{"id":206834,"date":"2020-10-29T23:10:04","date_gmt":"2020-10-29T22:10:04","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=206834"},"modified":"2020-10-29T23:10:04","modified_gmt":"2020-10-29T22:10:04","slug":"dtest-srovnani-majonezovych-salatu-kvalitni-se-obejdou-bez-barviv-i-latek-zvyraznujicich-chut","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=206834","title":{"rendered":"dTest: Srovn\u00e1n\u00ed majon\u00e9zov\u00fdch sal\u00e1t\u016f \u2013 kvalitn\u00ed se obejdou bez barviv i l\u00e1tek zv\u00fdraz\u0148uj\u00edc\u00edch chu\u0165"},"content":{"rendered":"

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Od lah\u016fdkov\u00fdch sal\u00e1t\u016f z\u00e1kazn\u00edk zpravidla o\u010dek\u00e1v\u00e1 i odpov\u00eddaj\u00edc\u00ed kvalitu pou\u017eit\u00fdch surovin. dTest nakoupil 28 balen\u00fdch vla\u0161sk\u00fdch a ryb\u00edch sal\u00e1t\u016f a podle jejich etiket zkoumal, jak jsou na tom nejen se slo\u017een\u00edm, ale i s v\u00fd\u017eivov\u00fdmi hodnotami.<\/h6>\n

\"\"Slo\u017een\u00ed lah\u016fdk\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f neupravuj\u00ed \u017e\u00e1dn\u00e9 p\u0159edpisy a legislativa stanovuje pouze hygienick\u00e9 limity a obecn\u00e1 pravidla pou\u017e\u00edv\u00e1n\u00ed p\u0159\u00eddatn\u00fdch l\u00e1tek. Receptura i kvalita pou\u017eit\u00fdch surovin jsou tak pln\u011b v rukou v\u00fdrobce. V\u00fdjimku p\u0159edstavuj\u00ed pouze Cechovn\u00ed normy vydan\u00e9 Potravin\u00e1\u0159skou komorou. K nim se v\u00fdrobci p\u0159ihla\u0161uj\u00ed dobrovoln\u011b a zavazuj\u00ed se t\u00edm k dodr\u017eov\u00e1n\u00ed ur\u010dit\u00fdch minim\u00e1ln\u00edch po\u017eadavk\u016f.<\/p>\n

U t\u0159in\u00e1cti vybran\u00fdch vla\u0161sk\u00fdch sal\u00e1t\u016f se dTest zam\u011b\u0159il p\u0159edev\u0161\u00edm na pou\u017eit\u00fd sal\u00e1m. Informace o jeho mno\u017estv\u00ed by m\u011bly b\u00fdt uvedeny na etiket\u011b \u2013 pravidla ozna\u010dov\u00e1n\u00ed potravin toti\u017e \u0159\u00edkaj\u00ed, \u017ee pokud si z\u00e1kazn\u00edk potravinu spojuje s n\u011bkterou surovinou, mus\u00ed b\u00fdt jej\u00ed pod\u00edl deklarov\u00e1n. Na obalech sedmi zna\u010dek v\u0161ak mno\u017estv\u00ed pou\u017eit\u00e9 uzeniny nebylo uvedeno. U zbyl\u00fdch \u0161esti sal\u00e1t\u016f se deklarovan\u00fd pod\u00edl pohyboval od 23 % do 28\u2009%. Nejni\u017e\u0161\u00ed pod\u00edl uv\u00e1d\u011bla zna\u010dka Billa\/Clever, na opa\u010dn\u00e9m konci st\u00e1l Globus Vla\u0161sk\u00fd sal\u00e1t na chleb\u00ed\u010dky.<\/p>\n

