title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð°, Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² Ð¸ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° ÑÑÐ½ÐºÐµ Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Formation of quality, assessment of consumer properties of mayonnaise sauces and characteristics of the assortment offer on the market of st. Petersburg
Creators: name: ÐÐµÑÐ°ÑÐµÐ½ÐºÐ¾, ÐÐ°ÑÐµÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½ÑÐ¹ ÑÐ¾ÑÑ
ÑÐ¾ÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð°
ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð½Ð½ÑÐ¹ ÑÐ¾ÑÑ
Ð¼Ð°ÑÐ»Ð¾Ð¶Ð¸ÑÐ¾Ð²Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
mayonnaise sauce
vegetable oil-based sauce
emulsion sauce
fat-and-oil products

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¶Ð¸ÑÐ¾Ð²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² Ð¸ ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð°. ÐÐ°Ð´Ð°ÑÐ¸ ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:
1. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÑÑ ÑÐ°ÐºÑÐ¾ÑÑ, Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð², Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐµÐ³Ð¾ ÐºÐ°ÑÐµÑÑÐ²Ñ.
2. ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ.
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ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ ÑÐµÑÐ²Ð¸ÑÐ° Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÑÑÐ¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð¾ ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð²; Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð½Ð¾Ð¼ÐµÐ½ÐºÐ»Ð°ÑÑÑÐ° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð°. ÐÐ°Ð½Ð° ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¼ÐµÑÐ¾Ð´Ð¾Ð², Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÐºÐ¾ÑÐ¾ÑÑÑ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð¾Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ ÑÐµÑÐ¸, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸.
description: This work is devoted to evaluating the consumer properties of emulsified fat products and evaluating the quality of mayonnaise sauces and sauces based on vegetable oil. Tasks that were solved in the course of the study:
1. Consider the factors that affect the consumer properties of emulsion sauces, and determine the requirements for its quality.
2. conduct a comparative assessment of the quality of emulsion sauces from different manufacturers, with justification of research methods.
3. Analyze the actual range of products on the market in the city of St. Petersburg and determine the main consumer preferences.
The research was conducted on the basis of the laboratory of consumer goods expertise of the Higher school of service and trade. The paper considers the factors that form and preserve the quality of emulsion sauces; the nomenclature of quality indicators is defined. The characteristics of the methods used for the research were given; a comparative examination of the quality of emulsified sauces from various manufacturers represented in the retail chain was performed, and the quality compliance with the requirements of regulatory and technical documentation was assessed.