Comprehensive assessment of the quality of extruded products with the addition of smokeless spicy-smoky flavors
The article presents the results of a comprehensive assessment of the quality of extruded meat and vegetable products with the addition of smokeless spicy-smoky flavors. The objects of the study were extruded meat and vegetable products of functional purpose, subjected to the process of vacuum saturation with vapors of a spicy-smoking preparation. To assess the quality and safety of extruded meat and vegetable functional food products saturated with pairs of spicy and smoky flavors, their analysis was carried out according to a set of quality indicators. The product is characterized by a golden color, taste and aroma of smoking. The resulting products fully satisfy the consumer properties for such products as «breakfast cereals». The microbiological parameters of the obtained meat and vegetable products corresponded to the norms for ready-to-eat food concentrates. The results of the research have shown that the products meet the hygienic requirements of safety and nutritional value of food products. The conducted studies of a comprehensive assessment of the quality indicators of extruded meat and vegetable products subjected to the process of vacuum saturation with vapors of spicy and smoky flavors, allow us to conclude about the safety of these products.