Authors

Waste-free processing of fruit raw materials from the Sverdlovsk region to produce food vinegars with improved flavour

DOI: 10.17586/1606-4313-2025-24-4-58-65
UDC 664.8/663.1

Waste-free processing of fruit raw materials from the Sverdlovsk region to produce food vinegars with improved flavour

Zavorokhina Natalia V., Chugunova O.V.

For citation: Zavorokhina N.V., Chugunova O.V. Waste-free processing of fruit raw materials from the Sverdlovsk region to produce food vinegars with improved flavour. Journal of International Academy of Refrigeration. 2025. No 4. p. 58-65. DOI: 10.17586/1606-4313-2025-24-4-58-65 (in Russian)

Abstract
The Sverdlovsk region belongs to the zone of risky farming. Fruit trees growing in the Middle Urals are at constant risk of frost, and the quality of the crop depends on the conditions of the summer season. Most often, fruits cannot be processed due to their poor quality and are used for livestock feed. The processing of substandard fruit products into food vinegars may become an alternative that reduces the economic losses of the region. The purpose of the research is to develop vinegars from substandard fruit raw materials with a given flavor for their further use in public catering enterprises. The sensory and physico-chemical parameters of the obtained food vinegars as well as regulated parameters for the developed blends of food vinegars are presented. Using the descriptor-profile method of tasting analysis, the sensory profile of the obtained food vinegars was constructed. It was determined that the appearance and flavor of apple cider vinegar was different: apple cider vinegar from apples Krasa Sverdlovska was lighter and more transparent, had a fresher apple tint and a rounded aftertaste than apple cider vinegar from apples of the Pervouralskaya variety. Descriptive characteristics of food vinegar blends are presented. It was shown that an increase in the proportion of raspberry juice and cherry plum vinegar increased the antioxidant activity of the blend. Further research will be continued on the development of sour sauces for public catering based on the developed food vinegars.

Keywords: fruits of Ural breeding, waste-free processing, food vinegar, catering.

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