Development of technology for new food products with desired properties is a long-term process and requires the involvement of significant resources. At the early stages of innovation, when developing a technical and technological image of a new product, it is necessary to assess the risks and future efficiency of its production and implementation. On the basis of preliminary studies, a technology and formulation of fat and oil products based on a composition of stabilizers and structure-forming agents, including protein products from sesame seeds, have been developed. The article is devoted to the assessment of factors associated with the purchase of raw materials, their quality and availability in the conditions of a public catering enterprise.
Lipid oxidation is one of the leading indicators that determine the storage duration of emulsion fatty products. To protect fat and oil products from oxidative spoilage, antioxidants are widely used, the mechanism of action of which is to terminate the reaction molecular chains. As a result of the studies carried out, it was found that physical modification of protein products from sesame seeds (full-fat flour, protein concentrate), used in the production of mayonnaise as a structurant and stabilizer, by treatment with electromagnetic fields of extremely low frequencies, makes it possible to increase the resistance of the finished product to oxidation.
Проанализированы результаты мониторинга качества и показателей безопасности салатов Столичный , Сельдь под шубой , Белорусский с печенью и грибами , заправленных майонезом, в вакуумной упаковке с пролонгированным сроком хранения 60 70 сут, реализуемых в торговой сети Краснодара. Признаков роста сапрофитной и патогенной микрофлоры бактериальной и грибной (плесени и дрожжи) природы в течение всего заявленного производителем срока годности не обнаружено. Установлено, что содержание консервантов сорбата калия (Е202) и бензоата натрия (Е211) соответствует требованиям ТР ТС 029/2012. Отмечено ухудшение в процессе хранения органолептических показателей салатов, что может привести к снижению потребительской активности в отношении данной продукции и, как следствие, увеличению финансовых потерь торговой организации.
The results of monitoring the quality and safety indicators of salads Stolichnyy , Seld pod shuboy , Belorusskiy s pechenyu i gribami , dressed with mayonnaise, in a vacuum package with a prolonged shelf life 60 70 days, sold in the retail network of Krasnodar, analyzed. Signs of growth of saprofitny and pathogenic microflora bacterial and mushroom (a mold and yeast) the nature during all expiration date declared the producer are not found. It was found that the content of preservatives potassium sorbate (E202) and sodium benzoate (E211) meets the requirements of TR CU 029/2012. Deterioration during storage sensory characteristics of the salads marked. This can lead to a decrease in consumer activity in relation to these products and, as a result, an increase in financial losses of the trade organization.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.