The topic of the diploma thesis was to find out the effect of cool storage on sensory quality and chemical composition of fish meat. Tryies of dark cod and salmon were used for the experiment. First, the samples were evaluated fresh, further measurements were taken 3 months after their freezing, and samples were stored for the last 6 months and stored for 6 months in a refrigerated state. Samples were subjected to a sensory analysis, which was divided into cheese and after heat treatment. The color, flavor, fragrance, texture, and overall appearance were assessed for the whey. After heat treatment, descriptors of color, variety, varietal intensity, texture, juice, taste, intensity of taste and overall quality were evaluated. Furthermore, the water and fat content of the fish samples was measured, as well as the change in the strength of the fish masks during frazier storage. A statistically significant difference (p <0,05) was found for almost all parameters considered. The only exception was the water content of dark cod which decreased only slightly during freezing. During the freezing storage, the color, variety, taste and degradation of the juice and the overall quality of the samples deteriorate.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427285 |
| Date | January 2018 |
| Creators | Zajíčková, Martina |
| 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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