Hana Buchtová

Chemical, instrumental and sensory characteristics of cooked pork ham

Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a(∗)>10. Hardness was correlated with non-collagen muscle protein (P⩽0.01), gumminess (P⩽0.01) and ash (P⩽0.05). Sensory evaluated tenderness showed positive significant correlation with L(∗) (P⩽0.01). The most important colour parameter seems to be a(∗), which was negatively correlated with sensory evaluated parameter colour (P⩽0.01). The PCA performed on all parameters (sensory, chemical and textural) discriminated two groups of hams differing in non-collagen muscle protein content and hardness.

A review on the potential of triploid tench for aquaculture.

Performance and physiological traits and health of spontaneous and induced triploid tench are reviewed. Triploidy is best induced with cold shock; with triploids exhibiting 13.5–51.5% better weight gain, 2.69–3.94% higher slaughtering value, 20–60% lower gonadosomatic index, 0.9–4.5% higher dry matter in flesh and up to 107% more flesh fat than diploids, if farmed untill post sexual maturity. Triploids exhibit more abdominal fat and less polyunsaturated fatty acids of the n-3 and n-6 groups in the flesh. Triploid females are sterile, while triploid males may produce aneuploid spermatozoa with varying DNA content (1–1.9n) which may initiate development of embryos. Triploids have milder seasonal dynamics in their erythrocyte profile than the diploids. Thinner diffusion distance in gills of triploids than in diploids is interpreted as adaptation to lower aerobic capacity. Triploids show neither stronger tendencies to anatomic malformations, nor have bigger affinity to parasitic diseases than the diploids. Production of triploid tench could be an economically interesting method of farming to higher marketable weight, bringing a relatively high product quality.

Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex

Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex Quality of roe deer venison was evaluated based on chemical composition, technological parameters, pH values and colour. Loin (M. longissimus dorsi) and leg (M. gluteus medius) samples were taken from 14 males and 11 females of roe deer (Capreolus capreolus L.). Highly significant differences between samples from the two parts of body were found only in pH (120 h post mortem). Highly significant differences between sexes were found in colour values of L* in leg samples at 72 h and loin samples at 120 h, and of a* in loin samples at 72 h. The content of haem pigments ranged from 2.56 to 3.84 mg/g, highly significant differences were found in leg samples. Dry matter content was higher in male venison compared with female venison. Highly significant differences between sexes were found in loin fat content (p<0.05) and in total collagen content (p<0.01) in leg muscles. The fat content, total and pure proteins and collagen content were higher for males. In both sexes, statistically significantly higher drip loss was found in loin tissues, while cooking loss was higher in leg samples. With respect to sex differences, drip loss of both muscle types was higher in male roe deers, while cooking loss was higher only in loin muscle of females. In our experiment, hardness in excess of 40.00 N was found out in roe deer venison. The highest maximum hardness was found in male leg.

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n = 1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21.48 ± 28.01) in comparison with 2% sodium chloride (7.91 ± 8.80). The saltiness was lower in nigiri tuna prepared with Mary (49.59 ± 17.47) than 2% sodium chloride (61.11 ± 15.75). The study clearly showed the possibility of lowering sodium content in sushi meal with the usage of salt substitutes, with emphasis that Soda-Lo should be considered as a better option due to the retention of sensory properties in sushi samples prepared with this salt substitute.