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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Vyhodnocení vybraných jakostních parametrů měkkého salámu v závislosti na technologii výroby dané jeho zrněním
 Mátlová, Adéla
The diploma thesis is dedicated to evaluating selected quality parameters of cooked salami depending on the production technology given by its graining. The task was to produce two batches of cooked salami „gothajský“ that differed in degree of graining. Chemical composition analysis, microbiological analysis, instrumental colour analysis were performed on both batches. According to spectrophotometer displayed in the proces of measuring it was found out that the difference in colour between batches was better observed in the meat batter than in the finished products. Most attention was paid to sensory evaluation at work. The sensory analysis was conducted by three groups of respondents – seniors, students and trained evaluators. The results showed that all panelists rated the salami sample with finer fat grain better. This result appeared to have been influenced by the existing preference for products with lower fat content.
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Sledování změny jakosti masného výrobku v závislosti na technologii výroby
 Novotná, Ivana
Vysočina salami is the best known and the most widespread product of durable heat-treated meat products in the Czech Republic. Chemical, physical, microbiological and sensory parameters were examined for this product depending on salt content (2 % or 1,6 %) and grain size (1 mm, or 2 mm). There was found no difference that would be important from a technological point of view during comparing the fine and coarser grain in the Vysočina salami. By comparing differently salty products, lower salt content could cause manufacturing problems. By reducing the salt content, the drying time was prolonged, and the colour stability deteriorated. It is advisable to reduce the salt content to the lowest possible level in order to improve the health aspect of the consumption of meat products but at the same time the technological characteristics of the production are not affected. Finally, salt is important for the taste of the product. This was clearly demonstrated in sensory analysis. The analysis shows the Vysočina salami with 2 % salt addition has been more palatable to the consumer.
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