АNALYSIS OF QUALITY INDICATORS OF SIMULATED CAVIAR USING A DESCRIPTIVE EVALUATION METHOD
Abstract
The subject of the study was the organoleptic and physicochemical quality indicators of imitation caviar produced by domestic manufacturers. The aim of the research was to investigate the consumer properties of imitation caviar using standard analytical methods and the descriptive sensory evaluation method. The research results demonstrated that the formulation composition of imitation caviar from different manufacturers is safe for consumers. The analysis of quality indicators using the descriptive method showed that the product manufactured by TM Vomond exhibited the best sensory characteristics, distinguished by superior appearance, texture, and taste, and was the closest to natural caviar from salmonid fish species. At the same time, the assessment of physicochemical parameters revealed that imitation caviar does not meet the requirements of regulatory documents in terms of moisture content. In addition, the consumer packaging of the studied samples does not indicate the regulatory document according to which the products were manufactured
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