{"id":159461,"date":"2019-05-07T19:03:28","date_gmt":"2019-05-07T18:03:28","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=159461"},"modified":"2019-05-07T19:03:28","modified_gmt":"2019-05-07T18:03:28","slug":"dtest-salamy-vysocina-petina-v-nezavislem-testu-propadla","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=159461","title":{"rendered":"dTEST: Sal\u00e1my Vyso\u010dina \u2013 p\u011btina v\u00a0nez\u00e1visl\u00e9m testu propadla"},"content":{"rendered":"

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Trvanliv\u00fd sal\u00e1m Vyso\u010dina je \u010dastou sou\u010d\u00e1st\u00ed v\u00fdletnick\u00fdch sva\u010din. Spot\u0159ebitelsk\u00fd \u010dasopis dTest poslal do laborato\u0159e 20 vzork\u016f t\u011bchto sal\u00e1m\u016f, aby prov\u011b\u0159il jejich kvalitu. \u010cty\u0159i z\u00a0testovan\u00fdch vzork\u016f v\u00a0nez\u00e1visl\u00e9m testu propadly kv\u016fli nedodr\u017een\u00ed \u010desk\u00e9 legislativy. T\u0159i Vyso\u010diny obsahovaly v\u00edce vody, ne\u017e dovoluje vyhl\u00e1\u0161ka. Jeden sal\u00e1m obsahoval m\u00e9n\u011b masa, ne\u017e sliboval na obalu.<\/h6>\n

\"\"Vyso\u010dina pat\u0159\u00ed mezi trvanliv\u00e9 sal\u00e1my, co\u017e znamen\u00e1, \u017ee p\u0159i teplot\u011b 20 \u00b0C mus\u00ed bez \u00fahony p\u0159e\u010dkat alespo\u0148 21 dn\u016f. Na zv\u00fd\u0161en\u00e9 odolnosti sal\u00e1mu se krom\u011b tepeln\u00e9ho o\u0161et\u0159en\u00ed pod\u00edl\u00ed p\u0159edev\u0161\u00edm jeho vysu\u0161en\u00ed. To sni\u017euje mno\u017estv\u00ed vody dostupn\u00e9 pro ne\u017e\u00e1douc\u00ed mikroorganismy a br\u00e1n\u00ed jim t\u00edm v r\u016fstu. Masn\u00e1 vyhl\u00e1\u0161ka popisuje m\u00edru spr\u00e1vn\u00e9ho vysu\u0161en\u00ed pomoc\u00ed tzv. aktivity vody. \u201eT\u0159i Vyso\u010diny byly nedostate\u010dn\u011b vysu\u0161en\u00e9. \u0160lo o\u00a0nekr\u00e1jen\u00e9 sal\u00e1my zna\u010dek Bivoj, Penny\/\u0158ezn\u00edk\u016fv tal\u00ed\u0159 a Steinhauser. V\u0161echny si za p\u0159ekro\u010den\u00ed vyhl\u00e1\u0161kov\u00e9ho limitu aktivity vody odnesly celkov\u011b nedostate\u010dn\u00e9 hodnocen\u00ed,\u201c<\/em> \u0159\u00edk\u00e1 Hana Hoffmannov\u00e1, \u0161\u00e9fredaktorka \u010dasopisu dTest.<\/p>\n

Nejd\u016fle\u017eit\u011bj\u0161\u00edm krit\u00e9riem anal\u00fdzy byl obsah a kvalita masa. Masn\u00e1 vyhl\u00e1\u0161ka ur\u010duje, \u017ee se Vyso\u010dina vyr\u00e1b\u00ed z vep\u0159ov\u00e9ho a hov\u011bz\u00edho masa. Kolik masa se m\u00e1 do sal\u00e1mu d\u00e1t, vyhl\u00e1\u0161ka p\u0159\u00edmo ne\u0159\u00edk\u00e1. P\u0159edepisuje v\u0161ak minim\u00e1ln\u011b 13% obsah tzv. \u010dist\u00fdch svalov\u00fdch b\u00edlkovin. Toho lze dos\u00e1hnout jen pou\u017eit\u00edm dostate\u010dn\u00e9ho mno\u017estv\u00ed masa a nav\u00edc mus\u00ed j\u00edt o maso s nep\u0159\u00edli\u0161 vysok\u00fdm obsahem pojivov\u00e9 tk\u00e1n\u011b, nap\u0159\u00edklad \u0161lach. Ty se toti\u017e mezi svalov\u00e9 b\u00edlkoviny nepo\u010d\u00edtaj\u00ed. I kdy\u017e se v\u00fdrobky v mno\u017estv\u00ed svalov\u00fdch b\u00edlkovin mezi sebou v\u00fdrazn\u011b li\u0161ily, ve v\u0161ech p\u0159\u00edpadech vyhov\u011bly p\u0159edpisu.<\/p>\n

