Methods for Determining Quality in Food Products.pptx

Presentation discussing how to determine quality on food products

1. Lesson 4: methods for determining quality Instructor: Maribeth V. Martinez, PFT

2. Methods for determining quality In Quality Assurance , measuring quality consists of quantifying the current level of performance according to expected standards. It is the systematic identification of the current level of quality the facility or system is achieving.

3. Methods for determining quality Measuring quality leads directly to the identification of areas for improvement or enhancements.

4. Methods for determining quality Organoleptic Evaluation / Sensory Evaluation Physical Tests Microbiological Examination Chemical Analysis Food Characteristics

5. Sensory evaluation A sensory evaluation of a food product is an essential part of determining food quality. Sensory properties that are assessed include: Appearance, Color, Texture, Taste, Flavor Clearly, these characteristics are perceived by the senses. Each of these sensory attributes works in concert with one another, creating a general impression of a food product.

6. Physical tests To determine the quality of a food product, an assessment of the physical properties must also be conducted. Things including water activity, temperature, brix value, viscosity, and salt levels will be assessed. If these properties are sufficient, then that bodes well for a good quality report.

7. Physical tests Common Physical Properties of Food Color – use of spectrophotometers, and visual aids (Munsell) Texture – food is subjected to a force, such as cutting, shearing, chewing, compressing or stretching.

8. Physical tests Common Physical Properties of Food Weight – labeled weight and/or volume should be accurate Particle Size – particle size can affect taste, appearance, stability and functionality of a product

9. Physical tests Common Physical Properties of Food Viscosity – is the resistance to flow. As viscosity changes the flow, it influences the appearance and consistency of a product per production stage.

10. Microbiological analysis Contaminants found in food can spread foodborne illnesses like listeria and salmonella. Testing food products for both microbiological and toxicological contaminants is an absolute must to ensure the health and safety of consumers. If a food product is found to be contaminated, then it will be pulled and will not be distributed to consumers.

11. Chemical analysis The chemical composition of a food product will help determine the nutrient value. When inspecting a product, the food's moisture content and fat content are analyzed. The substances used to create the product as well as the amounts will also be analyzed, aiding in quality control.

12. Food characteristics This includes other food characteristics such as its shelf-life, packaging, labelling, and other extrinsic quality attributes that should be given importance when it comes to health, safety, and as well as preference of the consumers.