{"id":213268,"date":"2021-01-14T20:13:32","date_gmt":"2021-01-14T19:13:32","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=213268"},"modified":"2021-01-14T20:13:32","modified_gmt":"2021-01-14T19:13:32","slug":"dtest-treska-pestra-jedna-ryba-ale-pokazde-chutna-trochu-jinak","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=213268","title":{"rendered":"dTest: Treska pestr\u00e1: jedna ryba \u2013 ale poka\u017ed\u00e9 chutn\u00e1 trochu jinak"},"content":{"rendered":"

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Treska pestr\u00e1 pat\u0159\u00ed mezi nej\u010dast\u011bji loven\u00e9 ryby sv\u011bta. Nen\u00ed proto divu, \u017ee se i v \u010desk\u00fdch dom\u00e1cnostech stala synonymem pro mo\u0159sk\u00e9 ryby. Redakce \u010dasopisu dTest poslala do laborato\u0159e 18 vzork\u016f mra\u017een\u00fdch tresek ve form\u011b filet\u016f a tzv. fil\u00e9, aby zkontrolovala jejich chu\u0165, obsah ryb\u00edho masa a tak\u00e9 ne\u017e\u00e1douc\u00edch l\u00e1tek.<\/h6>\n

\"\"A\u010dkoli pat\u0159\u00ed \u010cesk\u00e1 republika k tradi\u010dn\u00edm producent\u016fm sladkovodn\u00edch ryb, na zdej\u0161\u00ed spot\u0159eb\u011b to zn\u00e1t nen\u00ed. Podle \u00fadaj\u016f z roku 2017 jsme zkonzumovali pr\u016fm\u011brn\u011b 5,4 kg ryb\u00edho masa, z \u010deho\u017e v\u011bt\u0161inu, t\u00e9m\u011b\u0159 4 kg, p\u0159edstavovaly ryby mo\u0159sk\u00e9. Pr\u016fzkumy tak\u00e9 ukazuj\u00ed, \u017ee i kdy\u017e spot\u0159ebitel\u00e9 \u010d\u00edm d\u00e1l v\u00edc p\u0159ich\u00e1zej\u00ed na chu\u0165 chlazen\u00fdm ryb\u00e1m, v n\u00e1kupn\u00edch ko\u0161\u00edc\u00edch st\u00e1le je\u0161t\u011b p\u0159eva\u017euj\u00ed ryby mra\u017een\u00e9.<\/p>\n

\u201eRozhodli jsme se proto zohlednit tyto trendy, a do testu jsme za\u0159adili mra\u017eenou tresku \u2013 a to v podob\u011b filet\u016f a fil\u00e9, tedy masa slisovan\u00e9ho do pravideln\u00fdch blok\u016f,\u201c<\/em> vysv\u011btluje Hana Hoffmannov\u00e1, \u0161\u00e9fredaktorka \u010dasopisu dTest. Redakci dTestu zaj\u00edmalo, zda a jak se osm vzork\u016f filet\u016f a deset vzork\u016f fil\u00e9 li\u0161\u00ed po str\u00e1nce chuti nebo obsahu masa \u2013 teoreticky by se toti\u017e m\u011bly r\u016fznit pouze vzhledem, proto\u017ee v obou p\u0159\u00edpadech by m\u011blo j\u00edt o \u010dist\u00e9 ryb\u00ed maso.<\/p>\n

Odborn\u00e1 ochutn\u00e1vka dopadla vcelku \u00fasp\u011b\u0161n\u011b, p\u0159i hodnocen\u00ed se uk\u00e1zalo, \u017ee ob\u011b kategorie v\u00fdrobk\u016f spolu dok\u00e1zaly dr\u017eet krok \u2013 filety z\u00edskaly v pr\u016fm\u011bru 74 %, porcovan\u00e9 fil\u00e9 pak 77 %. Hodnotitel\u00e9 se zab\u00fdvali jak vzhledem a v\u016fn\u00ed mra\u017een\u00fdch a rozmra\u017een\u00fdch kus\u016f ryb, tak n\u00e1slednou, a pro v\u0161echny vzorky toto\u017enou, \u00fapravou na elektrick\u00e9m grilu, aby se mohl posoudit vzhled, konzistence, chu\u0165 a v\u016fn\u011b. Nejv\u00edce bod\u016f v t\u00e9to \u010d\u00e1sti zkou\u0161ky z\u00edskalo fil\u00e9 Albert Treska alja\u0161sk\u00e1, za v\u0161echny sledovan\u00e9 parametry si odneslo jedni\u010dku a \u017e\u00e1dnou kritickou p\u0159ipom\u00ednku. V\u00fdrobky na opa\u010dn\u00e9m konci \u017eeb\u0159\u00ed\u010dku m\u011bly probl\u00e9my s chut\u00ed \u010di konzistenc\u00ed.<\/p>\n

