scholarly journals FEATURES OF ARRANGING OF LABORATORY QUALITY CONTROL OF PUBLIC CATERING PRODUCTS

2019 ◽  
pp. 22-26
Author(s):  
D.V. Grashchenkov ◽  
T.V. Mazhaeva
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Food Products ◽  
New Approaches ◽  
Public Catering ◽  
Physical And Chemical

A description of some modern approaches to the arranging of laboratory quality tests of public catering products is given. The object of the study was food raw materials and food products, as well as products of public catering enterprises, which were subjected to physical and chemical tests.We researched to analyze the existing system of arranging of laboratory quality tests and new approaches and recommendations development for its improvement.

scholarly journals Quality Control Methods for Turkey Meat Products

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Control Methods ◽  
Quality And Safety ◽  
Turkey Meat ◽  
Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

Theoretical and practical aspects of antioxidant food development

2018 ◽  
Author(s):  
Екатерина Пастушкова ◽  
Ekaterina Pastushkova ◽  
Варвара Фозилова ◽  
Varvara Fozilova
Keyword(s):  
Antioxidant Activity ◽  
Quality Assessment ◽  
Food Industry ◽  
Raw Materials ◽  
Methodological Approach ◽  
Practical Interest ◽  
Food Products ◽  
Ecological Condition ◽  
Quality And Safety ◽  
Public Catering

The monograph presents a methodological approach to the formation of food products for the population living in ecologically unfavorable areas. The level of ecological condition of Sverdlovsk region is analyzed, the level of morbidity of the population taking into account influence of technogenic factors is studied. The reduction of the influence of technogenic factors on the level of morbidity of the population and the choice of local medicinal technical raw materials growing in ecologically favorable areas are theoretically justified. The article presents the development of quality assessment and modeling of new tea products, studied consumer properties, the results of the study of antioxidant activity and the dynamics of quality and safety during storage. The monograph is of practical interest for specialists engaged in the field of food industry, commodity science and public catering.

scholarly journals Raw material safety as one of the factors of sustainable development of the food industry

2020 ◽  
Vol 208 ◽  
pp. 01010
Author(s):  
Aleksandr Arisov ◽  
Artem Leyvy ◽  
Ekaterina Kryukova ◽  
Natalia Zavorokhina ◽  
Ekaterina Pastushkova
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Plasma Radiation ◽  
The Public ◽  
Optimal Value ◽  
Number Of Microorganisms ◽  
Microbiological Parameters ◽  
Public Catering ◽  
The Cost ◽  
Physical And Chemical

One of the trends in the development of the public catering market in the Ural region is the emergence of new “players”, which leads to increased competition. The use of crushed sprouted grain in public catering products can increase the competitiveness of enterprises, because in the field of public catering, the trend towards healthy eating continues, one of the directions of which is grain germination. The seeds germinate in a humid environment. They have a high content of carbohydrates (in particular starch) and are not always under the lights, which contributes to the reproduction of microorganisms. To suppress the growth of the number of microorganisms, it is proposed to use cold plasma radiation. Such a non-thermal physical effect will reduce the microbiological parameters of raw materials without affecting the physical and chemical processes during germination of the sprout. The optimal value of settings at which the required level of microbiological contamination is achieved has been determined. With increasing exposure, microbiological parameters change slightly, while the cost of processing increases.

scholarly journals Usage of chia seeds in the composition of dietary semi-finished minced prod-ucts

2019 ◽  
Vol 21 (92) ◽  
pp. 19-22
Author(s):  
N. Golembovskaya
Keyword(s):  
Freshwater Fish ◽  
Raw Materials ◽  
Food Products ◽  
Organoleptic Evaluation ◽  
Plant Materials ◽  
Actual Problem ◽  
Fish Products ◽  
Physical And Chemical ◽  
Technology Of Production ◽  
Positive Results

The article deals with the results of sensory analysis of semi-finished minced fish products with non-traditional raw materials (seeds of chia) by the flavor profile method, and establishing their compliance with the hypothetical standard. It is shown the expediency of its use to assess the overall impression about the combination of freshwater fish with plant materials for the diversification of biologically valuable food products. The obtained positive results of organoleptic studies have shown the expediency of combining the chia seeds with freshwater fish, and it is proved by high indicators of such descriptors as: the overall impression, harmonious, fishy, sweet-salty taste. As for the consistency, fish cutlets are plastic and dense on the cut. The article deals with the results of the chemical composition, organoleptic evaluation and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their shelf life. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The research has established that the use of non-traditional raw materials in a production of semi-finished minced products allows not only to improve the technology of production, but also to solve the problem of obtaining the product of a high nutritional value. The author found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to expand the actual problem of processing raw materials from domestic reservoirs in Ukraine.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Analytical measurements in food examination

2020 ◽  
pp. 38-41
Author(s):  
Sergey Khurshudyan ◽  
E. Lazareva ◽  
Anastasia Ryabova ◽  
Yu. Mikhaylova
Keyword(s):  
Continuous Improvement ◽  
Historical Context ◽  
Food Products ◽  
Quality And Safety ◽  
Analytical Instruments ◽  
New Approaches ◽  
Analytical Measurements ◽  
Product Identification ◽  
Food Market ◽  
Domestic Food

The process of formation and continuous improvement of methods for assessing the quality and safety of food products using analytical instruments to expose the increasingly sophisticated falsification of food products in the domestic food market can be traced in the historical context. In this article, you can learn about new approaches to product identification.

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