Rus Articles Journal

What is organoleptic examination? Part 2

About what is organoleptic examination, an order of its organization and what the expert at research of the can of fish canned food and the label pasted on it pays attention to - I already told. And today time to learn - that there, inside banks came? And what it qualities?

We open a jar. And first of all we pay attention to “stuffing“ - quantity of fish in relation to filling (sauce). By rules, in a case with natural canned food and canned food in oil this indicator - not less than 75%. On with canned food in tomato sauce the quantity of fish has to make from 70 to 90%. But even if to be guided by the lower limit … No, our smelts fall short of it. Fish … Hey, where you?

Besides “stuffing“ the laying order, a condition of integuments and bones, transparency of sauce (oil) belong to special indicators of quality which have to be checked when carrying out organoleptic examination of fish canned food. To the general - color, a smell, a product consistence, salinity.

Judging from the fact that it is possible to make out under a sauce layer, initially ordinary laying of a ryapushka at a bookmark it in bank - took place to be. However, that we saw it - it is good not to eat. The matter is that sauce on the level of millimeter is 2 - 3 higher than the fish laid in bank and covers her completely. Also be it a normal consistence, hardly we would manage to make out something under it. Whether not too sauce liquid? And therefore transparent … In order that it to define

for certain, it is necessary to lay out, or rather having accurately turned the opened jar - to throw out its contents in a plate which has to be deep (that there was enough capacity both for fish, and for sauce) and, it is desirable, white (for the best examination of color of a product). We also do it - we spread contents banks in a plate.

But before studying contents already of a plate, attentively we examine internal surfaces banks - its walls, a bottom and a cover. Whether monophonic color the food varnish applied on them. Whether is not present on internal surfaces of a tin can of darkenings? Violet or dark stains - the stains reminding “mramornost“. If is, it means that in bank there is a chemical process of interaction of its food filler with metal of which it is made. And emergence of such darkenings without wasting words speaks to the expert about that, something at production banks the low-quality (unstable) food varnish was used, or for economy its too thin layer is applied on an internal surface banks.

It is natural that foreign chemical processes in the rolled-up can - the phenomenon extremely undesirable. And it is necessary to fight against it. To stop on to a root.

Therefore the organoleptic expertize which is carried out on food productions besides function of internal control of quality of products, has also a function of development of measures for increase of its quality. And if a commission of experts, having opened with bank of canned food and having shifted its contents in a plate, will find on internal surfaces of darkening, then she will surely write in the protocol recommendations to the chief of zhestebanochny shop. For example, to cover internal surfaces banks with a double layer of a food varnish. And that the chief of “zhestebanka“ knew that he should consider and correct, so on that he also is included in structure of the commission. Itself saw what darkened. Well, and heard recommendations of the commission.

But at sew banks of smelts in tomato sauce with internal surfaces - all in a full order. Clean they and brilliant, without the slightest darkenings. So the chief of zhestebanochny shop can quietly sigh, well, and we - to go deep into studying laid out on a plate.

First of all - sauce. On taste: salinity - is normal. Any negative feelings do not arise. And here the fact that spices are added to sauce - is felt. Is, there are in sauce a pepper and the onions declared by the producer. But here aftertaste … Slightly bitter taste! Sauce has a small slightly bitter taste. It, most likely, storage has an effect. Probably, violations of their conditions a distribution network and long terms affect.

Color at sauce is normal too. Rather saturated, but without the artificial brightness which additives of food dyes can provide. They are obviously not in our smelts. The product is natural. Well, and the fact that sauce darkened a little so besides - terms and storage conditions. Here little depends on the producer.

And here sauce consistence … Raises big questions. It - really liquid. And not simply, and very liquid. Such impression that it is diluted with water a tomato - paste, but not sauce. Or in the course of production of canned food were broken terms of its cooking (are strongly reduced). Or someone forgot (or did not want) to add to it flour. Therefore if organoleptic expertize of this canned food was carried out by the commission, she had to enter in the minutes the corresponding recommendations to the chief of canning shop: to increase amount of flour in a sauce compounding or to change duration of its cooking.

Both that, and another - expenses. What of options is more favorable from the economic point of view (but not to the detriment of quality!) the chairman of the commission and the director of the enterprise in one person has to solve already. On its assignment economists will calculate everything, and after it the director together with the chief technologist will decide - what all - to do to improve quality of sauce?

But sauce, it - only sauce. Addition to fish. Therefore as it improve, if raw materials - quite wretchedly, then taste to it will not even add the most excellent sauce. And in our case, seemingly, the situation is thus. Color at our ryapushka dark, a consistence friable, collapsing. And if the smell of unpleasant associations does not cause, then on taste fish with an obvious slightly bitter taste.

Unfairly long thermal treatment of fish could become the reason for that. As preliminary, before its laying in bank, and already in the autoclave, in the course of sterilization of canned food. But most likely, it is not it. Look at banks on a cover. Judging by marking, it is made on January 13. Winter. Frosts. And still it is necessary to deliver a ryapushka from the lake to plant. Probably in the course of transportation and the subsequent storage fish several times thawed, and then was frozen again. Under such circumstances any, even the most skilled and skillful technologist will not rescue integrity of a fish carcass from falling apart. As occurred in this, concrete case.

Yes … There was once canned food from river fish. Such that together with a spoon were swallowed. And now?. And with fire at our shops not to find them. And as you will find, so one frustration. Better I also did not carry out this organoleptic examination!

Perhaps and - it is not necessary to you? Eat that it seems tasty. And what is pleasant. But just in case - you remember how it is possible to check quality of products without some difficult and fancy devices. Just on taste, color, a smell. Goodness knows, maybe, to whom when it is also useful?.