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Phase 4: Monitoring the quality of fresh and processed foods and labeling

Food Quality Control fresh and processed

DETERMINATION OF ASH is ashed at 600 ° C to burn off all organic material. The inorganic material that is not destroyed at this temperature is called ash. All inorganic components of food are called collectively ash, although some of them are volatilized by burning food. This ash contains the minerals essential for sustaining life, the most important: calcium, chlorine, iodine, iron, phosphorus, potassium, sodium and sulfur.

DETERMINATION OR FAT
ether extract solvent (diethyl ether) extracts fat from the sample and the previously deposited in the beakers treated (heavy) and the weight difference gives the amount of fat in the sample.

DETERMINATION OF NITROGEN AND TOTAL PROTEIN
(METHOD OF MICRO KJELDAHL) is obtained by the destruction of organic matter, either of a concentrate, forage or nitrogenous compound through the action of concentrated sulfuric acid or hot-sulfate obtained as a result ammonium, which is then distilled ammonia. The method consists of 3 phases: digestion, distillation and titration.

DETERMINATION OF DRY MATTER

The most popular method for this determination is based on the weight loss suffered by a sample, heating to constant weight

QUALITATIVE DETERMINATION OF LEAD
This determination is based on qualitative evidence of the presence of traces of lead in the sample to be acidified with 10% HCl and heated, the shedding of debris-laden vapors Pb react with a filter paper impregnated with lead acetate. His positivity is demonstrated by the darkening of the paper, the accumulation and oxidation of Pb present. Amendments

frozen fish can suffer. Ways to freeze: Ultrafast: one that has a freezing rate 3 / 5 meters per second, fast: 0.5 / 3 m by segundo.Modificaciones. Physical: greater increase in volume of frozen product. Chemical: Triglyceride more breaking lipolysis, more proteolysis protein breakdown. There lipases that break down complex disruption and triglycerides into glycerol and fatty acids. This accumulation of fatty acids does not usually cause problems in the body, only in the case of very fatty fish may be some oxidative activity that acts on these fatty acids giving aldehydes and ketones which are reaction products of fat rancidity. Oily fish should not be frozen. Fatty acids can bind to proteins and decrease its solubility which mainly affects the product texture. Also frozen fish there is some proteolytic activity: protein amino pass which causes alteration in the texture also motivated by the low water holding capacity. Frozen fish are harder, more chewy, more dry. The nutritional quality of fish does not change if done right.

Labelling a product's label is any label, brand, image and other material that describes or plot that the product is made and indicate what the product. This label may have been written, printed, marked, among others and will always be attached to the packaging of food. A label describes
content of foods and nutrients you have, the maturity date, place of manufacture, etc.
All packaged food product should be mandatory information such as the name of the product, the list of ingredients appear in descending order of their weights at the time of manufacture of the food and the net amount to be expressed in volume for those products are liquid and weight to others. In addition, please indicate the product's expiration date so that it can not cause any harm to consumers past their expiry date and storage conditions, conservation and use of the product. It stress that should show how to use the product and display company identification with your name, company name, country and home. Similarly, should the product receive the item, place of origin and the language which will be taking the product for marketing and consumers can understand.
Each product has a nutrition label, which shows the nutrients they have that product and nutritional properties because, in this way would contribute to the consumer to know that eating and can verify if you are following a healthy diet.
However, there are certain foods and ingredients should always be declared in the labeling of any product. Among them, mention should be made to cereals as they contain gluten and can cause any harm to a person who is allergic to gluten. Other foods are shellfish and their products, eggs and fish.

Bibliography
http://www.mundohelado.com/calidad/buenaspraticas.htm
www.alimentosargentinos.gov.ar / programa_calidad / quality / bulletins / bolet_bpm.PDF - http://www
.elergonomista.com/alimentos/27jun_t02.htm
- Training manual on food hygiene and the system of Hazard Analysis and Critical Control Points (HACCP)
- http://www.icbf.gov. co/espanol/sede/2006/cp105/Archivo% 20No.3% 20 -% 20Anexo% 207.24-3.pdf