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FOOD TECHNOLOGY
DOI -10.32743/UniTech.2022.101.8.14138
RESEARCH OF ORGONOLEPTIC, MICROBIOLOGICAL AND PHYSICO-CHEMICAL INDICATORS OF A NEW TYPE OF VEGETABLE SEMI-FINISHED SAUCES-PASTES
Muzaffar Dadamirzaev
(PhD),
Namangan Engineering-Construction Institute, Republic of Uzbekistan, Namangan E-mail: d_muzaffar@,inbox.ru
Samara Toshboyeva
Lecturer,
Namangan Institute of Engineering and Technology, Republic of Uzbekistan, Namangan E-mail: _ [email protected]
Feruza Boqirova
Master,
Namangan Institute of Engineering and Technology, Republic of Uzbekistan, Namangan E-mail: _ f_bokirova@inbox. ru
ИССЛЕДОВАНИЕ ОРГАНОЛЕПТИЧЕСКИХ, МИКРОБИОЛОГИЧЕСКИХ И ФИЗИКО-ХИМИЧЕСКИХ ПОКАЗАТЕЛЕЙ НОВОГО ВИДА ОВОЩНЫХ ПОЛУФАБРИКАТОВ СОУСОВ-ПАСТ
Дадамирзаев Музаффар Хабибуллаевич
канд. техн. наук (PhD), Наманганский инженерно-строительный институт, Республика Узбекистан, г. Наманган
Тошбоева Самара Хакимбек кизи
преподаватель,
Наманганский инженерно-технологический институт, Республика Узбекистан, г. Наманган
Бокирова Феруза
магистр,
Наманганский инженерно-технологический институт, Республика Узбекистан, г. Наманган
ABSTRACT
The article analyzes the organoleptic, microbiological and physico-chemical parameters of semi-finished vegetable sauces-pastes, develops a scale of special qualities of semi-finished products, presents the results of tasting and general conclusions. It has been established that the microbiological indicators of semi-finished vegetable products meet the requirements of sanitary rules and regulations.
АННОТАЦИЯ
В статье проанализированы органолептические, микробиологические и физико-химические показатели овощных полуфабрикатов соусов-паст, разработана шкала особых качеств полуфабрикатов, представлены результаты дегустации и общие выводы. Установлено, что микробиологические показатели овощных полуфабрикатов соответствуют требованиям санитарные правила и нормы.
Библиографическое описание: Dadamirzaev M., Toshboyeva S., Boqirova F. RESEARCH OF ORGONOLEPTIC, MICROBIOLOGICAL AND PHYSICO-CHEMICAL INDICATORS OF A NEW TYPE OF VEGETABLE SEMI-FINISHED SAUCES-PASTES // Universum: технические науки : электрон. научн. журн. 2022. 8(101). URL: https://7universum.com/ru/tech/archive/item/14138
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Keywords: sauce-paste, semi-finished product, organoleptic index, quality scale, tasting, consistency, microorganism, pathogen.
Ключевые слова: соус-пасты, полуфабрикат, органолептический показатель, шкала качества, дегустация, консистенция, микроорганизм, патоген.
In the context of the rapid growth of fruit and vegetable growing all over the world, it is important to conduct scientific research on the creation of technologies for their storage, deep processing and production of semi-finished food products. Providing the population with high-quality finished products and semi-finished products with high nutritional value in a short time is one of the urgent problems of our time. Based on the foregoing, the purpose of the research was to develop a new type of semi-finished products of canned sauces and pates that perform a functional task based on vegetable raw materials [1].
According to the research methodology, the organoleptic indicators of the semi-finished vegetable sauce-paste were determined according to the modified Tilgner method, the amount of total carbohydrates according to Dubois, proteins according to Lowry, lipids according to the Soxhlet apparatus, microbiological indicators according to sanitary rules and regulations 0283-10, and mycotoxins by photometric methods.
Organoleptic analysis is the oldest method for determining food quality indicators. The quality of a product refers to the totality of attributes of a product's ability to meet certain requirements depending on its use.
Nutritional value is also one of the quality indicators, it determines the nutritional properties of the product components, expresses the quantitative ratio of the product content, expresses the aroma of the product, its color, structural and mechanical properties. When evaluating individual and generalized indicators of food products, comparative evaluation methods are used: scoring, organic and diluted.
