scholarly journals Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

2021 ◽  
Vol 46 (341) ◽  
pp. 22-30
Author(s):  
Santa Puke ◽  
Ruta Galoburda
Keyword(s):  
Shelf Life ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Physical Parameters ◽  
Anaerobic Microorganisms ◽  
Smoked Fish ◽  
Product Consumption ◽  
Microbiological Parameters ◽  
Valuable Product ◽  
Pre Treatment

Abstract Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

scholarly journals RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES

2019 ◽  
Vol 5 ◽  
pp. 64-69
Author(s):  
Sergiy Bochkarev ◽  
Anna Belinska ◽  
Oleksandra Varankina ◽  
Valeriya Ananieva ◽  
Igor Petik ◽  
...  
Keyword(s):  
Control Sample ◽  
Sesame Seeds ◽  
Anaerobic Microorganisms ◽  
Physical Chemical ◽  
Facultative Anaerobic ◽  
Microbiological Parameters ◽  
Microbiological Stability ◽  
Flax Seeds ◽  
Storage Term ◽  
Food Value

The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.

scholarly journals Effects of mangrove apple (Sonneratia caseolaris) fruit extract on oxidative stability of palm olein under accelerated storage

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 461-470
Author(s):  
M.H. Yoong ◽  
T.M. Tengku Rozaina
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Flavonoid Compound ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Accelerated Storage

Palm olein is commonly used in cooking and food processing, however, it is susceptible to oxidation due to its high unsaturated fatty acids content. An antioxidant is added to the oil by oil manufacturer to inhibit lipid oxidation and increase the shelf life of the oil. However, most of the antioxidants are synthetic antioxidants that may not be safe for consumption and decomposed at high temperature during frying or processing. In this study, the antioxidant properties of mangrove apple fruit extract (MAFE), as well as the oxidative stability of palm olein with and without MAFE, were investigated. Palm olein added with MAFE (100 and 200 ppm) and without MAFE were kept at 65°C in an oven for 24 days under accelerated storage. The results showed that MAFE contained high total flavonoid compound (26.06±0.30 mg QCE/g extract) and total phenolic compound (12.21±1.31 mg GAE/g extract). The IC50 values of antioxidant activities of MAFE calculated by DPPH and ABTS•+ were 31.16±0.76 µg/mL and 97.32±3.27 µg/mL, respectively. The palm olein samples added with MAFE showed significantly lower peroxide value, p-anisidine value, TOTOX value, conjugated dienes and conjugated trienes after 24 days of storage compared to the palm olein without MAFE (control sample). The oxidative stability of palm olein added with 200 ppm MAFE was higher compared to the palm olein added with 100 ppm MAFE and control sample. Therefore, MAFE has the potential to be used as a source of natural antioxidant to reduce the lipid oxidation and prolong the shelf life of food products.

EFFECT OF A BIODEGRADABLE POLYMER PACKING ON THE QUALITY OF MEAT PRODUCTS

2019 ◽  
Author(s):  
К.Е. БЕЛОГЛАЗОВА ◽  
A.A. Ульянин ◽  
А.Д. Горневская ◽  
А.А. Рогожин
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Film Coating ◽  
Test Sample ◽  
Biodegradable Film ◽  
Anaerobic Microorganisms ◽  
Meat Spoilage ◽  
Entire Storage Period

Разработано биодеградабельное пленочное покрытие (БПП), состоящее из ксантана, карбоксиметилцеллюлозы, лецитина и воды для пищевого применения. Установлено, что в процессе хранения в опытных образцах свинины, упакованных в БПП, потери массы сократились с 2,16 до 0,21 (норма до 0,30). Срок хранения образцов охлажденной свинины, упакованных в биодеградабельную пленку, увеличился c 2 до 5 сут. Определено, что все упакованные образцы свинины оставались свежими в течение 5 сут хранения. В процессе хранения свинины в опытном образце на 3и сут отмечено уменьшение количества КМАФАнМ в 2 раза. На 10е сут хранения количество КМАФАнМ было также в 2 раза меньше в опытном образце, упакованном в БПП, чем в контрольном образце без пленки. В контрольном образце на 3и сут выявлены бактерии рода Proteus, что свидетельствовало о начале гнилостных процессов в мясе (порчи). В опытных образцах бактерии рода Proteus обнаружены на 5е сут. Определены режимы хранения свинины, упакованной в БПП: температура воздуха 02С, относительная влажность 8590, скорость движения воздуха 0,20,3 м/с. Данные параметры позволяют пролонгировать срок хранения упакованного в БПП мяса до 5 сут. A biodegradable film coating consisting of xanthan, carboxymethyl cellulose, lecithin and water for food use has been developed. It was found that during storage of pork, packaged in this biodegradable film, the weight loss of experimental samples decreased from 2,16 down to 0,21 (norm up to 0,30). The shelf life of samples of chilled pork, packaged in a biodegradable film, increased from 2 to 5 days. Sensory analysis showed that all packaged pork samples were fresh throughout the entire storage period 5 days. Reduction in 2 times of the numbers of mesophilic aerobic and optional anaerobic microorganisms in the test samples was observed during the storage of pork on the 3rd day. During 10 days of storage, the number of these bacteria was also 2 times less in the test sample packed in biodegradable film than in the control sample without film. In the control sample on day 3 revealed bacteria of the genus Proteus, indicating the beginning of putrefactive processes in meat (spoilage). The presence of bacteria of the genus Proteus was found in the test samples on day 5 only. The storage modes of pork packaged in a biodegradable film coating were determined: air temperature 02С, relative humidity 8590, air velocity 0,20,3 m/s. These parameters allow prolong the shelf life of meat up to 5 days.

