Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

Authors

  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine, https://orcid.org/0000-0002-3646-1226
  • Igor Palamarchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine
  • Vladyslav Palamarchuk Vinnitsia Institute of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Commodity Science, Expertise and Commercial Business, Soborna, 87, 21050, Vinnytsia, Ukraine https://orcid.org/0000-0002-7478-9521
  • Maxim Gudzenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine https://orcid.org/0000-0001-7959-3627
  • Nataliia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine
  • Dmitry Zhuravel Dmytro Motornyi Tavria State Agrotechnological University, Department of Technical Service and Systems in the Agro-Industrial Complex, B. Khmelnytskoho Av. 18, Melitopol, 72312, Ukraine
  • Ievgenii Petrychenko Uman National University of Horticulture, Department of Agroengineering, Institutska St., 1, 20300 Uman, Ukraine
  • Оksana Pylypchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish, and seafood, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine, Tel.: +38(096)9612083 https://orcid.org/0000-0002-2757-6232

DOI:

https://doi.org/10.5219/1845

Keywords:

herbal supplement, pectin, chemical composition, biological value, quality indicators, shelf life

Abstract

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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Published

2023-03-23

How to Cite

Mushtruk, M., Palamarchuk, I., Palamarchuk, V., Gudzenko, M., Slobodyanyuk, N., Zhuravel, D., Petrychenko, I., & Pylypchuk О. (2023). Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives. Potravinarstvo Slovak Journal of Food Sciences, 17, 242–255. https://doi.org/10.5219/1845

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