In the scoring method, the result is expressed through a scale of points corresponding to different levels of quality. In this case, only one product is evaluated at a time, and the quality indicators are determined sequentially.
With the method of integral (sequential) assessment, the quality of comparable products is sorted in descending order and the place of the quality of the product being determined in this series is determined.
When conducting organoleptic studies of semifinished products of sauce pasta, a scoring system was used to determine the level of significance of the indicators. The appearance of semi-finished vegetable sauce pasta is of decisive physiological and psychological importance. When choosing food products, the consumer is mainly guided by reviews. Another important indicator of the quality of semifinished products of sauce pasta is their consistency. In the study of the consistency of semi-finished products from sauce paste, the state of aggregation (liquid, solid, pasty) and the level of uniformity (homogeneous, layered, floating) were investigated depending on the degree of significance. These two indicators correspond to the requirements for manufactured semi-finished products, that is, semi-finished products have a pasty consistency, and sauces made from this semi-finished product have a uniform consistency.
The main organoleptic indicators of semi-finished products of sauce paste are taste qualities. Sauces from semi-finished products should complement and improve the taste of food. The taste indicators of sauces meet the requirements and are typical for this type of sauces.
The necessary conditions for organoleptic analysis were created, a new terminology for expressing quality indicators and a system for expressing the resulting sensations were developed.
In the course of the study, a scale was created that represents partial quality indicators and the calculation of the results of tasting semi-finished products, the average quality score (points) was calculated for organoleptic indicators Table 1 and Figure 1.
Table 1.
Scale of private qualities of semi-finished tomato sauce
№ Name of private qualities Importance factor Characteristics of private qualities, score
5 4 3 2
1 Appearance 2 Homogeneous mass, without films and grease on the surface Homogeneous mass, without films, separation of fat droplets on the surface is observed. Homogeneous mass with separate lumps of browned flour, separating fat on the surface Inhomogeneous mass with lumps of browned flour
2 Consistency 1 Pasty, slightly viscous Pasty, viscous Pasty compacted Pasty, hard
3 Color 2 Dark red Red bright red pale red
4 Taste, smell 5 Peculiar to this type of semi-finished product, with a characteristic smell and taste of tomatoes, meat broth Characteristic of this type of semi-finished product, the smell and taste of tomatoes and broth is not clear Peculiar to this type of semi-finished product, with a taste of passivated flour Peculiar to this species with a pungent smell of burnt flour with the presence of impurities
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When conducting an organoleptic analysis of sauce semi-finished products, the influence of various indicators on the results obtained was taken into
account. The sensitivity of the taste organs is affected by the air temperature in the room.
Figure 1. The results of tasting semi-finished sauces-pastes
„ , 4,50*2+4,50*1+4,66*2+4,66*5,0 . „„
Qual. as = --------- = 4,71
At temperatures above 360C, sensitivity to sour and bitter tastes decreases, and at temperatures below 150C, it becomes difficult to detect salty tastes. Cooling the surface of the tongue to 0°C or heating above 45°C causes a sharp decrease in the sensitivity of taste buds. The optimum temperature for tasting is 20°C and we took these characteristics into account when conducting
the tasting. The room where the tasting of semi-finished sauces and pâtés is held must be well and evenly lit. In the tasting room there should be no foreign odors that affect the quality of semi-finished sauces. Organoleptic analysis of semi-finished vegetable sauces was carried out in compliance with all these rules and requirements [2].
According to organoleptic indicators, semi-finished vegetable sauce-paste must meet the requirements specified in Table 2.
Table 2.
Organoleptic characteristics of semi-finished vegetable sauces-pastes
№ Naming special qualities Vegetable semi-finished product
1 Taste and smell Clean, pronounced, characteristic of this type of vegetable and cooked raw, without foreign flavors and odors
2 Consistency It is pasty and homogeneous throughout the mass
3 Color Homogeneous, characteristic for the type of semi-finished products of vegetable sauce-paste
It can be seen from the table that the smell and taste of semi-finished products from vegetable sauce paste are pronounced, without foreign smell and taste characteristic of this type of vegetable, it is pleasant, the consistency is homogeneous paste, and the color is typical for the same prepared vegetable raw materials.
The introduction of new technologies, the emergence of new types of food products, in turn, require a more advanced system of indicators of the chemical and microbiological safety of new types of products.