scholarly journals The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 488
Author(s):  
Renata Cegielska-Radziejewska ◽  
Tomasz Szablewski ◽  
Elżbieta Radziejewska-Kubzdela ◽  
Łukasz Tomczyk ◽  
Agata Biadała ◽  
...  
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Hydrolytic Activity ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Gas Composition ◽  
Modified Atmospheres ◽  
Microbiological Parameters ◽  
Colour Parameters ◽  
Meat Samples

The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2; M2 50:40:10 O2:CO2:N2; M3 80:20 O2:CO2) were used. The microbiological parameters (APC, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria), physicochemical indexes (pH, colour) as well as a sensory attribute, i.e., aroma were analysed. Meat samples were tested after five, 12, 19, 23, and 28 days of storage. Changes in the qualities of pork were determined throughout the storage. The proportions of polymeric forms, hydrolytic activity and hydrophobicity were determined in the lysozyme preparation. Modified lysozyme exhibited higher hydrophobicity and lower hydrolytic activity than lysozyme monomer. The colour parameters L* and a* were not considerably affected by the addition of modified lysozyme. The sample with the modified lysozyme was given the highest score for aroma. In comparison with the monomer, the modified lysozyme exhibited greater antibacterial effect, especially against Pseudomonas and Enterobacteriaceae. Microbial growth rates in the sample with modified lysozyme, packaged in an atmosphere with the highest content of CO2 (total plate count 4.59 log CFU/cm2; moulds and yeasts 2.17 log CFU/cm2) were lower than those observed in the sample without lysozyme packed under M1 and M3 (20−25% CO2). The use of an atmosphere with gas composition and modified lysozyme considerably extended the shelf life of pork. The combination of the atmosphere with the highest content of carbon dioxide (50% O2, 40% CO2, 10% N2) and modified lysozyme resulted in the best effect. This strategy extended the shelf-life by more than 20%, as compared with the control sample without lysozyme, packaged in an atmosphere of 50:40:10 O2:CO2:N2.

scholarly journals Improving the technology of chilled semi-finished products from Japanese mackerel with an extended shelf life

2021 ◽  
Vol 24 ◽  
Author(s):  
Dementieva Natalia Valerievna ◽  
Bogdanov Valeryi Dmitrievich ◽  
Sakharova Olga Valentenovna ◽  
Fedoseeva Elena Vladimirovna
Keyword(s):  
New Media ◽  
Shelf Life ◽  
Salt Concentration ◽  
Raw Materials ◽  
Food Additives ◽  
Research Work ◽  
Control Sample ◽  
Amine Nitrogen ◽  
Anaerobic Microorganisms ◽  
Organoleptic Characteristics

