Determination of food quality

Određivanje kvalitete hrane je vrlo važan postupak pri kojemu se upotrebljavaju razne analitičke metode u svrhu prikupljana podataka o udjelima pojedinih elemenata u hrani, njezinoj sigurnosti, hranjivoj vrijednosti te ispitivanja organoleptičkih svojstava. Najčešće upotrebljavane metode kemijske analize hrane su kromatografske, spektrofotometrijske, volumetrijske, gravimetrijske, taložne i destilacijske metode. Cilj ovog rada bio je istražiti i opisati metode koje se upotrebljavaju prilikom analize hrane te otkriti zašto se hrana uopće mora provjeravati, što su to organoleptička svojstva te analizira li se hrana samo pomoću instrumenata ili i na druge načine, također razjasniti što se sve nalazi u hrani i kako određene komponente djeluju na hranu te kakav je utjecaj mikroorganizama. Osim prethodno navedenog, spomenute su i zakonske regulacije vezane za dodatke hrani te potrebe tržišta vezane za hranu koja se prodaje u trgovinama.Determination of food quality is a very important procedure in which various analytical methods are used for the purpose of collecting data on the proportions of individual elements in food, its safety, nutritional value and testing of organoleptic properties. The most commonly used methods of chemical analysis of food are chromatographic, spectrophotometric, volumetric, gravimetric, precipitation and distillation methods. The aim of this paper was to explore and describe the methods used in food analysis and to find out why food must be checked at all, what are the organoleptic properties and whether food is analyzed only with instruments or in other ways, also to clarify what kind of compounds can be found in food and how certain components affect food, also the impact of microorganisms. In addition to the above, in the paper is also mentioned the topic of legal regulations related to food additives and the needs of the market related to food that is sold in supermarkets