Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives
DOI:
https://doi.org/10.5219/1845Keywords:
herbal supplement, pectin, chemical composition, biological value, quality indicators, shelf lifeAbstract
We studied the physicochemical composition and functional and technological properties of plant additives - wheat fibre with pumpkin pectin (WFwPP). The nutritional value of cooked sausages was increased when fibre was added to the recipe. We have replaced fatty pork meat with up to 5% WFwPP. Supplementation with fibre improves product digestibility "in vitro". We have used mathematical modelling, linear, flat, and spatial estimation models developed in a radial scheme, polygon, and polyhedron to optimize the content of essential amino acids. We have developed a new recipe for the composition of cooked sausage with wheat fibre and pumpkin pectin with the optimal proportion of main ingredients: beef grade I – 30%, fatty pork – 50%, WFwPP – 5%, water. Compared to the control sample, the finished product's organoleptic characteristics improved. The basis of the mathematical model for assessing the quality of the developed cooked sausage with wheat fibre and pumpkin pectin was chosen flat model of the polygon, taking into account the time of preservation of product quality, which was assessed as a result of regression analysis. The quality assessment results of the developed products using a computer program for calculating the area of quality profiles with subsequent graphical visualization are consistent with the organoleptic studies, which confirms the reliability of the results and the adequacy of the developed mathematical model.
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