RESEARCH OF QUALITY AND AVAILABILITY OF GMO IN CURD PRODUCTS

Abstract

The article presents the results of a study of the quality of curd products, in particular, samples of glazed curds sold on the consumer market in Kemerovo for compliance with the requirements of the current regulatory documents. The objects of analysis were glazed curd cheeses of various brands, the labeling of which indicates the absence of GMOs. The results of assessing the quality of packaging and labeling of samples as consumer criteria for compliance with the requirements of technical regulations are presented. For some samples, the information on the individual packaging does not meet the availability requirement. The analysis of quality in terms of organoleptic and physicochemical indicators is carried out, the results of the study for the presence of genetically modified organisms are presented. When assessing organoleptic indicators, the method of point scales and descriptorprofile analysis were additionally used. In the study of physical and chemical indicators, instrumental test methods were used, regulated by the requirements of the current regulatory documents. The content of GMOs was determined by PCR analysis, which is used as a method for identifying and quantifying genetically modified organisms of plant origin. When evaluating the results of laboratory studies to make a decision on the compliance or noncompliance of samples with the established requirements, statistical methods of processing experimental data were used. It was found that the mass fraction of moisture in the analyzed samples varied from 30 to 41 %, the mass fraction of sugar in the range from 22 to 32.4 %, and the mass fraction of fat – 20–28.7 %. The presence of phosphatase and GMO was not detected in all sam-ples. According to organoleptic analysis, no significant deficiencies were found. The obtained results of the study of quality indicators confirm the compliance of the products sold with the requirements of regulatory documents.