Pokud jde o slo\u017een\u00ed pou\u017eit\u00fdch uzenin, to bylo pops\u00e1no na v\u0161ech etiket\u00e1ch a podle n\u00e1zv\u016f m\u011blo j\u00edt o pa\u0159\u00ed\u017esk\u00fd sal\u00e1m, junior a lah\u016fdkov\u00e9 nebo v\u00fdrobn\u00ed sal\u00e1my. “Vzhledem k t\u00e9to pestrosti jsme se zam\u011b\u0159ili na t\u0159i hlavn\u00ed krit\u00e9ria: po\u010det druh\u016f masa, p\u0159\u00eddavek \u0161krobu a pou\u017eit\u00ed strojn\u011b odd\u011blen\u00e9ho masa, tedy separ\u00e1tu. Potkali jsme se tak\u0159ka se v\u0161emi mo\u017en\u00fdmi kombinacemi,”<\/em> popisuje Hana Hoffmannov\u00e1. Nejm\u00e9n\u011b bod\u016f si za kvalitu sal\u00e1mu odnesly zna\u010dky Boneco a Dost\u00e1l. Ob\u011b ve slo\u017een\u00ed deklarovaly pou\u017eit\u00ed uzeniny postaven\u00e9 v\u00fdhradn\u011b na dr\u016fbe\u017e\u00edm separ\u00e1tu s p\u0159\u00eddavkem \u0161krobu. Strojn\u011b odd\u011blen\u00e9 maso pak obsahoval i lah\u016fdkov\u00fd sal\u00e1m u zna\u010dky Lah\u016fdky Palma.<\/p>\n

V dal\u0161\u00edch ingredienc\u00edch si ji\u017e byly vla\u0161sk\u00e9 sal\u00e1ty podobn\u00e9. dTest sledoval i deklarovan\u00fd p\u0159\u00eddavek n\u00e1hradn\u00edch sladidel, barviv, aromat, l\u00e1tek pro zv\u00fdrazn\u011bn\u00ed chuti a konzervant\u016f. Konzervanty se objevily u v\u0161ech v\u00fdrobk\u016f, nej\u010dast\u011bji \u0161lo o benzoan sodn\u00fd a sorban draseln\u00fd. Bez ostatn\u00edch sledovan\u00fdch aditiv se obe\u0161la v\u00edce ne\u017e polovina vla\u0161sk\u00fdch sal\u00e1t\u016f.<\/p>\n

V p\u0159\u00edpad\u011b patn\u00e1cti ryb\u00edch sal\u00e1t\u016f byl pod\u00edl ryb uveden na v\u0161ech v\u00fdrobc\u00edch a ve v\u0161ech p\u0159\u00edpadech \u0161lo o marinovan\u00e9 sled\u011b. Nejni\u017e\u0161\u00ed mno\u017estv\u00ed ryb deklaroval Rybex Ryb\u00ed sal\u00e1t v majon\u00e9ze, naopak nejv\u00edce jich nab\u00eddly sal\u00e1ty zna\u010dky Penny\/Gran Mare a Kaufland\/ K-Classic Ryb\u00ed sal\u00e1t v majon\u00e9ze.<\/p>\n

I obsah majon\u00e9zy \u010di jogurtu by m\u011bl b\u00fdt na etiket\u00e1ch k nalezen\u00ed. U sal\u00e1t\u016f bez jogurtu se pod\u00edl majon\u00e9zy pohyboval od 32 do 42\u2009%. Nejm\u00e9n\u011b j\u00ed avizovaly ryb\u00ed sal\u00e1ty s majon\u00e9zou zna\u010dek Albert, Lidl\/Nautica a Varmu\u017ea. Majon\u00e9za byla uvedena ve slo\u017een\u00ed v\u0161ech ryb\u00edch sal\u00e1t\u016f s jogurtem, ne v\u017edy v\u0161ak v\u00fdrobci deklarovali jej\u00ed pod\u00edl. Nejni\u017e\u0161\u00ed hodnotu uv\u00e1d\u011bl obal Albert\/Sle\u010fov\u00fd sal\u00e1t s jogurtem, na opa\u010dn\u00e9m konci stanul Lidl\/Nautica Skandin\u00e1vsk\u00fd sle\u010fov\u00fd sal\u00e1t s jogurtem.<\/p>\n

