The Development of an Integrated Management System to Ensure the Quality Stability and Food Safety

Surkov, Igor; Kantere, Verena; Motovilov, K.Ya.; Renzyaeva, Tamara

doi:10.12737/11245

Cited by 9 publications

(2 citation statements)

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“…The qualimetric forecasting methodology used in this work (Stoyanova, 2020) includes the application of a property tree (Maksimov et al, 2020), qualimetric scaling (semantic monopolar 5-point interval scales), a comprehensive method of qualimetric assessment (Dunchenko & Yankovskaya, 2013), a mixed method of forming expert groups (to conduct expert evaluations) (Maksimov et al, 2020), risk qualimetry (Antamoshkina & Rogachev, 2020;Stoyanova, 2020), QFD methodology (Akao, 2014), matrix diagram (Antamoshkina & Rogachev, 2020), cause-effect diagram (Klyachkin, 2007), Pareto diagram (Klyachkin, 2007), decision tree (Kheradia & Warriner, 2013;Surkov et al, 2015), affinity diagram, organoleptic profile method (International Organization for Standardization, 1998), consumer opinion survey and expert judgment (Maksimov et al, 2020), and also complete factorial experiment (Klyachkin, 2007).…”

Section: Methodsmentioning

confidence: 99%

Quality designing and food safety provisioning based on qualimetric forecasting

Dunchenko

Yankovskaya

Voloshina³

et al. 2022

Food Sci. Technol

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Two interrelated systemic challenges need to be successfully addressed to achieve sustainable, progressive development of processing plants: designing and consistently producing products in demand by customers and ensuring their safety. The solution to this systemic task requires a systemic approach. As such a solution, the author's approach to quality design and food safety based on the qualimetric forecasting and risk qualimetry methodology is proposed in the paper. The key elements of the proposed approach and risk qualimetry are presented. The proposed approach to designing competitive products and ensuring their safety was tested using structured dairy products, particularly milk puddings. The indicators of consumer preferences were revealed; the formula for complex estimation of milk puddings quality was presented; the matrix of consumer preferences with the indication of target indicators values was developed; the regression equations for structural-mechanical indices of milk base quality depending on the mass part of structurizer Tirgo 601 and temperature of model medium heat treatment were obtained. The milk pudding recipe variants were also suggested; the results of consumers' estimation of new product quality and products sold on the market were presented: 94.8% and 89.2%, 82.6%, 88.0%, 88.5%, respectively.

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Section: Methodsmentioning

confidence: 99%

Quality designing and food safety provisioning based on qualimetric forecasting

Dunchenko

Yankovskaya

Voloshina³

et al. 2022

Food Sci. Technol

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“…Questions of theory and practice of development, implementation and functioning of systems of quality and safety management were reflected in works [2][3][4][5]. But they include mainly general instructions and recommendations that have a concrete realization depending on type, capacity, branch belonging, food products assortment, technological production process peculiarities.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Safety and Quality Parameters of Granulated Fillers

Grynchenko

Tishchenko

Grynchenko

et al. 2020

EUREKA: Life Sciences

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Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base. There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7). 10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids-2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value. Safety parameters of the granulated fillers were studied-microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3. 10 8 …1. 10 7 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %.

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