| dc.contributor.advisor |
Gál, Robert
|
|
| dc.contributor.author |
Stratilová, Zuzana
|
|
| dc.date.accessioned |
2010-07-19T00:18:40Z |
|
| dc.date.available |
2010-07-19T00:18:40Z |
|
| dc.date.issued |
2010-05-20 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/11716
|
|
| dc.description.abstract |
V diplomové práci byly sledovány nutriční a senzorické parametry masa hlemýždě zahradního /Helix Pomatia/ a to ze zemí Česká republika, Polsko, Maďarsko a Litva. U vzorků hlemýžďů z výše uvedených zemí byl analyzován obsah tuku, vody, dusíkatých látek, aminokyselin, pigment, dále bylo zjišťováno pH a vaznost masa. Vzorky hlemýžďů byly podrobeny senzorické analýze. Hodnoceny byly deskriptory: pružnost, tvrdost, žvýkatelnost, gumovitost, šťavnatost, barva a vzhled. |
cs |
| dc.format |
79 s., 6 s. tab.příloh. |
cs |
| dc.format.extent |
2433032 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
hlemýžď zahradní /Helix Pomatia/
|
cs |
| dc.subject |
tuk
|
cs |
| dc.subject |
pH
|
cs |
| dc.subject |
dusíkaté látky
|
cs |
| dc.subject |
aminokyseliny
|
cs |
| dc.subject |
pigment
|
cs |
| dc.subject |
vaznost
|
cs |
| dc.subject |
obsah vody
|
cs |
| dc.subject |
pružnost
|
cs |
| dc.subject |
tvrdost
|
cs |
| dc.subject |
žvýkatelnost
|
cs |
| dc.subject |
gumovitost
|
cs |
| dc.subject |
šťavnatost
|
cs |
| dc.subject |
barva
|
cs |
| dc.subject |
vzhled
|
cs |
| dc.subject |
Snail garden /Helix pomatia/
|
en |
| dc.subject |
fat
|
en |
| dc.subject |
pH
|
en |
| dc.subject |
proteins
|
en |
| dc.subject |
animo acid
|
en |
| dc.subject |
pigment
|
en |
| dc.subject |
water-holding capacity
|
en |
| dc.subject |
water content
|
en |
| dc.subject |
elasticity
|
en |
| dc.subject |
hardness
|
en |
| dc.subject |
chewing
|
en |
| dc.subject |
gumminess
|
en |
| dc.subject |
juiciness
|
en |
| dc.subject |
colour
|
en |
| dc.subject |
meat appearance
|
en |
| dc.title |
Stanovení nutričních parametrů masa hlemýždě zahradního - Helix pomatia |
cs |
| dc.title.alternative |
Nutritive parameters assessment of grape helix meat (Helix pomatia) |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Mlček, Jiří |
|
| dc.date.accepted |
2010-06-02 |
|
| dc.description.abstract-translated |
The master thesis was based on nutritional and sensory characteristics of garden snail meat /Helix pomatia/ from nature of these countries - Czech Republic, Poland, Hungary and Lithuania. In the samples of snails meat were analyzed content of fat, water, proteins, amino acid, pigment and pH, water-holding kapacity as well. Meat samples of snails were evaluated by sensory analysis, with these descriptors: flexibility, hardness, chewing, gumminess, juiciness, colour and meat appearance. |
en |
| dc.description.department |
Ústav biochemie a analýzy potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/196
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, hygiene and economics of food production |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
14582
|
|
| dc.date.assigned |
2010-01-04 |
|
| utb.result.grade |
A |
|
