What is organoleptic examination? Part 1
Interestingly and where it canned food from river fish was gone from our distribution network? As you will remember former, frankly speaking, not most nourishing times … A pike perch in jelly, the ryapushka which was slightly smoked in oil, the sazan fried in tomato sauce … Yes the same “a mass grave of infantry“!
Someone does not know, what is it? And even did not hear anything? So once in Petrozavodsk called canned food - smelts in tomato sauce (not cut, without ordinary laying) - a local fish factory. Of course, they had a look as you will open a jar … Not the most presentable, we will directly tell. But on taste … Itself melted in the mouth. And it - long before to us the import producer welcomed. And snack, what of this canned food, was! Now - and you will not manage to remember yet, and already you choke with saliva. Where only all this vkusnoten got to?
And here I go somehow in the evening from parking to the house. And on the way I have couple of trade booths. I also curtailed to them. Cigarettes at me just ended. Bought a pack and was already going to sail away from a counter before a window. But here lateral sight I see - fish canned food on a show-window. Well - well - … And what here? Ryapushka? Not cut? In tomato sauce? Earlier it was quite tasty. And what here to think? If what choice was! So it is absent …
Here I also bought couple of cans of these smelts. And at once remembered how during the stay of my work on a fish factory we carried out organoleptic expertize.
Organoleptic examination is a method of quality check of food products at which any devices are not used (all the same - whether simple, difficult), and only those feelings which all of us are allocated by nature are used. Sense of smell, sight, touch. In other words, we check production for taste, a smell and color.
But not just like that we check. This process has the regulation. Did not work at milk plants or meat-processing plants also something to tell for them - I cannot. And here about organoleptic examination of fish canned food - please.
First of all the director issues the special order defining staff of the commission which will have to carry out this expertize. Naturally, it joins not everyone. And not favourites of the director. And those whose work affects quality of production who exercises internal control of it or is responsible for quality of production before the third parties. Buyers that is. Here to that, the last group, besides the head of department of sale, also I belonged as the lawyer. Therefore also my surname was stated in the order. That knew when approximately and from where the claim can arrive. Well, it was also morally ready to it.
The second group includes the chief of factory laboratory and his experts. And treat the first - the chief technologist who is responsible for quality of the raw materials going for processing and observance of technological rules, chiefs of canning and zhestebanochny shops, the chief engineer (ensuring operation of conveyors, autoclaves, zharochny furnaces, etc., and also the required parameters of their work - temperature, pressure). Heads the commission, by itself, the director.
Frequency of work of the group which is carrying out organoleptic expertize, the place of its carrying out and the person responsible for the organization and carrying out examination is defined by the order.
All not just like that. To carry out expertize, at the disposal of experts, first of all, there has to be a subject of its work. That product which quality is checked. Therefore the chief of laboratory, namely is imputed to him the organization of work of the commission, is obliged to leave from each party of canned food some (small!) their quantity at in laboratory. And in day of work of the commission to provide it with black tea without sugar and the same black bread without any flavoring additives.
During examination it is allowed to jam the checked product a small amount of black bread which shades taste of fish canned food and gives the chance to experience it more deeply. But here spices (coriander, caraway seeds, etc.) in bread should not be that they did not muffle taste of the checked product and did not enter sense organs of experts into involuntary delusion.
Tea is necessary as before checking the following product, it is desirable “to wash away“ taste of previous from language. To move away him finally and irrevocably, without leaving any sweet sugar consequences.
So. Tea, slices of black bread - on a table. Examination begins.
First of all experts examine a can.
The external surface of cans has to be smooth, without dents and points of corrosion. There should not be swellings of bottoms and covers of cans and their deformation at a zakatochny seam (so-called “birdies“). It is not allowed as simultaneous inflation of a cover and bottom (so-called “áîěáŕć“), and camber of one of surfaces, when pressing which camber with characteristic cotton at once comes over to the opposite side banks (so-called of U-00ABof a hlopush“).
At the smelts bought by me with it all - in a full order. Therefore it is possible to pass to the following stage of examination - to marking studying.
According to state standard specification it is put on a cover (way of expression) and on a label. And if with the first at our canned food everything is all right (after the first row of marking it is possible to determine date of its production - 13. 01. 2010, and on the second - to identify manufacturer and assortment accessory of a product), on a label - is which - what questions.
No, it - pure, whole, densely is also accurately pasted on bank. On it the name and the manufacturer`s address, net weight, structure of canned food, their power value and other data which presence on a label is obligatory in accordance with GOST 11771 - 93 are specified. But here on the period of storage declared by manufacturer and the storage conditions specified by it there are questions. The matter is that 24 months (at a temperature up to 20 degrees) it is possible to store natural fish canned food (including with oil addition) and “fish in oil“ canned food. A tomato - more hostile environment, than oil. Therefore it is possible to store “fish in a tomato“ no more than 18 months. And under other conditions. At a temperature from 0 to 15 degrees.
Respectively, despite inscriptions on a label, sold me a product with expired period of storage. What the competent commodity researcher, generally, has to know about. Also canned food on an open show-window was stored. Not in the refrigerator.
Well and it is fine, main, all - - that at it there inside. Let`s look?