V\u0161echny ryb\u00ed sal\u00e1ty avizovaly p\u0159\u00eddavek chemick\u00e9ho konzervantu a \u010dasto byla sou\u010d\u00e1st\u00ed jak p\u0159\u00edrodn\u00ed, tak nep\u0159\u00edrodn\u00ed aromata. Zato na barviva ani l\u00e1tky zv\u00fdraz\u0148uj\u00edc\u00ed chu\u0165 dTest nenarazil v \u017e\u00e1dn\u00e9m z ryb\u00edch v\u00fdrobk\u016f. Mile p\u0159ekvapil i vysok\u00fd po\u010det produkt\u016f s logem certifikovan\u00e9ho rybolovu, kter\u00fd vyjad\u0159uje, \u017ee pou\u017eit\u00e1 ryba byla ulovena \u0161etrn\u00fdm, dlouhodob\u011b udr\u017eiteln\u00fdm zp\u016fsobem.<\/p>\n

“Z pohledu obsahu \u017eivin jsou si vla\u0161sk\u00e9 i ryb\u00ed sal\u00e1ty podobn\u00e9. Jedinou pozitivn\u00ed odli\u0161nost\u00ed ryb\u00edch sal\u00e1t\u016f je p\u0159irozen\u00fd obsah omega-3 mastn\u00fdch kyselin. Pokud byste cht\u011bli s\u00e1hnout po ryb\u00edm sal\u00e1tu pr\u00e1v\u011b jako po zdroji v\u00fd\u017eivov\u011b zaj\u00edmav\u00e9ho tuku, volte ty vyr\u00e1b\u011bn\u00e9 ze sle\u010f\u016f. V sal\u00e1tech z libov\u00fdch tresek je pod\u00edl ryb\u00edho tuku velmi n\u00edzk\u00fd,”<\/em> vysv\u011btluje Hana Hoffmannov\u00e1.<\/p>\n

Nejm\u00e9n\u011b tu\u010dn\u00e9 byly ryb\u00ed sal\u00e1ty s jogurtem, v\u016fbec nejni\u017e\u0161\u00ed hodnotu 10 g\/100\u2009g p\u0159edvedl Penny\/Gran Mare ryb\u00ed sal\u00e1t s jogurtem. K tomuto \u010d\u00edslu se v\u0161ak dovedly p\u0159ibl\u00ed\u017eit i n\u011bkter\u00e9 vla\u0161sk\u00e9 sal\u00e1ty.<\/p>\n

V obsahu b\u00edlkovin si v\u00fdrazn\u011b l\u00e9pe vedly ryb\u00ed sal\u00e1ty. V pr\u016fm\u011bru se u nich lze dopo\u010d\u00edtat 6,8\u2009% proteinu, u vla\u0161sk\u00fdch sal\u00e1t\u016f je to p\u0159esn\u011b polovina. Vla\u0161sk\u00e9 sal\u00e1ty tak\u00e9 byly s pr\u016fm\u011brn\u00fdmi 3,8\u2009% cukru o n\u011bco slad\u0161\u00ed ne\u017e ty ryb\u00ed. Podobn\u011b si vedly ryb\u00ed sal\u00e1ty i v obsahu soli. U vla\u0161sk\u00fdch se v pr\u016fm\u011bru pohyboval okolo 1,8\u2009%, u ryb\u00edch to bylo o desetinu procentn\u00edho bodu m\u00e9n\u011b.<\/p>\n

Pokud si chcete na sal\u00e1tu pochutnat, v\u0161\u00edmejte si kvality pou\u017eit\u00fdch surovin. “U vla\u0161sk\u00fdch sal\u00e1t\u016f se vyplat\u00ed sledovat p\u0159edev\u0161\u00edm slo\u017een\u00ed sal\u00e1mu. Up\u0159ednost\u0148ujte ten bez strojn\u011b odd\u011blen\u00e9ho masa, p\u0159\u00eddavku \u0161krobu a barviv. U ryb\u00edch sal\u00e1t\u016f preferujte ty s co nejvy\u0161\u0161\u00edm obsahem ryb\u00edho masa. Obecn\u011b pak plat\u00ed, \u017ee kvalitn\u00ed sal\u00e1t se obejde bez barviv a l\u00e1tek zv\u00fdraz\u0148uj\u00edc\u00edch chu\u0165. Naopak chemick\u00fdm konzervant\u016fm se p\u0159i n\u00e1kupu balen\u00fdch lah\u016fdk\u00e1\u0159sk\u00fdch sal\u00e1t\u016f prakticky nelze vyhnout,”<\/em> uzav\u00edr\u00e1 Hana Hoffmannov\u00e1.<\/p>\n

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

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