Аграрный вестник Урала № 04 (122) 2014Инженерия
EXAMINATION OF QUALITY OF THE MAYONNAISE REALIZED IN THE GROCERY STORE OF ROMANOVO
Examination of quality of mayonnaise on organoleptic and physical and chemical indicators is considered. Research of quality of mayonnaise is conducted according to GOST P 53590-2009 requirements Mayonnaise and sauces mayonnaise. Common technical specifications. Organoleptic and physical and chemical indicators of quality were determined by the techniques presented to GOST P 53595-2009 Mayonnaise and sauces mayonnaise. Acceptance procedures and test methods. Appearance, consistence, color, taste, smell belong to organoleptic indicators. From physical and chemical indicators the mass fractions of moisture, acidity, firmness of an emulsion were defined. Because in Produkty shop of page of Romanovo the range of mayonnaise is presented generally by Doy-pack packing with the batcher therefore 3 samples of mayonnaise of this packing were chosen: mayonnaise Ekaterinburg fatty combine Provansal, Vkusnotek mayonnaise Provansal classical and mayonnaise Ryaba Provansal. When determining organoleptic and physical and chemical indicators, it is established that mayonnaise Ekaterinburg fatty combine Provansal and mayonnaise Ryaba Provansal conform to requirements of the standard and are quality products. Vkusnotek mayonnaise Provansal classical on a smell and taste doesn’t conform to GOST P 53590-2009 requirements Mayonnaise and sauces mayonnaise. The general specifications, and also compliance in determination of firmness of an emulsion — 97.5 %, and norm has not less than 98 %. For increase of competitiveness of Produkty shop it is necessary to increase the range of mayonnaise Ekaterinburg fatty combine Provansal, to carry out advertizing campaigns with the purpose of increase in sales volume. As it is recommended to carry out decrease in trade margins on expensive mayonnaise. For sales promotion of mayonnaise possibly carrying out tasting of new samples.
mayonnaise, quality examination, emulsion, organoleptic, physical and chemical indicators, GOST, requirements to quality, nutrition value
1. GOST R 53590-2009 Mayonnaise and mayonnaise sauces. General specifications. URL : http://vsegost.com/Catalog/48/48778.
2. GOST R 53595-2009 Mayonnaise and mayonnaise sauces. Acceptance rules and test methods. URL : http://vsegost.com/
3. Kastornyh M. S. Commodity and examination of dietary fats, milk and dairy products. Publishing Center “The Academy”,
2009. 288 p.
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