Evaluation of the effect of fermentation conditions on the functional and technological characteristics of the semifinished meat product

Abstract

Abstract The article proposes the implementation of a software application that allows assessing the quality of meat products, the formulation of which includes biomodified secondary raw materials. The authors conducted a study of the process of developing a recipe for a meat product with a modified component, developing a mathematical model that takes into account the effect of enzyme dosages and fermentation conditions on the functional and technological characteristics of a meat semi-finished product. This includes determining the optimal values of process parameters and compounding a new product, software implementation of product quality assessment using secondary meat raw materials. The authors of the article have developed new technologies focused on the intensification of a complex of biochemical transformations that take place in meat raw materials in the process of salting and precipitation in the production of sausages. One of the ways to solve this problem is connected with the biotechnological principle of modification of meat raw materials – directed regulation of the course of biotechnological, physico-chemical and microbiological processes, as a result of which the structure, color and flavor characteristics of the finished product are formed. The practical interest of this study is the development of a software module that allows you to calculate the optimal composition of the formulation, taking into account the quality indicators of the resulting product.