MATHEMATICAL ANALYSIS OF CHINESE SAUSAGES FOR THE CONTENT OF HARMFUL SUBSTANCES

The object of research in this scientific work was 2 varieties of Chinese beer sausages. Using the results of experimental studies to determine the main physicomechanical and chemical-biological characteristics of this product, the content of sodium salt, fat, cholesterol, nitrites, sulfur and chlorine was used as evaluation parameters. The features of these substances and a sufficiently large volume of calculations set the task of developing the necessary mathematical algorithm for a comprehensive assessment of the quality of Chinese sausages by the content of harmful substances. Therefore, the purpose of this scientific work was to develop a method of mathematical modeling and conduct an effective assessment of the quality characteristics of Chinese beer sausages by the content of harmful substances. The development of mathematical models of the studied samples of sausage products was based on the hypothesis that the selected evaluation parameters of the product, presented in dimensionless units, create the corresponding factor spaces, which can be calculated by the areas of geometric figures. The latter are visualized by the results of mathematical analysis and represent geometric models of the quality of the corresponding product sample. The dimensionless evaluation criteria used were obtained by their correlation with the normative values of the evaluation parameters for this product. The practical value of the developed modeling method is due to the simplicity of compiling a geometric model, the clarity of information display, the possibility of using any number of evaluation parameters and, accordingly, achieving the maximum possible or necessary accuracy of mathematical examination. As the evaluation criteria for the studied types of Chinese sausages, the factor areas of the normative and current quality parameters, the coefficient of compliance with the given quality interval and the coefficient of compliance with the limit normative values, which implement the generally regulated quality criteria for this product, were selected. According to the modeling results, it was found that according to the used evaluation criteria, the studied samples of beer sausages show a positive change in the dynamics of the used evaluation criteria, and compared to Chinese pork sausages, ordinary, vegetable and Cantonese sausages are characterized by better quality characteristics when using a comprehensive assessment of the content of harmful substances.