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0212U002371,
0110U003216
,
Estimation of merchandising properties of semi-products from of mushroom Veshenka usual during storag.
Odarchenko Nikolay,
13-02-2012
Kharkov State Academy of Food Technology and Management
The object of study is the commodity characteristics of frozen semi-finished products of mushroom Veshenka usual. The object of study is cultivated mushrooms Veshenka normal, heat-treated semi-finished products, technical properties, organoleptic, physico-chemical and microbiological parameters of semi-products. Research Methods. Commodity parameters of a new product were obtained by physico-chemical, microbiological testing, organoleptic evaluations. For information about the mechanism of change characteristics of frozen mushrooms Veshenka used the conventional cryoscopic methods. The purpose and objectives of the study. The aim of the thesis is the formation of commodity properties and study the quality of cultivated mushrooms Veshenka usual. The first step was to analyze the research studies of physical and chemical parameters of Veshenka usual during long-term storage to justify the recipe and technology of semi-finished products. The second phase of research was to analyze the microbiological indicators of research, experimental research processes and modes of freezing and refrigeration storage of semi-product Veshenka usual. To achieve the goal in the first stage of research decided the following the tasks: - Analytical studies demonstrated the feasibility of using protein edible mushrooms to solve the problems of its deficit in food. - The use of Veshenka usual in quality raw material is reasonable for creation foods that enrich the rations of feed a high-quality food albumen. - Created an analytical overview of the use of protein edible mushrooms - Veshenka usual for mass catering. - Formed the model of commodity properties of product quality. To achieve the goal in the second stage of the research solved the following tasks: - Defined methods of research of semi-products mushrooms Veshenka usual; - Microbiological studies were made by the help of standard methods; - Analytical studies established the optimal freezing temperature for the semi-product Veshenka usual; - Defined the parameters of refrigeration storage, which allows to preserve all the nutrients of the product; - A set of studies demonstrated the relevance of the use of selected modes of freezing and refrigeration storage.
Піддубний Василь Вікторович
Прокудіна Валентина Юхимівна
Сесь Анатолій Михайлович
2020-04-02
Updated: 2025-12-28
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