Open AccessImproving the quality of functional fish products based on management and qualimetry methods
Author(s) -
V.S. Yankovskaya,
Н.И. Дунченко,
E.S. Voloshina,
С.В. Купцова,
O.B. Fedotova,
Kermen Mikhaylova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/6/062001
Subject(s) - recipe , raw material , quality (philosophy) , fish <actinopterygii> , fish products , product (mathematics) , food science , preservative , business , documentation , computer science , environmental science , mathematics , operations management , fishery , chemistry , engineering , biology , ecology , philosophy , geometry , epistemology , programming language
The article proposes a new fish product and process design approach, which includes qualimetry approaches (the property tree, a comprehensive method of qualimetric assessment, qualimetric scaling, expert qualimetry, qualimetric forecasting) and up-to-date quality management methods (ISO 9000, causal diagram, Quality Function Deployment–QFD), safety methods (ISO 22000, decision tree) as well as the results of the practical application of the new approach. The nomenclature of indicators of consumer requirements for the quality of fish cakes and the mandatory requirements of regulatory documentation have been identified, the most popular fish cakes brands among consumers have been identified, and the values of the most important indicators of the quality of fish cakes required by consumers are predicted: protein content (at least 17%), shelf life (12 months), a decrease in fat content (not more than 2.5%) and a price (not more than 50 rubles); moisture content ≤ 85%; the absence of pathogenic microorganisms as well as of artificial food additives and preservatives, the content of healthful functional components of non-synthetic origin. The recipe and production technology of fish cakes with the indicated properties have been developed. Measures have been taken to ensure the safety of the new product and five critical control points (CCP) have been identified, namely, raw material acceptance, weight mixing, frying fish cakes, freezing fish cakes, storage and sale of finished products. The analysis of experimental samples of fish cakes showed their advantage over analogues.