The influence of technological process parameters on the quality indicators of culinary products
Operating enterprises in the restaurant industry must apply various methods, methods, and means of process control, which will ensure the proper quality and safety of culinary products and dishes. One of the most critical tasks for a restaurant business manager is producing high-quality culinary pro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2022-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4662 |
| Summary: | Operating enterprises in the restaurant industry must apply various methods, methods, and means of process control, which will ensure the proper quality and safety of culinary products and dishes. One of the most critical tasks for a restaurant business manager is producing high-quality culinary products. The quality of food products is the essence of its consumer properties, determined by the satisfaction of the population's need for complete nutrition. The set of properties of culinary products is characterized by nutritional value and organoleptic indicators. However, control services periodically detect violations of sanitary, technological, and other regulatory requirements by enterprises of the restaurant industry, which indicates a possible danger to the health of consumers of culinary products. Under these circumstances, controlling the technological processes of the production of culinary products is relevant for industry institutions, requiring a constant search for the most effective methods and means of quality control. The quality and safety of dishes are the primary criteria for food, so restaurant establishments must daily practice continuous control of the processes of manufacturing products and providing services. This will help ensure the appropriate level of food quality with the analysis of the results of control operations, which can determine ways to improve the quality of products. The technical control system (control objects, control operations, their sequence, technical equipment, modes, methods, means of mechanization, and automation) is developed simultaneously with the design of the manufacturing technology of technical devices by the service of the chief technologist of the enterprise or relevant design and technological organizations with the participation of the technical control department (VTK). All technological processes of making dishes and culinary products in restaurants can be divided into two stages – mechanical culinary and thermal culinary processing. Within the framework of the study of the safety indicators of new products, an essential component is the analytical and experimental examination of minced meat products of the emulsion structure with EAGP regarding the determination of the type and content of food additives for compliance with legislative and regulatory documents on the regulation of food additives in the composition of food products. Analytical studies have established that the EAHP food additive based on sunflower oil – mono- and diacylglycerol fatty acids is a safe additive E471 of GRAS (Generally Regarded As Safe) status, which is used in the composition of food products according to technological necessity without restrictions and quantitatively not are regulated. Therefore, the minced meat semi-finished product of the emulsion structure fully meets the requirements of the current legislation of Ukraine in terms of EAHP content. Thus, studies of the general chemical composition, quality indicators, and safety of chopped meat semi-finished product of emulsion structure, made using the EAHP food additive based on sunflower oil, confirm the compliance of this product with the requirements of the state food control system. |
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| ISSN: | 2519-268X 2707-5885 |