To date, there are certain gaps and contradictions in the system of identification customs examination of vegetables, which dictates the need to search for and implement more rational and effective concepts.
迄今为止，我国蔬菜鉴定海关查验制度还存在一定的空白和矛盾，需要探索和实施更加合理有效的理念。
{"title":"Features of the identification customs examination of vegetables","authors":"A. M. Agapkin, D. Bystrova","doi":"10.33920/igt-01-2308-01","DOIUrl":"https://doi.org/10.33920/igt-01-2308-01","url":null,"abstract":"To date, there are certain gaps and contradictions in the system of identification customs examination of vegetables, which dictates the need to search for and implement more rational and effective concepts.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75789226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The paper considers modern methods for determining sulfur dioxide in raw materials, semi-fi nished products, and various groups of confectionery products, including glazed ones. It has been established that the main sources of sulfur dioxide in marmalade and marshmallows are starch hydrolysis products (various types of molasses), fruit syrups and purees, while in chocolate with additions, the main sources are dried fruits, starch, and coconut fl akes. The content of E220 in the samples ranged from 7 to 50 mg per 1 kg. The results of the study made it possible to evaluate the eff ectiveness of various methods for determining E220 and establish the quality requirements for raw materials in order to obtain safe confectionery products. The rheological, structural, and mechanical properties of glazed sweets containing praline or praline-type confectionery from various nut raw materials during storage have been studied.
{"title":"Analytical methods for determining the content of sulfur dioxide and the rheological properties of confectionery","authors":"E. V. Kazantsev","doi":"10.33920/igt-01-2308-03","DOIUrl":"https://doi.org/10.33920/igt-01-2308-03","url":null,"abstract":"The paper considers modern methods for determining sulfur dioxide in raw materials, semi-fi nished products, and various groups of confectionery products, including glazed ones. It has been established that the main sources of sulfur dioxide in marmalade and marshmallows are starch hydrolysis products (various types of molasses), fruit syrups and purees, while in chocolate with additions, the main sources are dried fruits, starch, and coconut fl akes. The content of E220 in the samples ranged from 7 to 50 mg per 1 kg. The results of the study made it possible to evaluate the eff ectiveness of various methods for determining E220 and establish the quality requirements for raw materials in order to obtain safe confectionery products. The rheological, structural, and mechanical properties of glazed sweets containing praline or praline-type confectionery from various nut raw materials during storage have been studied.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81869360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article presents the results of expert studies of shaving creams according to regulated indicators.
本文介绍了专家根据规定指标对剃须膏的研究结果。
{"title":"Expert research on shaving creams","authors":"O. S. Popova, Yu.V. Kotylyak","doi":"10.33920/igt-01-2308-02","DOIUrl":"https://doi.org/10.33920/igt-01-2308-02","url":null,"abstract":"The article presents the results of expert studies of shaving creams according to regulated indicators.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77851034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article analyzes the requirements for temperature and humidity conditions for long-term storage of certain types of products. The requirements for control systems are considered. The main aspects of temperature and humidity mapping of storage facilities are outlined.
{"title":"Features of temperature and humidity mapping of long-term storage warehouses","authors":"V. V. Looze, I. S. Zaripov, Т.G. Kostromina","doi":"10.33920/igt-01-2307-05","DOIUrl":"https://doi.org/10.33920/igt-01-2307-05","url":null,"abstract":"The article analyzes the requirements for temperature and humidity conditions for long-term storage of certain types of products. The requirements for control systems are considered. The main aspects of temperature and humidity mapping of storage facilities are outlined.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78100911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The factors infl uencing the development of the market of meat and meat-containing canned food are considered. In the Russian Federation, the largest amount of canned food is produced in the North-Western, Central and Volga Federal Districts. It is shown that the production of canned meat in Russia increased by 14.4% in 2016-2020. In 2021-2022, the growth in the production of canned meat continued. It was noted that during this period, the average prices for canned meat increased by 46.6%. The canned meat market is close to saturation, and the competition between producers is growing. Currently, the following trends in the Russian canned meat market are observed: an increase in the market volume in physical and monetary terms, a decrease in product quality due to the use of cheaper raw materials, a high proportion of counterfeit products, import substitution of raw materials and packaging materials, reduction of imports of canned meat, high share of government purchases in sales volume.