Abstract One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products, the most prepared for heat treatment. Such products have a very limited shelf life, because fish raw materials have high enzymatic activity. This research work aimed to improve the technology of chilled fish semi-finished products from Japanese mackerel with an extended shelf life. To achieve this goal, Japanese mackerel was injected with multicomponent salting media, containing food additives that slow down microbial contamination, have a bacteriostatic effect and assist in improving the organoleptic characteristics of the finished product. New receptions of salting multicomponent compositions provide faster salting and ripening of raw materials compared to the control sample. Salt concentration in fish, amine nitrogen and peroxide value were determined by titration methods. The total number of mesophilic aerobic and facultative anaerobic microorganisms (КMAFAnM) in fish semi-finished products was determined by identifying the number of grown colonies of microorganisms on nutrient media from agar. The treatment of Japanese mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, promotes more salting and maturation of fish, as well as reducing the number of microorganisms (KMAFAnM). The increase in amine nitrogen content ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in Japanese mackerel treated with control salting media amounted to 1.19%, new developed salting media - from 2.84% to 3.17%. The total abundance of microorganisms in Japanese mackerel was 2.0 x 102 CFU/g, after salting it decreased to 0.1 to 3.0 x 101 CFU/g depending on the formulation of media for salting. According to the research results, the rational duration of the salting of Japanese mackerel, with new media for salting was 4 to 5 h at a temperature of 6 °С to 8 °С. Along with the salting media developed by us, the use of modern packaging materials in the technology provided chilled culinary semi – finished products from Japanese mackerel with longer shelf life of up to 20 days at a temperature of 0 °С to 5 °C, and humidity 95% to 98%.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

2021 ◽  
Vol 9 (16) ◽  
pp. 69-78
Author(s):  
Anna Helikh ◽  
◽  
Svitlana Danylenko ◽  
Tetiana Kryzhska ◽  
Li Qingshan ◽  
...  
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Storage Process ◽  
Toxicological Studies ◽  
Texture Characteristics ◽  
Practical Research ◽  
Microbiological Parameters ◽  
Natural Filler ◽  
Pumpkin Powder ◽  
Modern Technologies

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.

scholarly journals Comparative evaluation of satranidazole and ornidazole effectiveness in the treatment of chronic periodontal diseases along with mechanical debridement

2018 ◽  
Vol 6 (5) ◽  
pp. 1579
Author(s):  
Bharat Bhushan Awasthi ◽  
Saurabh Singh
Keyword(s):  
Periodontal Diseases ◽  
Periodontal Pocket ◽  
Gingival Inflammation ◽  
Pocket Depth ◽  
Bleeding On Probing ◽  
Microbial Infections ◽  
Microbiological Parameters ◽  
Substantial Progress ◽  
Pre Treatment ◽  
Root Planning

Background: Periodontitis is a common chronic inflammatory dental disease, which occurs due to the existence of pathogenic microorganisms within the gingival plaque and lead to the formation of periodontal pocket. This study was aimed to evaluate the effectiveness of satranidazole and ornidazole in the treatment of chronic periodontal diseases along with mechanical debridement.Methods: Forty subjects were randomly selected to access the effectiveness of selected drugs on the basis of clinical and microbiological investigations over a period of 14 days. Six Ramfjord teeth (i.e. 16, 21, 24, 36, 41 and 44) were examined for investigating clinical parameters such as gingival inflammation, pocket depth and bleeding on probing. Microbiological investigations were carried out to examine the presence of gram positive (cocci and bacilli), gram negative (cocci and bacilli) and spirochaetes.Results: A substantial progress was recorded in treating gingival inflammation, pocket depth and bleeding on probing. The results of microbiological investigations suggest that the satranidazole and ornidazole were equally effective when used alone and with scaling and root planning in reducing microbial infections. The results indicated a significant (p <0.0001) effect of model drugs on clinical and microbiological parameters in different study subjects at baseline (pre-treatment), and 7 days and 14 days post treatment.Conclusions: The results concluded that ornidazole is better than satranidazole in treating periodontal diseases.

scholarly journals Impact of mineral and organic absorbent during the discoloration of avocado oil by comparing with olive oil

2021 ◽  
Vol 16 (2) ◽  
pp. 113-121
Author(s):  
Orléans Ngomo ◽  
Joseph Sieliechi ◽  
Etienne Dongo
Keyword(s):  
Activated Carbon ◽  
Shelf Life ◽  
Olive Oil ◽  
Nutritional Quality ◽  
The Other ◽  
Added Value ◽  
Avocado Oil ◽  
Before And After ◽  
Valuable Product ◽  
Cie Lab

