Uurimustöö JUHENDAJA Tallinn 2013 Resümee inglise keeles An important issue that has always pestered mankind: how to preserve food products for longer duration without degrading the quality. In the current paper, the use of synthetic preservative E223, its advantages and side effects (health hazards) on pre-prepared peeled potato- products are described. A practical test to evaluate organoleptical changes in pre-prepared potatos due to air and UV light. The hypothesis: usage of correct amount of E223 prevents potatoes to react with oxygen, light and other possible elements and helps to maintain the commercial look, was absolutely correct. To conclude, maintaining the quality and looks is important but it is equally important to minimise the adverse effects of the preservatives on the consumers. Sissejuhatus Toiduainete säilitamine on inimestele alati probleemiks olnud
NaCl content in % of the solution measured calculated by Nernst law Figure 11.3. The aw of NaCl solutions. Drying 223 Figure 11.4. Change of aw as a function of water loss and initial salt content of meat products. • the characteristic composition of the end • The mechanical and organoleptical pro- product (water, meat-protein, salt, other perties of the originally soft material soluble materials, insoluble materials) improve. • aw to be reached. Meat’s aw—which is necessary for stabil- Details of the Steps ity—depends on pH. The higher the pH, the The water vapor leaves the surface layer of lower the aw must be (Fig. 11.1).
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