The aim of the thesis called: "Monitoring of sensory quality of selected comodities" was to conduct sensory evaluation of ready meals, pâtés and fish muscle. There were samples of ready meals (3) and pâtés (15) whose sensoric properties were evaluated based on a way of storage during their shelf life. The evaluation was focused on appearance/appearance of the cut, odour, intensity of aroma, texture in mouth, flavour, flavour intensity, saltiness/sweetness and the presence of other flavours. The effect of storage on sensory quality of ready meals and pates was not proven in most cases (P > 0,05).The effect of fish feed (from companies Aller and Biomar) on sensory properties of heat-treated fish muscle (24 samples of brook charr and 16 samples of rainbow trout) was evaluated as well. Following properties were assessed: odour pleasantness, intensity of aroma, texture in the mouth, juiciness, flavour pleasantness and intensity of flavour. Significant effect feed on the sensory quality of fish was detected only for samples of brook charr (P < 0,05).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179560 |
| Date | January 2014 |
| Creators | Folwarczna, Natalia |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0111 seconds