{"title":"Trends in the market of meat and meatcontaining canned food (review)","authors":"K.B. K.B. Gurieva, S. Soldatova","doi":"10.33920/igt-01-2307-04","DOIUrl":"https://doi.org/10.33920/igt-01-2307-04","url":null,"abstract":"The factors infl uencing the development of the market of meat and meat-containing canned food are considered. In the Russian Federation, the largest amount of canned food is produced in the North-Western, Central and Volga Federal Districts. It is shown that the production of canned meat in Russia increased by 14.4% in 2016-2020. In 2021-2022, the growth in the production of canned meat continued. It was noted that during this period, the average prices for canned meat increased by 46.6%. The canned meat market is close to saturation, and the competition between producers is growing. Currently, the following trends in the Russian canned meat market are observed: an increase in the market volume in physical and monetary terms, a decrease in product quality due to the use of cheaper raw materials, a high proportion of counterfeit products, import substitution of raw materials and packaging materials, reduction of imports of canned meat, high share of government purchases in sales volume.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74750544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article is devoted to the description of the characteristics of quails and the study of the technical conditions for their breeding and keeping. The specificity of the production of semi-finished products from quail meat is considered. The conditions of quail keeping and their diet are differentiated: more feed containing protein should be introduced into the diet of adult quails, which are bred for meat. Such food also increases egg production in females and gaining weight in males. The purpose of the work is to review the latest achievements in the conditions of quail keeping and nutritional value of quails of various breeds. The object of the study were such quail breeds as Pharaoh, Moscow, English Black and White quails. The publications on this issue were analyzed, systematized, and summarized. The palatability of poultry meat was determined by tasting, which made it possible to identify the influence of diets and feed additives, keeping conditions, age, breed differences, and other factors. Fried meat, boiled meat, and broth were evaluated according to GOST R 51944 — 2002 "Poultry meat". Methods for determining organoleptic indicators, temperature and mass. Quail breeding should be under the following conditions: good ventilation; the optimum temperature is 20-22 °C , 16-25 °C is permissible; the humidity is recommended to be maintained at the level of 60-70%. Quails have a high nutritional value. Eggs contain 12-15% of protein, 11-15% of fat, 1% of carbohydrates, 74% of water and about 1% of inorganic matter. The biological value of poultry egg proteins is determined by the set and ratio of essential amino acids that are absorbed by humans at 96-98%. Eggs contain over 20 minerals and vitamins.
本文介绍了鹌鹑的特点，研究了鹌鹑的饲养技术条件。考虑了鹌鹑肉半成品生产的特殊性。对鹌鹑的饲养条件和日粮进行了区分:以肉用为目的的成年鹌鹑，应在日粮中添加更多含蛋白质的饲料。这类食物还能增加雌性的产蛋量，增加雄性的体重。本文综述了国内外在鹌鹑饲养条件和不同品种鹌鹑营养价值研究方面的最新进展。研究对象为法老鹌鹑、莫斯科鹌鹑、英国黑鹌鹑和白鹌鹑。对有关这一问题的出版物进行了分析、整理和总结。禽肉的适口性是通过品尝来确定的，这使得确定饮食和饲料添加剂、保存条件、年龄、品种差异和其他因素的影响成为可能。根据GOST R 51944 - 2002“禽肉”评估了油炸肉、煮肉和肉汤。感官指标、温度和质量的测定方法。鹌鹑养殖应在以下条件下进行:通风良好;最佳温度为20-22℃，允许16-25℃;湿度建议保持在60% ~ 70%之间。鹌鹑的营养价值很高。鸡蛋含有12-15%的蛋白质，11-15%的脂肪，1%的碳水化合物，74%的水和约1%的无机物。禽蛋蛋白质的生物学价值是由人体吸收96% -98%的必需氨基酸的数量和比例决定的。鸡蛋含有20多种矿物质和维生素。
{"title":"Quail. Production and culinary use","authors":"A. Moiseeva, I. Kusova, A. Vasyukova","doi":"10.33920/igt-01-2307-02","DOIUrl":"https://doi.org/10.33920/igt-01-2307-02","url":null,"abstract":"The article is devoted to the description of the characteristics of quails and the study of the technical conditions for their breeding and keeping. The specificity of the production of semi-finished products from quail meat is considered. The conditions of quail keeping and their diet are differentiated: more feed containing protein should be introduced into the diet of adult quails, which are bred for meat. Such food also increases egg production in females and gaining weight in males. The purpose of the work is to review the latest achievements in the conditions of quail keeping and nutritional value of quails of various breeds. The object of the study were such quail breeds as Pharaoh, Moscow, English Black and White quails. The publications on this issue were analyzed, systematized, and summarized. The palatability of poultry meat was determined by tasting, which made it possible to identify the influence of diets and feed additives, keeping conditions, age, breed differences, and other factors. Fried meat, boiled meat, and broth were evaluated according to GOST R 51944 — 2002 \"Poultry meat\". Methods for determining organoleptic indicators, temperature and mass. Quail breeding should be under the following conditions: good ventilation; the optimum temperature is 20-22 °C , 16-25 °C is permissible; the humidity is recommended to be maintained at the level of 60-70%. Quails have a high nutritional value. Eggs contain 12-15% of protein, 11-15% of fat, 1% of carbohydrates, 74% of water and about 1% of inorganic matter. The biological value of poultry egg proteins is determined by the set and ratio of essential amino acids that are absorbed by humans at 96-98%. Eggs contain over 20 minerals and vitamins.