ROLE OF ORGANOLEPTIC TEST DURING QUALITY EVALUATION OF FOOD PRODUCTS

Authors

  • O. Zaslavskyi Ukrainian State Research Institute "Resource", Kyiv, Ukraine
  • O. Havrylenko Ukrainian State Research Institute "Resource", Kyiv, Ukraine
  • S. Tomyn Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Stanislaviv Ukrainian State Research Institute "Resource", Kyiv, Ukraine
  • O. Velikanov National University of Food Technologies, Kyiv, Ukraine

Keywords:

dairy butter, quality, safety, organoleptic test, inequality

Abstract

In order to identify quantity content and conduct the comparative quality analysis of fatty component of dairy butter, manufactured in Ukraine, the methods of titrimetry, gravimetry (quantity identification) and chromatography have been used. It has been found that all analyzed samples contain vegetable fat in a varying degree. Regardless of physicochemical parameters of analyzed samples of dairy butter formal compliance with regulatory documentation currently in force, their organoleptic properties correlate with non-animal fast, which have been identified by chromatographic analysis. This paper shows that it is necessary to improve fundamentally the national regulatory documentation in order to create favourable conditions for competitiveness of Ukrainian goods at world market.

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Published

2017-06-25

How to Cite

Zaslavskyi, O., Havrylenko, O., Tomyn, S., Stanislaviv, S., & Velikanov, O. (2017). ROLE OF ORGANOLEPTIC TEST DURING QUALITY EVALUATION OF FOOD PRODUCTS. FOOD RESOURCES, 5(08), 110–114. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/237

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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