Druh\u00e1 \u010d\u00e1st testov\u00e1n\u00ed m\u011b\u0159ila obsah ryb\u00edho masa. P\u0159i jeho zpracov\u00e1n\u00ed se toti\u017e do masa m\u016f\u017ee dostat p\u0159ebyte\u010dn\u00e1 voda. Filety z tresek p\u0159irozen\u011b obsahuj\u00ed asi 80 % vody a k n\u00ed se m\u016f\u017ee nav\u00e1zat dal\u0161\u00ed b\u011bhem om\u00fdv\u00e1n\u00ed. D\u0159\u00edve se objevovaly i p\u0159\u00edpady z\u00e1m\u011brn\u00e9ho p\u0159id\u00e1v\u00e1n\u00ed vody a doch\u00e1zelo tedy k \u0161izen\u00ed z\u00e1kazn\u00edk\u016f. Laborato\u0159 zkoumala mno\u017estv\u00ed ryb\u00edho masa nep\u0159\u00edmo v\u00fdpo\u010dtem z nam\u011b\u0159en\u00fdch hodnot obsahu b\u00edlkovin, tuku, popela a vody, a ov\u011b\u0159ovala, jak\u00e9mu mno\u017estv\u00ed teoretick\u00e9ho \u201epr\u016fm\u011brn\u00e9ho\u201c masa nam\u011b\u0159en\u00e9 hodnoty odpov\u00eddaj\u00ed. Nejlep\u0161\u00ed parametry m\u011blo fil\u00e9 Mylord Premium Alja\u0161sk\u00e1 treska, v kategorii filet\u016f pak Lidl\/Ocean Sea Alaska Pollock Fillets. P\u0159\u00edli\u0161 n\u00edzk\u00e9 hodnoty byly zji\u0161t\u011bny u filet\u016f Penny\/Grand Mare Filety z alja\u0161sk\u00e9 tresky (88 %) a Frigo Alja\u0161sk\u00e1 treska (76 %). Oba dva produkty si za klam\u00e1n\u00ed z\u00e1kazn\u00edk\u016f odnesly nedostate\u010dn\u00e9 hodnocen\u00ed.<\/p>\n

Posledn\u00ed \u010d\u00e1st testov\u00e1n\u00ed se zam\u011b\u0159ila na bezpe\u010dnost jednotliv\u00fdch vzork\u016f. Laborato\u0159 zkoumala p\u0159\u00edtomnost t\u011b\u017ek\u00fdch kov\u016f, tedy olova, rtuti, kadmia a arzenu. Tyto ne\u017e\u00e1douc\u00ed prvky se do ryb\u00ed svaloviny mohou dostat ze \u017eivotn\u00edho prost\u0159ed\u00ed skrze potravu. V\u00fdsledky nezavdaly \u017e\u00e1dn\u00e9 d\u016fvody k obav\u00e1m. Mno\u017estv\u00ed olova, kadmia a rtuti se u v\u0161ech v\u00fdrobk\u016f pohodln\u011b ve\u0161la do p\u0159edepsan\u00fdch limit\u016f. Pro arzen limity aktu\u00e1ln\u011b neexistuj\u00ed, ale ani jeho obsah nebyl nijak znepokojuj\u00edc\u00ed.<\/p>\n

Jak u\u017e to u dTestu b\u00fdv\u00e1, kontrolovaly se i informace uveden\u00e9 na obalech. Zvl\u00e1\u0161tn\u00ed pozornost se v\u011bnovala dodr\u017een\u00ed deklarovan\u00e9 \u010dist\u00e9 hmotnosti v\u00fdrobku. Balen\u00ed se nechalo voln\u011b rozmrazit, aby se rozpustila p\u0159\u00edpadn\u00e1 ledov\u00e1 glazura, a pot\u00e9 se p\u0159ev\u00e1\u017eilo samotn\u00e9 maso. \u201eV ide\u00e1ln\u00edm p\u0159\u00edpad\u011b by m\u011bla v\u00e1ha uk\u00e1zat stejn\u00e9 \u010d\u00edslo, kter\u00e9 uv\u00e1d\u011bl obal. Ne v\u017edy tomu tak ale bylo. U p\u011btice filet\u016f a dvou fil\u00e9 byla skute\u010dn\u00e1 v\u00e1ha ni\u017e\u0161\u00ed. Ve v\u0161ech p\u0159\u00edpadech se ale rozd\u00edl po zohledn\u011bn\u00ed nejistoty m\u011b\u0159en\u00ed ve\u0161el do 6% z\u00e1porn\u00e9 hmotnostn\u00ed odchylky tolerovan\u00e9 vyhl\u00e1\u0161kou,\u201c<\/em> uzav\u00edr\u00e1 Hana Hoffmannov\u00e1 v\u00fdsledky testu.<\/p>\n

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

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  Treska <\/p>\n","protected":false},"author":2,"featured_media":213270,"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\/2021\/01\/14\/r\u00e1me\u010dek-treska.jpg","_links":{"self":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/213268"}],"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=213268"}],"version-history":[{"count":1,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/213268\/revisions"}],"predecessor-version":[{"id":213271,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/213268\/revisions\/213271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/media\/213270"}],"wp:attachment":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=213268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=213268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=213268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}