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

Abstract

We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork in an amount of up to 5% improves their digestibility "in vitro", increasing the relative nutritional value compared to the control sample made entirely of raw meat. Systematization is carried out, and linear, flat, and spatial estimation models in the form of a radial scheme, polygon, and polyhedron are developed. The method of mathematical modelling according to the optimization criteria for the content of essential amino acids developed the recipe 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. The organoleptic properties of freshly cooked sausage with a vegetable ingredient were better than the control sample. 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.