МАТЕМАТИЧЕСКИЕ МЕТОДЫ АНАЛИЗА СВОЙСТВ КОМБИНИРОВАННЫХ ПИЩЕВЫХ СИСТЕМ

Svetlana P. Merenkova; Anastasia D. Liksunova; Alexander V. Merenkov; Stanislav I. Yakimov

Authors

Svetlana P. Merenkova South Ural State University, Chelyabinsk
Anastasia D. Liksunova South Ural State University, Chelyabinsk
Alexander V. Merenkov South Ural State University, Chelyabinsk
Stanislav I. Yakimov South Ural State University, Chelyabinsk

Keywords:

combined food system, functional product, Pearson correlation coefficient, linear regression equation.

Abstract

An urgent problem of the food industry is the development of the technologies for combined food systems including raw materials of both animal and vegetable origin, providing high nutri-tional value and contributes to the creation of stable quality products. Flaxseed products contain es-sential components that are important in the human diet. Whole grain flaxseed flour contains up to 23 % soluble dietary fiber, providing water-absorbing, emulsifying, structure-forming properties. The addition of flax seed processing products into minced meat provides an increase in the concen-tration of functional components, allows modeling the technological properties of the combined meat system. As a result of estimation the nutritional value of the model samples an increase in the content of essential components - protein, vitamins B, E, dietary fiber, minerals, ensuring the satis-faction of the daily requirement by 16.7–43.5 % was proved. In order to assess the reliability, rela-tionship and predict the dynamics of the functional and technological properties of complex food systems, a mathematical analysis of the experimental data was carried out, while calculating the Pearson's correlation coefficient, the equation of paired linear regression and the approximation co-efficient. As a result of solving the algorithms, a high degree of positive correlation was established between the concentration of flax flour in the meat system and its water-binding and water-holding properties. The positive dependence of the water-binding capacity of minced meat on the pH level, as well as the products yield on the water-binding capacity of the meat system has been proven. Moreover, the reliability level of the correlation coefficient for these indicators was set at p < 0.01 and p < 0.05. The calculation of the linear regression equation made it possible to predict the dy-namics of changes in the functional and technological properties of minced meat.

Author Biographies

Svetlana P. Merenkova, South Ural State University, Chelyabinsk

Candidate of Sciences (Veterinary), Associate Professor of the Department of Food and Biotechnology

Anastasia D. Liksunova, South Ural State University, Chelyabinsk

student at the Department Food and Biotechnologies

Alexander V. Merenkov, South Ural State University, Chelyabinsk

student at the Department System programming

Stanislav I. Yakimov, South Ural State University, Chelyabinsk

post-graduate student of Department of Food and Biotechnology

References

Yeater, M. Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets. / M.Yeater, G. Casco, R.K. Miller, C.Z. Alvarado // Poultry Science. – 2017. – V. 96(12). – P. 4430–4438. DOI: 10.3382/ps/pex250.

Technological development of protein-rich concentrates using soybean and meat byproducts for nutrition in extreme conditions /

T.K. Kalenik, R. Costa, E.V. Motkina, T.A. Kosenko, O.V. Skripko, I.A. Kadnikova // Acta Scientiarum Polonorum, Technologia

Alimentaria. – 2017. – V. 16 (3). – P. 255–268.

DOI: 10.17306/J.AFS.2017.0501

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques / J.I. Boye, S. Aksay, S.

Roufik, S. Ribéreau, M. Mondor, E. Farnworth, S.H. Rajamohamed // Food Research International. – 2010. – V. 43(2). – P. 537–546. DOI:

1016/j.foodres.2009.07.021.

Amino acids and fatty acids profile of chia (Salvia Hispanica l.) and flax (Linum Usitatissimum l.) seed. / S. Nitrayová, M. Brestenský, J. Heger, P, Patráš, J. Rafay, A. Sirotkin //

Potravinarstvo. – 2014. – V. 8(1). – P. 72–76. DOI: 10.5219/332

Oomah, B.D. Flaxseed proteins – a review / B.D. Oomah, G. Mazza. // Food Chemistry. – 1993. – V. 48(2). – P. 109–114. DOI:

1016/0308-8146(93)90043.

Меренкова, С.П. Разработка технологии колбасного хлеба функциональной направленности на основе продуктов переработки семян льна масличного / С.П. Меренкова,

И.Ю. Потороко, В.В. Семиздралова. // Вестник ВГУИТ. – 2018. – Т. 80, № 4 (78). – С. 177–184. DOI: 10.20914/2310-1202-2018-4-177-184.

Миневич, И.Э. Сортовые и технологические особенности получения полисахаридных продуктов из семян льна (Linumusitatissimum l.) / И.Э. Миневич, И.В. Ущаповский, Л.Л. Осипова, Д.В. Абрамов // Научн. журн. НИУ ИТМО. Сер.: Процессы и аппараты пищевых производств. – 2020. – № 2 (44). – С. 3–10.

Comparative moisture and heat sorption properties of fibre and shiv derived from hemp and flax / Y. Jiang, M. Lawrence, A. Hussain, M. Ansell, P. Walker // Cellulose. – 2019. – V. 26. –

P. 823–843. DOI: 10.1007/s10570-018-2145-0.

Singer, F.A.W. Preparation of mucilage/protein products from flaxseed / F.A.W. Singer, F.S. Taha, S.S. Mohamed, A. Gibriel, M.

El-Nawawy // American Journal of Food Technology. – 2011. – Iss. 6. – P. 260–278. DOI: 10.3923/ ajft.2011.260.278.

Balejko, J.A. Artificial neural network as the tool in prediction rheological features of raw minced meat / J.A.Balejko, Z. Nowak, E. Balejko // Acta Scientiarum Polonorum, Technologia

Alimentaria. – 2012. – V. 11(3). – P. 273–281.

Edelmann, D. On relationships between the Pearson and the distance correlation coefficients / D. Edelmann, T.F. Móri, G.J. Székely // Statistics and Probability Letters. – 2021. –

V. 169. DOI: 10.1016/J.SPL. 2020.108960

МР 2.3.1.2432–08. Нормы физиологических потребностей в энергии и пищевых веществах для различных групп населения Российской Федерации.