Quality Rating and Shelf-Life Prediction of Curd Products with Biocorrective Action

The effective functioning of the body's physiological systems is determined by the presence of essential substances, including macro- and trace elements, whose deficiency leads to various homeostasis disorders. In this regard, the development of new daily consumed foods with targeted corrective action on the human body's nutritional status is an essential and urgent task. Fortification of curd products with biologically active substances of plant origin makes it possible to obtain economically widely available bio corrective food systems. The study objects were curd products with a 5% fat mass fraction without adding and with adding 20% plant composition based on flours made of walnut, sesame, and pumpkin seeds. The storage duration was 90 days at minus 20 +/- 2 degrees C. Qualities and quantities of individual groups of high volatile compounds (HVC) in the equilibrium gas phase (EGP) over the samples of curd products were assessed using an odor analyzer "MAG-8" with the electronic nose (e-nose) methodology. It was found that samples No. 1 and 2 are identical by more than 85% in quality of the EGP. The data obtained demonstrate the prevalence of common to curd products organoleptic characteristics, which are in line with traditional ones expected by the consumer. The composition and content of HVC in air samples over the test samples during the entire period of storage, determining the degree of rancidity of the fat fraction and being indicators of shelf life, were assessed. Based on the test data obtained, an information system for modeling and predicting the shelf life of curd food systems was developed. It includes input parameters - type of packaging, storage conditions (temperature and relative humidity of ambient air), and the plant component content. The output parameter is the area of the "visual imprint" of the maximum sensor signals in the EGP of the study sample assessing the total intensity of odor proportional to the concentration of HVC.