This thesis is based on physical properties of fish meat and fish products. Texture of fish meat is considered as one of the most perceived character. Major influence on the textural properties of fish meat has chemical composition of fish meat and fish meat structure. Fish products are changed during production by influence of low temperature during frozen storage and influence of high temperature during cooking. Changes in the textural properties of fish muscle caused during the autolytic process after slaughtering. The aim of the thesis was compared different methods for measurement textural properties of fish and fish products. Surimi sticks and pre-fried fish sticks were tested. Common carp (Cyprinus carpio), Rainbow trout (Oncorhynchus mykiss) and Tench (Tinca tinca) were chosen for testing by penetration test (penetration of the probe into the sample) and Warner-Bratzler shear test (sample cutting by Warner-Bratzler shear).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362348 |
| Date | January 2016 |
| Creators | Bytešníková, Zuzana |
| 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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