Formation of consumer properties of dumplings and practical aspects of their identification

The purpose of the article is to determine the practical aspects of frozen dumplings identifying in order to detect their possible falsification. Methodology. Gathering of materials concerning the investigated problem, analysis, determination of criteria and methods for identifying semi-finished meat products in a dough shell. Findings. The article analyzes the factors influencing the formation of consumer properties of frozen dumplings, in particular, organoleptic attractiveness, quality level of raw materials, manufacturing technology (preparation of minced meat, molding products, freezing method). Also there are presented practical recommendations for the qualimetric identification of semi-finished meat products in a dough shell in order to identify counterfeit products.Semi-finished meat products in a dough shell (among which dumplings are a convincing leader) are the most popular category of frozen semi-finished products in Ukraine. Due to the insufficient solvency of the ordinary consumer, most of the products sold are located in the middle and low price segment. It is obvious that dishonest manufacturers use any opportunities to reduce the cost of dumplings, affecting, first of all, the quality and ingredient composition of minced meat and that often affects the quality and taste of dumplings.On the other hand, researches in the field of technologies, the aim of which is to expand range of functional food products, indicate the feasibility of using functional food ingredients as additives to minced meat. The correct combination of meat raw materials, in particular, with plant functional ingredients, in the recipes of semi-finished meat products, as well as their rational modifications make it possible to obtain products with increased protein value and improved mineral and vitamin composition. However, such additives should be in addition to traditional meat raw materials, and not substitutes for meat. To identify frozen dumplings and to identify signs of their possible falsification, reliable criteria for their identification were highlighted, such as the consistency of minced meat, mass fraction of filling, mass fraction of raw meat in the filling, ingredient composition of minced meat, mass fraction of the dough shell on the product and in places of sticking, taste and smell of cooked products in a frozen and defrosted state, as well as after bringing the products to readiness. Originality. An analysis of the factors that form the consumer properties of semi-finished meat products in a dough shell (frozen dumplings) has been carried out, reliable criteria for their identification have been selected. The practical value. The necessity of identification of frozen dumplings in order to find possible signs of falsification are presented; all aspects and research methods were also shown.

semi-finished meat products; dumplings; consumer properties; quality; identification