Persons at STU
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Basic information about a final thesis
|Type of thesis:|
Analysis of Nutritionally Significant Parameters in the Salad - Cod in Mayonnaise
|Written by (author):|
|Department of Food Science and Technology (IBT FCFT)|
|Thesis supervisor:||Ing. Ladislav Staruch, PhD.|
|Ing. Zuzana Sirotná, MPH|
Final thesis progress:
|Final thesis was successfully defended.|
Additional informationAdditional information about the final thesis follows. Click on the language link to display the information in the desired language.
|Language of final thesis:|
|Title of the thesis:||Analysis of Nutritionally Significant Parameters in the Salad - Cod in Mayonnaise|
|Summary:||Fish meat is a significant component of human diet due to its favourable nutritional and biological value. Proteins of fish meat are more valuable, since they contain high amounts of essential amino acids. The average protein content is 15 -- 20 %, while some types contain up to 28 % of protein. Composition of fats is also of significance because of high content of polyunsaturated fatty acids, among which are most notable essential omega -- 3 and omega -- 6 fatty acids. Another benefit is a higher content of fat-soluble vitamins. Fish is a part of various products, one of them is a salad popular in Slovakia - Cod in mayonnaise. The main raw materials used in the production of the delicacy are codfish, vegetable, vinegar and mayonnaise. The aim of this paper was to measure the content of water, proteins, lipids, profile of fatty acids as well as to make a sensory evaluation of samples. The theoretical part focuses on the importance of fish from a nutritional point of view and also reviews the history and schematic process for producing cod salad.|
fatty acids, cod, lipids, proteins, nutritional parameters
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