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 Kharkiv State University of Food Technology and Trade 333 Klochkovs'ka str., Kharkiv, Ukraine, 61051
  • Andrey Odarchenko Kharkiv State University of Food Technology and Trade
  • Olena Lisnichenko Kharkiv State University of Food Technology and Trade
  • Kateryna Spodar Kharkiv State University of Food Technology and Trade
Keywords: quince Japanese, frozen semi-product, sample preparation, low-temperature storage of quince

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.

Downloads

Download data is not yet available.

Author Biographies

Dmytro Odarchenko, Kharkiv State University of Food Technology and Trade 333 Klochkovs'ka str., Kharkiv, Ukraine, 61051

Department of commodity science, quality management and ecological safety

Andrey Odarchenko, Kharkiv State University of Food Technology and Trade

Department of commodity science, quality management and ecological safety

Olena Lisnichenko, Kharkiv State University of Food Technology and Trade

Department of commodity science, quality management and ecological safety

Kateryna Spodar, Kharkiv State University of Food Technology and Trade

Department of commodity science, quality management and ecological safety

References

David, I. G., Litescu, S. C., Popa, D. E., Buleandra, M., Iordache, L., Albu, C. et. al. (2018). Voltammetric analysis of naringenin at a disposable pencil graphite electrode – application to polyphenol content determination in citrus juice. Analytical Methods, 10 (48), 5763–5772. doi: https://doi.org/10.1039/c8ay02281j

Farajzadeh, M. A., Sadeghi Alavian, A., Sattari Dabbagh, M. (2018). Application of vortex-assisted liquid–liquid microextraction based on solidification of floating organic droplets for determination of some pesticides in fruit juice samples. Analytical Methods, 10 (48), 5842–5850. doi: https://doi.org/10.1039/c8ay01766b

Serdyuk, M., Stepanenko, D., Baiberova, S., Gaprindashvili, N., Kulik, A. (2016). Substantiaton of selecting the method of pre-cooling of fruits. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 62–68. doi: https://doi.org/10.15587/1729-4061.2016.76235

Cheng, H. N., Neiss, T. G. (2012). Solution NMR Spectroscopy of Food Polysaccharides. Polymer Reviews, 52 (2), 81–114. doi: https://doi.org/10.1080/15583724.2012.668154

Spyros, A., Dais, P. (2012). NMR spectroscopy in food analysis. RSC food analysis monographs, 343. doi: https://doi.org/10.1039/9781849735339

Van Duynhoven, J., Voda, A., Witek, M., Van As, H. (2010). Time-Domain NMR Applied to Food Products. Annual Reports on NMR Spectroscopy, 145–197. doi: https://doi.org/10.1016/s0066-4103(10)69003-5

Monakhova, Y. B., Schütz, B., Schäfer, H., Spraul, M., Kuballa, T., Hahn, H., Lachenmeier, D. W. (2013). Validation studies for multicomponent quantitative NMR analysis: the example of apple fruit juice. Accreditation and Quality Assurance, 19 (1), 17–29. doi: https://doi.org/10.1007/s00769-013-1026-3

Zhang, X., Zhao, Y., Cui, X., Wang, X., Shen, H., Chen, Z. et. al. (2018). Application and enantiomeric residue determination of diniconazole in tea and grape and apple by supercritical fluid chromatography coupled with quadrupole-time-of-flight mass spectrometry. Journal of Chromatography A, 1581-1582, 144–155. doi: https://doi.org/10.1016/j.chroma.2018.10.051

Vojtylov, V. V., Petrov, M. P., Spartakov, A. A., Trusov, A. A. (2013). The effect of the size of particles on optical and electrooptical properties of colloids. Optics and Spectroscopy, 114 (4), 630–638. doi: https://doi.org/10.1134/s0030400x13030272

Klemeshev, S. A., Petrov, M. P., Trusov, A. A., Voitylov, A. V. (2010). Electrooptical effects in colloid systems subjected to short pulses of strong electric field. Journal of Physics: Condensed Matter, 22 (49), 494106. doi: https://doi.org/10.1088/0953-8984/22/49/494106


👁 220
⬇ 167
Published
2019-06-14
How to Cite
Odarchenko, D., Odarchenko, A., Lisnichenko, O., & Spodar, K. (2019). SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING. EUREKA: Life Sciences, (3), 48-53. https://doi.org/10.21303/2504-5695.2019.00917
Section
Food Science and Technology