title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð²
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: Product characteristic, comparative assessment of quality and the development of proposals for improving the range of fish preservations
Creators: name: Ð¥Ð°ÑÑÐµÐ½ÐºÐ¾, ÐÐ»ÐµÐºÑÐ°Ð½Ð´Ñ
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: ÑÑÐ±Ð½ÑÐµ Ð¿ÑÐµÑÐµÑÐ²Ñ
ÐºÐ¸Ð»ÑÐºÐ°
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
fish preserves
sprat
quality assessment
quality indicators
assortment

description: 63 Ñ., 22 ÑÐ¸ÑÑÐ½ÐºÐ°, 16 ÑÐ°Ð±Ð»Ð¸Ñ. Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ â ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð². 
ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð²Ð¾Ð¿ÑÐ¾ÑÐ°Ð¼ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ±Ð½Ð¾Ð¹ Ð¿ÑÐµÑÐµÑÐ²Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, Ð°Ð½Ð°Ð»Ð¸Ð·Ñ ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð².
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Ð¸ÑÑ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½ÑÑ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÑ Ð¸ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ°ÑÐµÑÑÐ²Ñ Ð¿ÑÐµÑÐµÑÐ²Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
2. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² ÑÐ°Ð·Ð½ÑÑ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¼Ð°ÑÐ¾Ðº.
3. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÑ Ð¼Ð°Ð³Ð°Ð·Ð¸Ð½Ð°Ñ ÐÐÐ Â«ÐâÐÐÐÂ», ÐÐÐ Â«ÐÐµÑÐµÐºÑÑÑÑÐ¾ÐºÂ», ÐÐÐ Â«ÐÐµÐ½ÑÐ°Â» Ð¸ ÐÐÐ Â«ÐÐ°ÑÑÑÐµÐ»ÑÂ».
4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÑ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ.
Ð ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾Ð±ÑÐµÐºÑÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²ÑÐ±ÑÐ°Ð½Ñ Ð¿ÑÐµÑÐµÑÐ²Ñ Ð¸Ð· ÐºÐ¸Ð»ÑÐºÐ¸ Ð¿ÑÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐ¾Ð»Ð° ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÐµ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ ÑÐµÑÐ¸ Ð³. Ð¡Ð°Ð½ÐºÑâÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. 
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 Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ.
Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð¼Ð°ÐºÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð°Ð»Ð»Ð¾Ð² Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ Ð¿Ð¾Ð»ÑÑÐ¸Ð»Ð¸ ÑÑÐ±Ð½ÑÐµ Ð¿ÑÐµÑÐµÑÐ²Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÐÐÐ Â«ÐÐ°Ð»ÑÐ¸Ð¹ÑÐºÐ¸Ð¹ Ð±ÐµÑÐµÐ³Â» â 94 Ð±Ð°Ð»Ð»Ð°.
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð², ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð² Ð³Ð¸Ð¿ÐµÑÐ¼Ð°ÑÐºÐµÑÐ°Ñ ÑÐ°Ð³Ð¾Ð²Ð¾Ð¹ Ð´Ð¾ÑÑÑÐ¿Ð½Ð¾ÑÑÐ¸: ÐÐÐ Â«ÐÐµÑÐµÐºÑÐµÑÑÐ¾ÐºÂ», ÐÐÐ Â«ÐÐµÐ½ÑÐ°Â», ÐÐÐ Â«ÐÐºÐµÐ¹Â», ÐÐÐ Â«ÐÐ°ÑÑÑÐµÐ»ÑÂ» Ð»Ð¸Ð´Ð¸ÑÑÑÑÑÑ Ð¿Ð¾Ð·Ð¸ÑÐ¸Ñ Ð·Ð°Ð½Ð¸Ð¼Ð°ÑÑ ÑÑÐ±Ð½ÑÐµ Ð¿ÑÐµÑÐµÑÐ²Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ»ÑÐ´Ð¸ Ð² Ð¼Ð°ÑÐ»Ðµ â 72%, 78,9%, 79% Ð¸ 67%, ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÐµÐ½Ð½Ð¾. 
ÐÐ°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÑ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ.
description: 63 pages, 22 pictures, 16 tables. The topic of the final qualification work is commodity characteristics, comparative quality assessment and development of proposals for improving the assortment of fish preserves.
This work is devoted to the quality of canned fish products, analysis of the assortment structure and development of proposals for improving the assortment of fish preserves.
Tasks that were solved during the research:
1. to Study the commodity characteristics and quality assessment of preserved spicy products
2. Determine the organoleptic, physico-chemical and microbiological quality indicators of fish preserves
3. analyze the structure of the assortment of fish preserves in retail stores of OOO Â«O'KEYÂ», ZAO Â«PerekrestokÂ», PJSC Â«LentaÂ» and ZAO Â«KaruselÂ».
4. Develop proposals for improving the range of fish preserves in retail trade enterprises.
The objects of the study were selected preserves from sprat spiced salt of various manufacturers, sold in the retail chain of St. Petersburg.
The research was conducted on the basis of the laboratory of consumer goods expertise of the Higher school of service and trade. The paper uses standard and generally recognized research methods in commodity science. 
As a result of the study, it was found that the maximum number of points for organoleptic indicators were obtained by fish preserves produced by JSC "Baltiyskiy Bereg" â 94 points. 
Based on the analysis of the structure of the assortment of fish preserves sold in hypermarkets within walking distance: PJSC Â«LentaÂ», ZAO Â«KaruselÂ», OOO Â«OKEYÂ» and ZAO Â«PerekrestokÂ», the leading position is occupied by fish preserves based on herring in oil â 72%, 78.9%, 79% and 67%, respectively. 
Recommendations aimed at improving the assortment of preserves in retail trade enterprises are given.