Avocado is a versatile and valuable product. Its oil is comparable to olive oil in terms of nutritional quality. It can also be used in cosmetics, in particular, in soaps, shampoos and lotions. Despite all these important attributes that avocado has, it is highly perishable and coupled with the lack of farm-to-market roads, a lot of it is lost after harvest during the peak season. The introduction of methods that will transform avocado to products with a long shelf life and added value will go a long way to solving the problem of post-harvest losses and poverty. One of these methods is the production of avocado oil. In addition, in order to reduce the colour of the pigments without altering their quality, discoloration tests were carried out by adsorption on bleaching grounds (a montmorillonite, a kaolinite and activated carbon). The colour intensities of the oils before and after adsorption were determined using two complementary methods: a UV-Vis spectrophotometer and a Konica Minolta spectrophotometer CM-5. The UV-Vis spectrophotometer show that the activated carbon has a best fixing capacity of the pigments; According to the Colorimetric parameters (CIE-Lab) the coordinates L* a* b* that showed brightness (L*) of the avocado oil was half of the olive oil (41.13±0.02 vs 84.85±0.02). The activated carbon was better in fixing the red (a*) (4.99±0.01vs 15.73±0.01 before adsorption) and yellow (b*) (63.71±0.09 vs 70.07±0.09 before adsorption) pigments, while the other two adsorbents have very little influence on the red colour of avocado oil. RésuméL’avocat est un produit versatile et de grande valeur. Son huile est comparable à huile d’olive en terme de qualité nutritionnelle ; elle peut également être utilisée en cosmétique en occurrence dans les savons, champoings et lotions. En pleine saison, l’on fait face à une abondance des avocats dans les zones de production qui sont très souvent enclavées ; c’est ainsi que face aux difficultés de transport et les routes peu praticables pour l’importation, l’on se retrouve en train de perdre de très importantes quantités d’avocats après les récoltes. Or la production d’huile d’avocats permettrait de réduire les pertes post récolte, réduirait le chômage et permettrait de lutter contre la pauvreté après la vente des huiles extraites. De plus, dans le but de réduire les pigments colorés, des tests de décolorations effectués par adsorption sur des terres décolorantes (une montmorillonite en provenance de Maroua, une kaolinite en provenance de Douala et le charbon actif) sont effectués. Les couleurs des huiles mesurées avant et après adsorption à l’aide deux appareils complémentaires : Le spectrophotomètre UV-Vis et du Konica Minolta spectrophotomètre CM-5 montrent. Les analyses spectrophotométriques UV-Vis montrent que c’est le charbon activé qui présente la meilleure adsorption des pigments ; D’après les coordonnées L*a*b*, la clarté de l’huile d’avocat est pratiquement la moitié de celle de l’huile d’olive (41,13±0,02 contre 84,85±0,02), le charbon activé fixe mieux les pigments rouges (a*) (4,99±0,01 contre 15,73±0,01 avant adsorption) et jaunes (b*) (63,71±0,09 contre 70,07±0,09 après adsorption), tandis que les deux autres adsorbants influencent très peu sur la coloration des huiles.

scholarly journals The study of the properties of sweet cream butter with flavoring components

2018 ◽  
Vol 80 (3) ◽  
pp. 220-223
Author(s):  
O. I. Dolmatova ◽  
A. S. Sharshov
Keyword(s):  
Shelf Life ◽  
Mass Fraction ◽  
Maple Syrup ◽  
Warranty Period ◽  
Fatty Oil ◽  
Organoleptic Characteristics ◽  
Good Consistency ◽  
Microbiological Parameters ◽  
The Stability ◽  
Time Reserve

The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determined in the scores. The score of the ball was 20 points. The chemical parameters of sweet dessert oil with maple syrup are found: mass fraction of fat, not less than – 62%, mass fraction of dry substances, not less – 9,5%, mass fraction of moisture, not more than – 28,5%. The conformity of oil indicators with the norms specified in TP TS 033/2013 for cream butter with the components is established: mass fraction of fat – 50 to 69%, mass fraction of moisture – 16 to 45%. The thermostability of butter of sweet-dessert dessert oil with maple syrup has been determined – 0,7, i.e. the indicator is characterized as satisfactory. A good consistency of sweet dessert oil with maple syrup is found on the slice – the plate has a dense, even surface and edges, with slight pressure bending. The shelf life of sweet dessert oil with maple syrup is 15 days. Acidity of the fat phase was determined over a period of 21 days (taking into account the time reserve). The index of acidity of the analyzed sample for 15 days was – 2.7 °C, which corresponds to the norm. Estimation of the acidity of the fatty phase and the acidity of the plasma of the oil showed an insignificant increase during the warranty period of shelf life. The stability of fatty oil of sweet-dessert dessert with maple syrup has been determined. During the experiment, the color became yellow, the smell is sweet, creamy, pleasant, the aroma of maple syrup is pronounced. The specimen withstood the test for 8 hours, no damage to the fat is noted. The microbiological parameters of the oil have been determined. The conformity of oil with the requirements of State standard 32899–2014 and TP TS 033/2013 during storage is established.

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