The study of microbiological and bacteriological indicators of food products is one of the complex processes, which is associated not only with the diversity
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and abundance of microflora in them, but also with the use of microorganisms in the production of many products. Any new type of food product manufactured must comply with established regulatory requirements, including microbiological and bacteriological requirements [3].
Microbiological and bacteriological indicators of a new type of vegetable sauce-pate semi-finished products were experimentally studied. Vegetable sauce paste semi-finished products were tested in the laboratory of the State Sanitary and Enforcement and Enforcement Service according to the "Hygienic requirements for food safety" - CанПнН-0283-10 [4,5].
Sampling methods for microbiological analyzes -GOST 31904-12, sample preparation according to GOST 26669, determination of the amount of MAFAnM (number of mesophilic, aerobic, facultative and anaerobic microorganisms) according to GOST 10444.15-94, determination of E. coli bacteria according to GOST 31747-12. The detection of Salmonella bacteria was carried out according to GOST 31659-12, yeast and mold fungi according to GOST 28805 and sulfite-reducing clostridia according to GOST 29185, Staphylococcus aureus according to GOST 10444.2-94.
According to the requirements of sanitary rules and regulations, the amount of MAFAnM is determined
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to be no more than 5 * 103, and in the product we are studying, the indicator is 810 CFU/g, the intestinal group of bacteria of the Escherichia coli group, sulfite-reducing clostoridia, pathogenic microflora, incl. salmonella, as well as yeasts and molds, were not found in 1.0 g of the product. The quantity and species composition of the microflora testified to the safety of the products. The finished product fully complies with the requirements of Sanitary rules and regulations [6].
Physical and chemical indicators of semi-finished vegetable sauces-pastes are shown in Figure 2, the content of solids in semi-finished products is 39-42%, lipids are 0.92-2.12%, pumpkin sauce semi-finished products have a higher content due to fats in pumpkin and sunflower seeds - 2.12% an important aspect of this indicator is that the carotene contained in pumpkin is almost completely absorbed in the human body due to its fat solubility.
In addition, these sauces are rich in unsaturated fatty acids. The protein content in the semi-finished vegetable sauce-paste is 3.87-7.4%. The protein index in pumpkin semi-finished sauce is high, equal to 7.4%. The high protein content of semi-finished pumpkin sauce can be explained by the addition of chickpea flour.
S.F tomato sauce-paste S.F gluten free sauce-paste S.F pumpkin sauce-paste
■ Total mass fraction of carbohydrates, % ■ Mass fraction of total lipids, %
■ Mass fraction of protein, %
Figure 2. Physico-chemical parameters of semi-finished vegetable sauce-pastes
It can be noted that the high content of proteins and lipids in tomato, gluten-free vegetable sauce-paste semifinished products is due to the broth used in their preparation [7, 8, 9].
The mass fraction of carbohydrates was 5.25-4.3%, and the amount of fiber was 3.8-5.3%. The high fiber content in semi-finished vegetable sauces and pâtés
enhances their healing properties. After all, the fiber in vegetables improves digestion, prevents excess weight, the work of the cardiovascular system, colon cancer, and urolithiasis. The amount of vitamin C in the semi-finished product of tomato sauce is 38.9 mg/100 ml, and in the remaining samples it is in the range of 30-7.8 mg/100 ml, is 12-1.25% and meets the requirements of the standard.
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Summary. The smell and taste of vegetable saucepate semi-finished products are pronounced, without foreign smell and taste characteristic of this type of vegetable, pleasant, the consistency is a homogeneous paste, the color is typical for cooked vegetable raw materials. Based on microbiological and bacteriological
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analysis, it was found that the shelf life of semi-finished vegetable sauces-pastes is 48 hours at a temperature of 4-6°C. No pathogenic microorganisms were found in semi-finished vegetable sauces-pastes, which indicates their biological harmlessness.
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2. Tilgner D.E. Organoleptic analysis of food products. -M.: Pishchepromizdat, 1962. -338 p.
3. Dadamirzaev M.H. Microbiological and physico-chemical indicators of semi-fab ricats of vegetable sauces // Universum, Technical science. - 2018. - №. 9. - С. 24-26.
4. Sanitary norms, rules and hygienic standards of the Republic of Uzbekistan "Hygienic requirements for food safety" -SanPiN-0283-10.
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8. Атаханов Ш.Н. и др. Разработка механизированной линии по производству полуфабрикатов овощных соусов-паст // Universum: технические науки. - 2020. - №. 8-2 (77). - С. 21-24.
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