{"id":204955,"date":"2020-10-06T12:01:36","date_gmt":"2020-10-06T11:01:36","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=204955"},"modified":"2020-10-06T12:01:36","modified_gmt":"2020-10-06T11:01:36","slug":"dtest-eidam-levnejsi-konkurence-proteinovym-tycinkam","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=204955","title":{"rendered":"dTest: Eidam, levn\u011bj\u0161\u00ed konkurence proteinov\u00fdm ty\u010dink\u00e1m"},"content":{"rendered":"

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Na eidam se n\u011bkdy nahl\u00ed\u017e\u00ed jako na lacin\u00fd s\u00fdr vhodn\u00fd pro va\u0159en\u00ed. dTest ov\u011b\u0159il, zda si takovou pov\u011bst zaslou\u017e\u00ed. Hned jednadvacet vzork\u016f s obsahem tuku v su\u0161in\u011b 30 a 45 % bylo laboratorn\u011b prozkoum\u00e1no po str\u00e1nce kvality, chut\u011b a \u010distoty. V\u00fdsledky jsou povzbudiv\u00e9. S\u00fdry sice nenadchly svou chut\u00ed, p\u0159ekvapily v\u0161ak obsahem b\u00edlkovin.<\/h6>\n

\"\"Eidam je p\u016fvodem z Nizozemska, kde se vyr\u00e1b\u00ed u\u017e od 14. stolet\u00ed. V \u010desk\u00e9 kuchyni se s n\u00edm setk\u00e1v\u00e1me a\u017e od 19. stolet\u00ed a etabloval se tu do podoby levn\u00e9ho s\u00fdra vhodn\u00e9ho na zap\u00e9k\u00e1n\u00ed a sma\u017een\u00ed. \u201eZam\u011b\u0159ili jsme se na balen\u00fd eidam a sna\u017eili se co nej\u00fapln\u011bji prov\u011b\u0159it nab\u00eddku \u010desk\u00fdch obchod\u016f. Do laborato\u0159e jsme odeslali jeden\u00e1ct s\u00fdr\u016f s 30\u2009% tuku v su\u0161in\u011b a deset tu\u010dn\u011bj\u0161\u00edch eidam\u016f se 45\u2009%. P\u0159i n\u00e1kupech jsme up\u0159ednost\u0148ovali kr\u00e1jen\u00e9 pl\u00e1tkov\u00e9 eidamy, ale sv\u00fdch z\u00e1stupc\u016f se do\u010dkaly i blo\u010dky. Jako obvykle jsme vyb\u00edrali nap\u0159\u00ed\u010d zna\u010dkami a spolu s produkty od zn\u00e1m\u00fdch v\u00fdrobc\u016f prov\u011b\u0159ili i v\u00fdrobky priv\u00e1tn\u00edch zna\u010dek obchodn\u00edch \u0159et\u011bzc\u016f,\u201c<\/em> \u0159\u00edk\u00e1 o vybran\u00fdch vzorc\u00edch Hana Hoffmannov\u00e1, \u0161\u00e9fredaktorka \u010dasopisu dTest.<\/p>\n

