{"id":724,"date":"2008-03-04T20:45:39","date_gmt":"2008-03-04T19:45:39","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2008\/03\/04\/60\/"},"modified":"2025-02-07T15:11:35","modified_gmt":"2025-02-07T14:11:35","slug":"60","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/60\/","title":{"rendered":"Pro\u010d se potraviny kaz\u00ed a jak tomu zabr\u00e1nit"},"content":{"rendered":"<p><span style=\"color: #003399\">O rychle se kaz\u00edc\u00edch \u2013 ne\u00fadr\u017en\u00fdch \u2013 potravin\u00e1ch a zp\u016fsobech jejich konzervace.<\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"text-align: right;float: left\" title=\"tresne\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/jak_kde\/tresne.jpg\" alt=\"tresne\" width=\"50\" height=\"67\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/strong>Ne\u00fadr\u017en\u00e9 potraviny jsou potraviny, kter\u00e9 obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed vody a\u00a0 b\u00edlkovin, a proto se p\u0159i uskladn\u011bn\u00ed za norm\u00e1ln\u00edch podm\u00ednek rychle kaz\u00ed. Pat\u0159\u00ed sem zejm\u00e9na maso, ryby, ml\u00e9ko, vejce a n\u011bkter\u00e9 druhy ovoce a zeleniny. Aby \u010dlov\u011bk mohl ne\u00fadr\u017en\u00e9 potraviny po ur\u010ditou dobu skladovat a nebyl odk\u00e1z\u00e1n na nep\u0159etr\u017eit\u00fd p\u0159\u00edsun \u010derstv\u00fdch potravin, byly vynalezeny r\u016fzn\u00e9 konzerva\u010dn\u00ed metody.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Co je konzervace?<\/strong><\/p>\n<p>Konzervace obecn\u011b zahrnuje ve\u0161ker\u00e9 postupy, kter\u00e9 slou\u017e\u00ed k prodlou\u017een\u00ed trvanlivosti ne\u00fadr\u017en\u00fdch potravin.<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u010c\u00edm je vlastn\u011b zp\u016fsobeno ka\u017een\u00ed potravin?<\/strong><\/p>\n<p>Nejv\u011bt\u0161\u00ed v\u00fdznam p\u0159i ka\u017een\u00ed potravin maj\u00ed mikroorganizmy, tedy bakterie, kvasinky a pl\u00edsn\u011b. Jestli\u017ee jsou v potravin\u011b vytvo\u0159eny vhodn\u00e9 podm\u00ednky pro r\u016fst mikroorganizm\u016f, za\u010dnou se zde mno\u017eit, rozkl\u00e1dat \u017eiviny a tvo\u0159it r\u016fzn\u00e9 vedlej\u0161\u00ed produkty. Ty mohou zap\u00e1chat, m\u011bnit chu\u0165 potraviny (mohou b\u00fdt ho\u0159k\u00e9, kysel\u00e9 \u010di sladk\u00e9), jej\u00ed <span class='tooltipsall tooltipsincontent classtoolTips180'>konzistenci<\/span>, vzhled nebo barvu a mohou tak\u00e9 tvo\u0159it na povrchu nap\u0159\u00edklad vrstvu slizu nebo\u00a0 pl\u00edsn\u011b\u00a0 &#8211;\u00a0 zkr\u00e1tka dojde ke zka\u017een\u00ed potraviny.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak\u00e9 jsou zp\u016fsoby konzervace potravin?<\/strong><\/p>\n<p>V z\u00e1sad\u011b jsou dv\u011b mo\u017enosti. Bu\u010f se sna\u017e\u00edme p\u0159\u00edtomn\u00e9 mikroorganizmy p\u0159\u00edmo zahubit, nebo pozm\u011bn\u00edme v potravin\u011b podm\u00ednky pro jejich r\u016fst. Na\u0161\u00edm c\u00edlem je, aby po proveden\u00e9m z\u00e1kroku\u00a0podm\u00ednky pro r\u016fst mikroorganism\u016f v potravin\u011b nebyly v\u00fdhodn\u00e9.