Determination the comprehensive measure of quality of combined minced

Yudina, Tatiana and Юдіна, Тетяна Іллівна and Юдина, Татьяна Ильинична and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Назаренко, Ирина Анатольевна and Bodnaruk, Olga and Боднарук, Ольга Анатоліївна and Боднарук, Ольга Анатольевна (2018) Determination the comprehensive measure of quality of combined minced. Обладнання та технології харчових виробництв (2 (37)). pp. 30-38. ISSN 2079-4827

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Abstract

Objective. Determine the comprehensive measure of quality of combined minced to the principles of Qualimetry. Methods. The quality of combined minced of the goods is determined by nutrition value, structural-mechanical, organoleptic, physicochemical, and microbiologic properties. Sampling and preparation for research were carried out according to DSTU ISO 6498: 2006. Research of the chemical composition of minced meat was carried out according to traditional methods: the protein content was determined by the modified Kjeldahl method, fat - extraction weight method, mineral content of minced meat was determined by atomic absorption spectrophotometer AAS-30, the content of vitamins was determined according to standard methods. Investigation of the structural and mechanical properties of minced meat was carried out on a rotary viscometer Rheotest RN4.1. In studies, we used a measuring system - a cone-plate with a type S1 rotor. Organoleptic evaluation of combined minced was carried out by conducting profile analysis. Determination of pH was carried out using a potentiometric method. Titrated acidity was investigated by titration of a mixture of minced meat and distilled water with a solution of potassium hydroxide in the presence of phenolphthalein to a non-fading over 60 s of weak pink coloring. In the study of microbiological indicators of combined minced was guided by the medical-biological requirements and Sanitary norms of quality of food raw materials and food products, as well as the Instruction on the organization and conduct of microbiological studies of food products and assess their quality. Preparation of samples was carried out according to GOST 26669-85, sampling for microbiological analysis – in accordance with GOST 26668-85. Cultivation of microorganisms was carried out in accordance with GOST 26670-91, definition of yeast and mold fungi – according to GOST 10444.12-75, determination of bacteria of the E. coli group (BGKP) – according to GOST 9225-84. Results. Defined the comprehensive measure of quality of combined minced. It was established that the complex indicator of quality of developed combined minced is positioned in the interval of "excellent quality", while the control is in the range of "good quality". The expediency use of combined minced in the production of culinary products, contributing to the expansion of product range restaurant industry improve its food and biological value

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