| dc.contributor.advisor |
Nápravníková, Eva
|
|
| dc.contributor.author |
Šíblová, Martina
|
|
| dc.date.accessioned |
2010-07-19T12:06:12Z |
|
| dc.date.available |
2010-07-19T12:06:12Z |
|
| dc.date.issued |
2010-05-20 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/12727
|
|
| dc.description.abstract |
Práce se zabývá senzorickou analýzou a stanovením vybraných chemických parametrů tepelně opracovaných a tepelně neopracovaných masných výrobků. Senzorickou analýzou se posuzovaly vybrané ukazatele masných výrobků, a to vzhled v nákroji, chuť a vůně, konzistence, intenzita slané chuti, barva a tuhost. Chemickou analýzou bylo provedeno stanovení obsahu tuku, dusitanů a hodnota aktivity vody. V práci bylo použito 15 vzorků trvanlivých masných výrobku získaných od 5 výrobců distribuujících ve Zlínském kraji. |
cs |
| dc.format |
67 s., 2 s.obr. příloh |
cs |
| dc.format.extent |
1157999 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
Trvanlivé masné výrobky
|
cs |
| dc.subject |
dusitany
|
cs |
| dc.subject |
tuk
|
cs |
| dc.subject |
aktivita vody
|
cs |
| dc.subject |
senzorická analýza
|
cs |
| dc.subject |
long-life meat products
|
en |
| dc.subject |
nitrites
|
en |
| dc.subject |
fat
|
en |
| dc.subject |
water activity
|
en |
| dc.subject |
sensoric analysis
|
en |
| dc.title |
Hodnocení ukazatelů jakosti u trvanlivých masných výrobků |
cs |
| dc.title.alternative |
Evaluation of quality indicators in long-life meat products |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Gál, Robert |
|
| dc.date.accepted |
2010-06-02 |
|
| dc.description.abstract-translated |
The sensoric analysis and the determination of selected chemical parameters of both heat-treated and non-heat-treated meat products are presented in this paper. Selected characters of the meat products, such as appearance of cuts of the meat products, their taste, flavour, consistency, salt taste intensity, colour and solidity, were evaluated by the sensoric analysis. Fat and nitrite contents as well as water activity value were determined by the chemical analysis. In total, 15 samples of the long-life meat products which were obtained from five manu-facturers launching their products in Zlín Region were evaluated for the purpose of this paper |
en |
| dc.description.department |
Ústav biochemie a analýzy potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/196
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, hygiene and economics of food production |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
14584
|
|
| dc.date.assigned |
2010-01-04 |
|
| utb.result.grade |
B |
|
