SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING

Dmytro Odarchenko, Andrey Odarchenko, Olena Lisnichenko, Kateryna Spodar

Abstract


The aim of the study is a scientific substantiation of the methodology of quince Japanese for analyzing and investigating consumer properties of its recycling products. The new way of sample preparation allows to reduce costs for estimation of the raw material quality. Obtained semi-products give a possibility to widen the assortment of frozen products, based on domestic raw materials.

Fruits of quince Japanese, planted in the Poltava region, Ukraine, were chosen as a research object. For getting a representing sample, quince specimens were subjected to the offered sample preparation. It included inspection, processing and further cyclic freezing and centrifuging. As a result of the threefold cycle of freezing-centrifuging, solid and liquid phases were obtained.

The obtained liquid part of quince Japanese is a homogenous liquid, without suspended particles, with a brightly expressed taste and smell, not stratified at storage. These changes are explained by redistribution of dry substances and moisture in studied samples.

As a result of cyclic freezing-centrifuging of the research object, two new semi-products were obtained – solid and liquid phases.

Within the scientific study there were determined organoleptic parameters of the obtained semi-products before freezing and after 270 days of low-temperature storage. The consistence, taste, smell and color of products are ones of their main consumption properties.

According to the results of point estimation of organoleptic properties of the obtained semi-products, it has been established, that during 270 days of low-temperature storage these parameters didn’t change and stayed at the high level.

The studies demonstrated freezing advantages in the aspect of reaching high organoleptic parameters of products after freezing and defrost that provides high-quality products in the process of low-temperature storage.


Keywords


quince Japanese; frozen semi-product; sample preparation; low-temperature storage of quince

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DOI: http://dx.doi.org/10.21303/2504-5695.2019.00917

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)