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82516355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The trade and technological process is analyzed on the example of the store "Slata". The range and level of use of innovative technologies in the distribution of goods are studied. A sociological survey of consumers' attitude to trading operations has been carried out.
{"title":"The use of innovative technologies in the distribution of goods on the example of the Irkutsk supermarket \"SLATA\"","authors":"L. Svyatkina","doi":"10.33920/igt-01-2307-03","DOIUrl":"https://doi.org/10.33920/igt-01-2307-03","url":null,"abstract":"The trade and technological process is analyzed on the example of the store \"Slata\". The range and level of use of innovative technologies in the distribution of goods are studied. A sociological survey of consumers' attitude to trading operations has been carried out.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79639642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. A. Goroshko, V. Bronnikova, T. Tokareva, T. Lyubetskaya
The article presents the data on the effect of functional additives in semi-finished products from minced turkey meat for baby food. The influence of rye bran on the properties of meat products was studied, and new scientific quality indicators for the selected product category were established.
{"title":"Development of technology for semi-finished products from minced turkey meat with functional additives for baby food","authors":"V. A. Goroshko, V. Bronnikova, T. Tokareva, T. Lyubetskaya","doi":"10.33920/igt-01-2307-06","DOIUrl":"https://doi.org/10.33920/igt-01-2307-06","url":null,"abstract":"The article presents the data on the effect of functional additives in semi-finished products from minced turkey meat for baby food. The influence of rye bran on the properties of meat products was studied, and new scientific quality indicators for the selected product category were established.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91085099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article discusses the use of the ruderal species of stinging nettle. Its nutritional value, active substances, and recipes for dishes from this plant are provided. This allows considering nettle from the perspective of a functional additive in culinary recipes.
{"title":"Nutritional value of Urtica dioica and its use for food purposes","authors":"A. E. Rodionova","doi":"10.33920/igt-01-2307-01","DOIUrl":"https://doi.org/10.33920/igt-01-2307-01","url":null,"abstract":"The article discusses the use of the ruderal species of stinging nettle. Its nutritional value, active substances, and recipes for dishes from this plant are provided. This allows considering nettle from the perspective of a functional additive in culinary recipes.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86918548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The features of modern terminology and classifi cation of chocolate adopted in Russia in accordance with the current national and interstate standards are considered. A comparative analysis of the terminology given in the new national standard for chocolate has been carried out. The existing problematic aspects are identified, and their solutions are proposed.
{"title":"Problematic aspects of terminology and features of chocolate classification according to different regulatory documents","authors":"V. Krishtafovich, Е.G. Ruseva","doi":"10.33920/igt-01-2307-07","DOIUrl":"https://doi.org/10.33920/igt-01-2307-07","url":null,"abstract":"The features of modern terminology and classifi cation of chocolate adopted in Russia in accordance with the current national and interstate standards are considered. A comparative analysis of the terminology given in the new national standard for chocolate has been carried out. The existing problematic aspects are identified, and their solutions are proposed.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74403950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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