The diploma thesis deals with statistical comparison of the textural properties of common carp (Cyprinus carpio) ? (hardness, springiness, cohesiveness, chewiness) were kept during the experiment at store?ponds in Trebon. Carps in each pond were fed with triticale or modified form of triticale (not processed, pressed, crushed, not processed cooked at 120 °C and 100 °C and pressed at 120 °C) and one control pond with fish. After the experiment the fish were killed, and the recovery factor was esteblished. The fillets were obtained from samples of muscle precisely in a defined way, and property values texture by TPA (Texture profile analyst) was found. The results show that all four monitored mechanical properties of textures, reach the highest values of control (hardness: 4,756 kg, springiness: 0.689, cohesiveness: 0.788 and chewiness: 2,585 kg), and the lowest textural properties were observed in triticale, not processed, heat- prepared at 120 °C: hardness: 3,259 kg, springiness: 0.646 and chewiness: 1,579 kg, and cohesiveness was lowest in triticale not processed cooked at 120°C: 0.733. Only samples pressed at 120 °C and not processed triticale were statistically significanty different from the others in parameter of hardness. Triticale pressed at 120 °C were statisticanty different from not processed, pressed triticale and control in parameter of cohesiveness. Triticale samples pressed at 120 °C and not processed at 120 °C significantly were different from the others and triticale pressed from controlwere diferrent too. In springiness parameter, there was no statistically significant difference. Was used significancy level p=0.01.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:54834 |
| Date | January 2011 |
| Creators | JOHÁNEK, Martin |
| 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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