S\u00fdry byly nejprve podrobeny zkoum\u00e1n\u00ed obsahu tuku v su\u0161in\u011b. Proto\u017ee pro eidamy neexistuje \u017e\u00e1dn\u00fd z\u00e1vazn\u00fd p\u0159edpis, byly z\u00edskan\u00e9 hodnoty porovn\u00e1ny podle dobrovoln\u00e9 Cechovn\u00ed normy pro eidamy vydan\u00e9 \u010ceskou potravin\u00e1\u0159skou komorou. \u201eObecn\u011b platilo, \u017ee \u010d\u00edm v\u00edce bylo nam\u011b\u0159eno tuku v su\u0161in\u011b, t\u00edm lep\u0161\u00ed hodnocen\u00ed jsme ud\u011blili. Zohlednili jsme v\u0161ak, zda jde o 30% \u010di 45% typy a ka\u017ed\u00e9 kategorii nastavili odli\u0161n\u00e1 krit\u00e9ria. A v\u00fdsledek? Pod\u00edl tuku v su\u0161in\u011b se u m\u00e9n\u011b tu\u010dn\u00fdch s\u00fdr\u016f pohyboval od 30,5\u2009% (Madeta Jiho\u010desk\u00fd Eidam 30\u2009% pl\u00e1tky) a\u017e do 35\u2009% (Zlat\u00fd s\u00fdr Eidam 30\u2009% pl\u00e1tky). U 45% eidam\u016f propadla slovensk\u00e1 zna\u010dka Liptov, kde laborato\u0159 do\u0161la pouze k 44,4\u2009% tuku v su\u0161in\u011b. Nejvy\u0161\u0161\u00ed tu\u010dnost\u00ed su\u0161iny se mohly pochlubit s\u00fdry zna\u010dek Billa\/Clever a Albert\/\u010cesk\u00e1 chu\u0165. U obou byla hl\u00e1\u0161ena hodnota 47,1\u2009%, <\/em>uvedla\u00a0Hana Hoffmannov\u00e1.<\/p>\n

Porovn\u00e1n\u00ed nam\u011b\u0159en\u00fdch hodnot s \u00fadaji uveden\u00fdmi na obalech neodhalilo komplikace. Ve dvou p\u0159\u00edpadech uv\u00e1d\u011bla etiketa m\u00e9n\u011b su\u0161iny a v jednom p\u0159\u00edpad\u011b nesouhlasila informace o obsahu tuku v su\u0161in\u011b. Ne\u0161lo v\u0161ak o z\u00e1va\u017en\u00e9 proh\u0159e\u0161ky a ve v\u0161ech p\u0159\u00edpadech to lze zd\u016fvodnit nejistotou m\u011b\u0159en\u00ed.<\/p>\n

Nejzaj\u00edmav\u011bj\u0161\u00ed v\u00fdsledky p\u0159ineslo m\u011b\u0159en\u00ed obsahu b\u00edlkovin. Pr\u016fm\u011brn\u00e1 nam\u011b\u0159en\u00e1 hodnota testovan\u00fdch vzork\u016f byla 29 % u 30% s\u00fdr\u016f a 26 % u 45% s\u00fdr\u016f. \u201eU mozzarelly jsme v lo\u0148sk\u00e9m \u010dervnov\u00e9m testu nam\u011b\u0159ili obsah b\u00edlkovin kolem 15,5\u2009%, u grilovac\u00edch ty\u010dinek z leto\u0161n\u00edho \u010dervence to bylo zhruba 14\u2009%, syrov\u00e9 libov\u00e9 hov\u011bz\u00ed maso nab\u00edz\u00ed 20\u2009% b\u00edlkovin. Eidam tak m\u016f\u017ee sm\u011ble konkurovat proteinov\u00fdm ty\u010dink\u00e1m, jejich\u017e hodnoty se pohybuj\u00ed od 20 do 50 %,\u201c<\/em> \u0159\u00edk\u00e1 Hana Hoffmannov\u00e1.<\/p>\n

M\u011b\u0159en\u00ed obsahu soli odhalilo, \u017ee eidamy s 30 % tuku v su\u0161in\u011b v sob\u011b maj\u00ed pr\u016fm\u011brn\u011b 1,67 % soli, u tu\u010dn\u011bj\u0161\u00ed kategorie to bylo 1,49 %. Testovan\u00e9 produkty jsou na tom tedy podobn\u011b jako mozzarella (1,4 %) a \u010dedar (1,7 %). Ve srovn\u00e1n\u00ed s parmaz\u00e1nem (2,5 %) a nivou (2,3 %) je eidam neslan\u00fd p\u0159\u00edbuzn\u00fd.<\/p>\n

