The diploma thesis “Comparison of quality parameters of Wiener frankfurter in accordance to manufacturing formula” considers meat products in relation to content of salt. The theoretical part of the thesis includes characteristic of meat products and related legislation. This part considers Wiener frankfurter and characterizes ingredients necessary for their production. Moreover, individual steps of the manufacturing process of the Wiener frankfurter are described in this part and it characterizes methods used for evaluation of quality and health safety. In the practical part of the thesis differences among individual variants with various content of salt in Wiener frankfurter (1,4 %; 1,6 %; 1,8 %; 2,0 %) were evaluated. There was used chemical analysis, colour measuring of surface- and cut of sausages before and after heat treatment. Besides also texture was evaluated. Regarding the sensory analysis all variants of sausages were rated positively, statistically significant difference was found among intensity of salinity.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427664 |
| Date | January 2019 |
| Creators | Ševčíková, Radka |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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