<\/p>\n<p>K nejstar\u0161\u00edm zp\u016fsob\u016fm pat\u0159\u00ed konzervace pomoc\u00ed siln\u00e9ho prosolen\u00ed, proslazen\u00ed, su\u0161en\u00ed a uzen\u00ed potravin. V dne\u0161n\u00ed dob\u011b je k dispozici mnoho modern\u00edch metod, nap\u0159\u00edklad <span class='tooltipsall tooltipsincontent classtoolTips69'>ionizuj\u00edc\u00ed z\u00e1\u0159en\u00ed<\/span>, ultrazvuk, konzervace vysok\u00fdm tlakem, vakuov\u00e9 balen\u00ed atd. Nej\u010dast\u011bji se pou\u017e\u00edv\u00e1 konzervace pomoc\u00ed vysok\u00fdch (nap\u0159. zava\u0159ov\u00e1n\u00ed kompot\u016f)\u00a0a n\u00edzk\u00fdch teplot (nap\u0159. ukl\u00e1d\u00e1n\u00ed potravin do chladni\u010dky nebo do mraz\u00e1ku), a tak\u00e9\u00a0 pou\u017eit\u00edm chemick\u00fdch konzervant\u016f. Konzervovat m\u016f\u017eeme l\u00e1tkami vyskytuj\u00edc\u00edmi se p\u0159irozen\u011b v n\u011bkter\u00fdch potravin\u00e1ch\u00a0(nap\u0159. kyselina citronov\u00e1), nebo um\u011bl\u00fdmi chemik\u00e1liemi (nap\u0159. kyselina benzoov\u00e1, oxid si\u0159i\u010dit\u00fd).<\/p>\n<p>Mnoz\u00ed z v\u00e1s znaj\u00ed z domova zava\u0159ov\u00e1n\u00ed ovoce, zeleniny a hub. Vysok\u00e1 teplota p\u0159i zava\u0159ov\u00e1n\u00ed zahub\u00ed v\u011bt\u0161inu mikroorganizm\u016f, p\u0159\u00eddavek soli a octa \u010di chemick\u00fdch konzerva\u010dn\u00edch l\u00e1tek n\u00e1sledn\u011b br\u00e1n\u00ed p\u0159e\u017eiv\u0161\u00edm mikroorganizm\u016fm v rozvoji. P\u0159i v\u00fdrob\u011b povidel je d\u016fle\u017eit\u00e9 jejich zahu\u0161t\u011bn\u00ed, \u010dili sn\u00ed\u017een\u00ed mno\u017estv\u00ed vody vyu\u017eiteln\u00e9 mikroorganizmy.\u00a0<\/p>\n<p>K prodlou\u017een\u00ed trvanlivosti potravin se pou\u017e\u00edv\u00e1 i alkoholov\u00e9 kva\u0161en\u00ed a ml\u00e9\u010dn\u00e9 kys\u00e1n\u00ed, kde v prvn\u00edm p\u0159\u00edpad\u011b vznikl\u00fd <span class='tooltipsall tooltipsincontent classtoolTips283'>alkohol<\/span> a ve druh\u00e9m kyselina ml\u00e9\u010dn\u00e1 br\u00e1n\u00ed rozvoji ne\u00e1douc\u00edch mikroorganizm\u016f v potravin\u00e1ch, nap\u0159. v kysan\u00e9m zel\u00ed, okurk\u00e1ch apod.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak \u010dasto je vhodn\u00e9 konzumovat konzervovan\u00e9 potraviny?<\/strong><\/p>\n<p>Pro zdrav\u00ed je lep\u0161\u00ed j\u00edst potraviny \u010derstv\u00e9, nebo\u0165 nejen\u017ee obsahuj\u00ed v\u00edce vitamin\u016f i dal\u0161\u00edch zdrav\u00ed prosp\u011b\u0161n\u00fdch l\u00e1tek, ale vyhneme se nadbyte\u010dn\u00e9mu p\u0159\u00edjmu konzerva\u010dn\u00edch l\u00e1tek. Jsou v\u0161ak situace, kdy by sh\u00e1n\u011bn\u00ed \u010derstv\u00fdch potravin mohlo b\u00fdt problematick\u00e9, nap\u0159\u00edklad na hor\u00e1ch. Rozhodn\u011b v\u0161ak nen\u00ed vhodn\u00e9, aby konzervovan\u00e9 potraviny tvo\u0159ily podstatnou sou\u010d\u00e1st j\u00eddeln\u00ed\u010dku. Zejm\u00e9na chemicky konzervovan\u00e9 potraviny je nutn\u00e9 j\u00edst s m\u00edrou, sp\u00ed\u0161e v\u00fdjime\u010dn\u011b.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak\u00e9 jsou hlavn\u00ed nev\u00fdhody a rizika konzervovan\u00fdch potravin?<\/strong><\/p>\n<ul>\n<li>\n<div>Mohou obsahovat hodn\u011b soli.<\/div>\n<\/li>\n<li>\n<div>V\u011bt\u0161inou obsahuj\u00ed m\u00e9n\u011b vitamin\u016f, nebo\u0165 vitaminy jsou \u010dasto p\u0159i konzervaci ni\u010deny.<\/div>\n<\/li>\n<li>\n<div>Ty, kter\u00e9 obsahuj\u00ed chemick\u00e9 konzervanty, mohou u citliv\u00fdch osob vyvolat alergick\u00e9 projevy.