V r\u00e1mci senzorick\u00e9ho hodnocen\u00ed byly eidamy rozd\u011bleny podle tu\u010dnosti do dvou skupin, dev\u00edti\u010dlenn\u00e1 komise n\u00e1sledn\u011b hodnotila podle stanoven\u00e9ho standardu barvu, konzistenci, chu\u0165 a v\u016fni. T\u00e9m\u011b\u0159 u v\u0161ech eidam\u016f se objevila alespo\u0148 jedna chyba, kter\u00e1 st\u00e1la za pozn\u00e1mku. V\u00fdjimku p\u0159edstavoval Globus Eidam 45 % p\u0159\u00edrodn\u00ed pl\u00e1tkov\u00fd s\u00fdr, kter\u00fd se stal premiantem ochutn\u00e1vky. Nejv\u00edce p\u0159ipom\u00ednek obecn\u011b padalo k chuti, p\u0159i\u010dem\u017e ka\u017edou z kategori\u00ed eidamu tr\u00e1pilo n\u011bco jin\u00e9ho. U s\u00fdr\u016f s 30\u2009% tuku v su\u0161in\u011b si komise nej\u010dast\u011bji st\u011b\u017eovala na m\u00e1lo v\u00fdraznou chu\u0165. U tu\u010dn\u011bj\u0161\u00edch eidam\u016f byly pot\u00ed\u017ee s nep\u0159\u00edjemn\u00fdmi p\u0159\u00edchut\u011bmi: ho\u0159kost\u00ed a nakyslost\u00ed.<\/p>\n

Prov\u011b\u0159ovala se tak\u00e9 \u010distota vzork\u016f. Zkoumala se zejm\u00e9na (ne)p\u0159\u00edtomnost ne\u017e\u00e1douc\u00edch kvasinek, bakteri\u00ed salmonely, listeri\u00ed a Escherichia coli. U dev\u00edti s\u00fdr\u016f nebyl nalezen ani jeden ze sledovan\u00fdch mikroorganism\u016f. \u201eNej\u010dast\u011bji jsme se v testu setk\u00e1vali s kvasinkami, ty v\u0161ak p\u0159edstavuj\u00ed hrozbu pro chu\u0165 a v\u016fni produktu. Nalezli jsme ale tak\u00e9 bakterie Escherichia coli a to u 30% eidam\u016f Agrico a Kaufland\/K-Classic. V obou p\u0159\u00edpadech \u0161lo o stovky bakteri\u00ed v jednom gramu, \u010d\u00edm\u017e se je\u0161t\u011b ve\u0161ly do povolen\u00e9ho tis\u00edcov\u00e9ho limitu,\u201c<\/em> dod\u00e1v\u00e1 Hana Hoffmannov\u00e1.<\/p>\n

Z\u00e1v\u011br testu tradi\u010dn\u011b pat\u0159il pro\u010d\u00edt\u00e1n\u00ed etiket a hled\u00e1n\u00ed barviv, konzervant\u016f a stabiliz\u00e1tor\u016f. Celkem 15 s\u00fdr\u016f se obe\u0161lo bez \u201epodpory\u201c t\u011bchto l\u00e1tek. Nej\u010dast\u011bji deklarovan\u00fdm \u00e9\u010dkem byl stabiliz\u00e1tor chlorid v\u00e1penat\u00fd, kter\u00fdm si v\u00fdrobci pom\u00e1haj\u00ed p\u0159i s\u00fd\u0159en\u00ed ml\u00e9ka. Objevil se ale tak\u00e9 konzervant dusi\u010dnan draseln\u00fd a barviva karoten a annatto.<\/p>\n

P\u0159ehled v\u0161ech testovan\u00fdch eidam\u016f najdete na webu dTestu<\/strong><\/a>. Kompletn\u00ed v\u00fdsledky p\u0159ineslo z\u00e1\u0159ijov\u00e9 vyd\u00e1n\u00ed \u010dasopisu dTest.<\/p>\n

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

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