The growing popularity of meat products significantly contributes to excessive salt intake which comes with several health risks, such as the development of cardiovascular and civilization diseases. However, salt has a key role in meat products. It significantly affects technological and qualitative parameters and shelf-life. Target of this diploma thesis „Comparsion of qualitative parameters resulting from ”Gothajský salám” recipe change“ is a detailed study of the effects of reducing salt content in “Gothajský salám” salami on various quality parameters, In the theoretical part is mentioned a brief history as well as current procedures and trends in meat production. Furthermore, the legislative requirements are presented and the whole production process of soft sausages is introduced in detail. In the practical part 2 variants of ”Gothajský salám” with salt content of 2 and 1,6 % were made. These were subjected to chemical and sensory analysis. The results of the analysis show that the reduced salt content has influenced the quality parameters. However, no major negative impact has been found in the sensory evaluation, so it is possible to reduce salt content in the recipe of ”Gothajský salám”.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426730 |
| Date | January 2018 |
| Creators | Burianová, Tereza |
| 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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