. Objectives: To assess the effectiveness and risks of selected dietary supplements containing Vaccinium macrocarpon, Serenoa repens, Cimicifuga racemosa, Glycine max and Silybum marianum. At the same time, the aim of this work was to evaluate the safety of selected supplements from the point of view of content of additives, check undesirable effects of harmful additives and compare them with the identified undesirable effects of medicinal plants. Methods: Efficacy and safety were assessed on the basis of scientific studies. It has been rated 5 best-selling groups of food supplements in 2011. The list of 100 best-selling nutritional supplements in the Czech Republic were given to us by one pharmacy chain. From the most selling supplements was made a list of the most frequently occurring substances content which was sent to the Ministry of Health with a request to add...
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Children's awareness of compositions in selected confectionery
Beer, Monika ; Váchová, Alena (advisor) ; Kovaříková, Miroslava (referee)
This diploma thesis deals with the topic of informing children about the composition of selected confectionery and contains a theoretical and practical part. The theoretical section is focused on information about confectionery and its composition, the health risks associated with the consumption of confectionery and a healthy lifestyle in children of older school age. In practical terms, the chapters are focused on a questionnaire investigation, information gathering and visualisation leading to clear conclusions of the objective of this work. A research investigation of this graduate work confirmed that pupils of older school age from Dubí 1 Primary School are informed about the composition and content of additives in confectionery and are informed about the health risks that may be associated with their consumption in the case of 48% of the boys and girls interviewed. The research investigation was concluded with the results of the correct responses of the older school aged pupils from Dubí 1 Primary School. The data obtained provided information that: Items of older school age monitor the composition of confectionery on their packaging from producers in an average of 41% of the pupils interviewed. Items Oak 1 pupils are informed about the presence of additives in an average of 28% of cases....
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Přidatné látky používané při výrobě nealkoholických nápojů
Prokop, Jiří
The topic of the thesis is Additives used in the production of soft drinks. In the literary section, the additives are grouped according to the properties of the soft drinks affects. The additives are divided into preservatives, carbon dioxide, vitamins, dyes, acidic substances, bitter substances, flavorings, sweeteners and physical properties agents. The groups are briefly described and the most common representatives of these groups are listed and described. All additives are subject to legislation to be followed. In the experimental part the content of additives used in the production of soft drinks was determined. The method of high performance liquid chromatography was used to analyze the content of preservatives, acidifying agents and ascorbic acid content. Titrated acids were also determined for beverages by the alkalimetric method.
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Význam a výskyt konzervantů ve výrobcích z ovoce a zeleniny
Kotrlová, Adéla
The bachelor thesis on the sujbect Occurrence and Importance of Preservatives in Products of Fruits and Vegetables was elaborated between years 2017 and 2019 at the Institute of Postharvest Technology of Horticulture Products at the Faculty of Horticulture at the Mendel University in Brno. Preservation methods are divided into conservation by physics methods used in the production of fruits and vegetables products. Conservation by chemical preservatives where are desribed particular preservatives used in production of fruits and vegetables products. Legal restrictions and specifications preservatives used in products of furits and vegetables. Enclude limits of the quantity in certain types of products.
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Modifikované škroby a jejich využití v potravinářském průmyslu
Dočekalová, Hana
The bachelor thesis is arranged chronologically in order to make the issue of modified starches as comprehensible as possible. First, it deals with the topic of foodstuffs and their possible modifications, both using technological manufacturing processes and through addition of other substances. The substances are subsequently described and their possible addition to foodstuffs is clarified as regards the regulations in the legislature in the Czech Republic. The thesis then deals with substances that in a certain way influence the texture of the foodstuff and subsequently, the viscosity of foodstuffs is described. The thesis focuses on the viscosity o foodstuffs, because both native and modified starch influences this specific characteristic. The chapters that follow include information about the natural starch, its structure and properties and point out the insufficient range of use of the natural starch in the food industry. Afterwards, the most important part of the thesis follows, the description and explanation of the term modified starch. It includes individual manufacturing processes and obtained properties of modified starches belongining to Czech legislation ie. oxidized, substituted and crosslinked starches, as well as modified starches without the need for legislation are physically modified starches (thermally treated), hydrolysates and enzyme treated starches. In all cases, their uses in the food industry is also outlined and the relevant legislation dealing with these additives is outlined.
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