<\/div>\n<\/li>\n<li>\n<div>Z\u00e1vadn\u00e9 v\u00fdrobky mohou ohrozit \u017eivot\u00a0 <a href=\"https:\/\/viscojis.cz\/teens\/14\/\" target=\"_blank\" rel=\"noopener noreferrer\">botulismem<\/a>.<\/div>\n<\/li>\n<li>\n<div>\u010cast\u00e1 konzumace potravin konzervovan\u00fdch sol\u00ed a uzen\u00fdch potravin je d\u00e1v\u00e1na do souvislosti s n\u00e1dory tr\u00e1vic\u00ed soustavy i jin\u00fdch org\u00e1n\u016f.<\/div>\n<\/li>\n<\/ul>\n<p>Konzervovan\u00e9 potraviny proto nejsou p\u0159\u00edli\u0161 vhodn\u00e9 pro d\u011bti.<\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p>\u00a0\u00a0\u00a0<\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\"><em><strong><span>Pou\u017eit\u00e1 literatura:<\/span><\/strong><\/em><\/p>\n<p style=\"text-align: left\"><em><span>Ingr, I., Zpracov\u00e1n\u00ed zem\u011bd\u011blsk\u00fdch produkt\u016f. s.28-30, 157-161, 222-227.MZLU 1997.<br \/><\/span><\/em><a target=\"_blank\" rel=\"noopener\"><em><span>http:\/\/www.vupp.cz\/czvupp\/aktualit\/foodtoday\/ftoday43.htm<\/span><\/em><\/a><br \/><a href=\"http:\/\/www.agronavigator.cz\/default.asp?ids=155&amp;ch=13&amp;typ=1&amp;val=9661\" target=\"_blank\" rel=\"noopener noreferrer\"><em><span>http:\/\/www.agronavigator.cz\/default.asp?ids=155&amp;ch=13&amp;typ=1&amp;val=9661<\/span><\/em><\/a><\/p>\n<p style=\"text-align: left\"><em><span><a href=\"http:\/\/www.who.int\/foodsafety\/publications\/consumer\/5keys_czech.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">P\u011bt kl\u00ed\u010d\u016f k bezpe\u010dn\u00e9mu stravov\u00e1n\u00ed<\/a>.<\/span><\/em><\/p>\n<p style=\"text-align: left\"><em><span>\u00a0<\/span><\/em><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips69','Ionizuj\u00edc\u00ed z\u00e1\u0159en\u00ed se v potravin\u00e1\u0159stv\u00ed vyu\u017e\u00edv\u00e1 hlavn\u011b k prodlou\u017een\u00ed trvanlivosti n\u011bkter\u00fdch \u201eb\u011b\u017en\u00fdch\u201c potravin.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips180','Konzistence = soudr\u017enost, pevnost, hutnost.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O rychle se kaz\u00edc\u00edch \u2013 ne\u00fadr\u017en\u00fdch \u2013 potravin\u00e1ch a zp\u016fsobech jejich konzervace.<br \/>\nNe\u00fadr\u017en\u00e9 potraviny jsou potraviny, kter\u00e9 obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed vody a\u00a0 b\u00edlkovin, a proto se p\u0159i uskladn\u011bn\u00ed za norm\u00e1ln\u00edch podm\u00ednek rychle kaz\u00ed. Pat\u0159\u00ed sem zejm\u00e9na maso, ryby, ml\u00e9ko, vejce a n\u011bkter\u00e9 druhy ovoce a zeleniny. Aby \u010dlov\u011bk mohl ne\u00fadr\u017en\u00e9 potraviny po ur\u010ditou dobu skladovat a nebyl odk\u00e1z\u00e1n na nep\u0159etr\u017eit\u00fd p\u0159\u00edsun \u010derstv\u00fdch potravin, byly vynalezeny r\u016fzn\u00e9 konzerva\u010dn\u00ed metody.<\/p>\n","protected":false},"author":16,"featured_media":339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122],"tags":[],"class_list":["post-724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarni-upravy-potravin"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=724"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/724\/revisions"}],"predecessor-version":[{"id":1619,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/724\/revisions\/1619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/339"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}