Sou\u010d\u00e1st\u00ed hodnocen\u00ed v\u00fdrobk\u016f byla tak\u00e9 kontrola \u00fadaj\u016f na obalech, zejm\u00e9na obsahu masa, soli, tuku a pou\u017eit\u00ed p\u0159\u00eddatn\u00fdch l\u00e1tek. Obsah celkov\u00e9ho masa se v p\u0159\u00edpad\u011b Vyso\u010din nevyjad\u0159uje v procentech, ale jako hmotnost masa pou\u017eit\u00e9ho pro v\u00fdrobu 100\u2009g sal\u00e1mu. Kv\u016fli vysu\u0161en\u00ed je hmotnost v\u00fdrobku ni\u017e\u0161\u00ed ne\u017e hmotnost pou\u017eit\u00fdch surovin. \u201ePomoc\u00ed chemick\u00e9 anal\u00fdzy jsme nechali v laborato\u0159i zm\u011b\u0159it obsah masa. Krom\u011b jednoho p\u0159\u00edpadu odpov\u00eddaly deklarovan\u00e9 \u00fadaje na obalu skute\u010dnosti. V sal\u00e1mu Krahul\u00edk Vyso\u010dina Hodice 1967 laborato\u0159 nam\u011b\u0159ila m\u00edsto slibovan\u00fdch 133\u2009g masa na 100\u2009g sal\u00e1mu jen 116\u2009g,\u201c<\/em> komentuje Hana Hoffmannov\u00e1 a dod\u00e1v\u00e1: \u201eTento v\u00fdrobek nav\u00edc z\u00e1kazn\u00edka nepravdiv\u011b informoval i o obsahu tuku.\u201c<\/em><\/p>\n

P\u0159i v\u00fdrob\u011b uzenin se s konzervanty \u010dasto po\u010d\u00edt\u00e1, tradi\u010dn\u011b se pou\u017e\u00edvaj\u00ed soli s p\u0159\u00eddavkem dusitanu sodn\u00e9ho (E 250). Ten m\u00e1 dv\u011b funkce: chr\u00e1n\u00ed uzeniny p\u0159ed \u0161ednut\u00edm a zaji\u0161\u0165uje jejich mikrobi\u00e1ln\u00ed bezpe\u010dnost. P\u0159es nesporn\u00fd technologick\u00fd v\u00fdznam nemaj\u00ed dusitany dobrou pov\u011bst kv\u016fli zdravotn\u00edm rizik\u016fm. A\u010dkoliv 19 Vyso\u010din deklarovalo E 250 ve slo\u017een\u00ed, laborato\u0159 jeho poz\u016fstatky na\u0161la pouze u dev\u00edti z nich, nav\u00edc pouze v n\u00edzk\u00fdch koncentrac\u00edch.<\/p>\n

Rady dTestu k dusitan\u016fm:<\/strong>
\nDusitany se v uzen\u00e1\u0159sk\u00e9 v\u00fdrob\u011b v podob\u011b tzv. rychlosol\u00ed pou\u017e\u00edvaj\u00ed ji\u017e \u0159adu dek\u00e1d. Jejich st\u011b\u017eejn\u00edmi funkcemi jsou zachov\u00e1n\u00ed r\u016f\u017eov\u00e9 barvy masa a konzerva\u010dn\u00ed \u00fa\u010dinek. Za r\u016f\u017eovou barvu vd\u011b\u010d\u00ed \u0161unka \u010di p\u00e1rky schopnosti dusitan\u016f nav\u00e1zat se na krevn\u00ed barvivo v\u00a0mase a zablokovat ho pro dal\u0161\u00ed reakce s kysl\u00edkem, kter\u00e9 by vedly k \u0161ednut\u00ed v\u00fdrobku. Stejn\u011b jako v uzenin\u00e1ch mohou dusitany blokovat krevn\u00ed barvivo i v lidsk\u00e9m t\u011ble, \u010d\u00edm\u017e se z v\u00fdhody st\u00e1v\u00e1 probl\u00e9m a je to rovn\u011b\u017e jeden z d\u016fvod\u016f, pro\u010d by se uzeniny nem\u011bly pod\u00e1vat mal\u00fdm d\u011btem. Ty jsou toti\u017e v\u016f\u010di dusitan\u016fm nejcitliv\u011bj\u0161\u00ed.<\/p>\n

Dal\u0161\u00edm probl\u00e9mem spojen\u00fdm s dusitany jsou karcinogenn\u00ed nitrosaminy. P\u0159irozen\u011b vznikaj\u00ed reakc\u00ed dusitan\u016f s b\u00edlkovinami, ov\u0161em a\u017e p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch okolo 170 \u00b0C. Rizikov\u00e9 je z tohoto ohledu nap\u0159\u00edklad grilov\u00e1n\u00ed, probl\u00e9mu v\u0161ak lze p\u0159edch\u00e1zet. Sta\u010d\u00ed ned\u00e1vat na gril r\u016f\u017eov\u00e9 uzeniny, ale b\u00edl\u00e9 nebo \u0161ed\u00e9 klob\u00e1sy, do kter\u00fdch se dusitany nep\u0159id\u00e1vaj\u00ed.<\/p>\n

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Text a foto: dTEST<\/strong><\/p>\n

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  Trvanliv\u00fd <\/p>\n","protected":false},"author":2,"featured_media":159464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[87],"tags":[],"jetpack_featured_media_url":"https:\/\/zakrasnejsivimperk.cz\/wp-content\/uploads\/2019\/05\/07\/r\u00e1me\u010dek-sal\u00e1my-vyso\u010dina.jpg","_links":{"self":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/159461"}],"collection":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=159461"}],"version-history":[{"count":1,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/159461\/revisions"}],"predecessor-version":[{"id":159463,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/159461\/revisions\/159463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/media\/159464"}],"wp:attachment":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=159461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=159461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=159461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}