TIU CHUN VIT NAM

TCVN 4410:1987
HP
PHNG PHP TH CM QUAN
Canned foods - Sensory analysis
Tiu chun ny thay th TCVN 165 64, phn III, iu 21.
Th cm quan cc loi hp thc phm, tr hp sa, theo TCVN 3215 79, TCVN
3216 79 v cc quy nh sau y.
1. Ly mu theo TCVN 4409 - 87
2. Quy nh chung
2.1. Phi lm sch bao b sn phm trc khi m. Khng c m sm hn 10 pht trc
khi th cm quan.
2.2. Phi x l mu nh ghi trn nhn trc khi th cm quan.
2.3. hp c m ng vt phi th nhit 50 600C. hp quy nh s dng dng
lnh th nhit phng.
2.4. Khi cng tin hnh th cm quan nhiu loi hp th trnh t th nh sau:
hp t nhin;
hp dm dm v sa lt;
hp c chua c c;
hp nc st;
hp nc qu;
hp qu nc ng (tng dn theo ngt);
hp mt qu.
2.5. i vi sn phm khng c ng th trnh t th nh sau:
Sn phm khng bo;
Sn phm khng c gia v;
Sn phm c thm nh;
Sn phm c t gia v;
Sn phm c cht bo;
Sn phm c mi v mnh.
2.6. i vi sn phm c mui th th theo trnh t hm lng mui tng dn.
2.7. Th sn phm khng ngt trc sn phm ngt.
2.8. Lng mu cho ngi th cm quan khi th mi v nh sau:
hp tht c v nc qu khng nh hn 50g;
hp qu nc ng v mt khng nh hn 20g.
2.9. Sau mi ln th khng dng qu 20g bnh m v 50 ml nc ngui trng ming,
thanh v.
2.10. Dng k hiu nh du mu th.

2.11. Mi ln th khng qu 20 mu. Mt ngy khng th qu 2 ln.

2.12. i vi sn phm c phn ci nc ring bit (qu nc ng, rau qu dm dm, tht
c hp).
M 1/3 ming hp, gn ht phn nc sang cc thu tinh quan st trng thi nc. Sau
m tip np hp v nh phn ci sang a s trng. Quan st, nh gi theo trnh t trong
iu 3.
2.13. i vi sn phm c (mt qu, tht xay).
M np hp ri nh ln a s. Quan st nh gi theo iu 3.
2.14. i vi cc loi sn phm nc qu.
Lc u trc khi m np, sau m 1/3 np v sang cc thu tinh. Quan st, nh gi theo
iu 3.
3. Tin hnh th
3.1. Th cc ch tiu cm quan theo trnh t: trng thi, mu sc, mi v.
3.2. Kim tra trng thi
Quan st trng thi sn phm, ci, nc, b mt c kch, ng u, mm, chc
3.3. Kim tra mu sc
Quan st mu sc v tnh cht c trng, cng mu, ng u.
3.4. Kim tra mi v
Kim tra mi v c trng, cng mi, mc hi ho v mi v l.
4. X l kt qu
Theo TCVN 3215 79 v TCVN 3216 79.