ISHS Acta Horticulturae 487: VI International Symposium on Processing Tomato & Workshop on Irrigation & Fertigation of Processing Tomato
EVOLUTION OF THE CONCEPT OF QUALITY FOR PROCESSED TOMATO PRODUCTS |
| Author: | S. Porretta |
| Keywords: | quality, QA, R&D, sensory & consumer tests |
| Abstract:
In the evaluation of food quality, its complexity, dynamic variation and relativity, raise a number of problems. In resolving these problems the application of system analysis is indispensable. Quality is a concept which is based on a number of product attributes that basically determine their level of suitability to a concrete and predetermined use. In order to formulate an evaluation pattern, the concept of food quality is outlined as follows: "The quality of food products, in conformity with consumer requirements, is determined by sensory attributes, chemical composition, physical properties, level of microbiological and toxicological contaminants, the shelf-life as well as packaging and labelling". Another unique characteristic of food quality is the hierarchical and dynamic interrelation of almost all of its parameters. For this reason, when formulating an evaluation system for food products, the investigation of interrelated effects must also be applied. | |
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