Statistical methods in food recipes design

A methodology based on statistical methods for optimizing multicomponent compositions is applied for meat product recipes design. Using raw materials of animal and plant origin, virtual arrays of input variables (raw materials) are developed and chemical (protein, fat), mineral and vitamin compositi...

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Príomhchruthaitheoirí:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Formáid:	Статья
Teanga:	English
Foilsithe / Cruthaithe:	IOP Publishing Ltd 2021
Ábhair:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
Rochtain ar líne:	https://dspace.ncfu.ru/handle/20.500.12258/14891
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spelling	ir-20.500.12258-148912021-07-08T14:07:54Z Statistical methods in food recipes design Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management A methodology based on statistical methods for optimizing multicomponent compositions is applied for meat product recipes design. Using raw materials of animal and plant origin, virtual arrays of input variables (raw materials) are developed and chemical (protein, fat), mineral and vitamin compositions are calculated for each data array. The calculation of balance and rationality of the amino acid composition in the feedstock is established by clustering method. As a result, the recipe of cooked sausage based on raw materials of plant and animal origin is developed. The optimal recipe for the developed meat product has a high utilitarian coefficient (0.856), the amino acid rate of the limiting amino acid is 0.87. The manufactured prototype is distinguished by high organoleptic characteristics (average organoleptic indicator - 4.8 points). The finished product yield to the unsalted raw materials mass is equal to 120.3% 2021-02-03T14:15:04Z 2021-02-03T14:15:04Z 2020 Статья Voblikova, T.V., Sadovoy, V.V., Morgunova, A.V., Shchedrina, T.V., Semenova, Y.O. Statistical methods in food recipes design // IOP Conference Series: Earth and Environmental Science. - 2020. - Volume 613. - Issue 1. - Номер статьи 012160 http://hdl.handle.net/20.500.12258/14891 en IOP Conference Series: Earth and Environmental Science application/pdf application/pdf IOP Publishing Ltd
institution	СКФУ
collection	Репозиторий
language	English
topic	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
spellingShingle	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Statistical methods in food recipes design
description	A methodology based on statistical methods for optimizing multicomponent compositions is applied for meat product recipes design. Using raw materials of animal and plant origin, virtual arrays of input variables (raw materials) are developed and chemical (protein, fat), mineral and vitamin compositions are calculated for each data array. The calculation of balance and rationality of the amino acid composition in the feedstock is established by clustering method. As a result, the recipe of cooked sausage based on raw materials of plant and animal origin is developed. The optimal recipe for the developed meat product has a high utilitarian coefficient (0.856), the amino acid rate of the limiting amino acid is 0.87. The manufactured prototype is distinguished by high organoleptic characteristics (average organoleptic indicator - 4.8 points). The finished product yield to the unsalted raw materials mass is equal to 120.3%
format	Статья
author	Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В.
author_facet	Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В.
author_sort	Sadovoy, V. V.
title	Statistical methods in food recipes design
title_short	Statistical methods in food recipes design
title_full	Statistical methods in food recipes design
title_fullStr	Statistical methods in food recipes design
title_full_unstemmed	Statistical methods in food recipes design
title_sort	statistical methods in food recipes design
publisher	IOP Publishing Ltd
publishDate	2021
url	https://dspace.ncfu.ru/handle/20.500.12258/14891
work_keys_str_mv	AT sadovoyvv statisticalmethodsinfoodrecipesdesign AT sadovojvv statisticalmethodsinfoodrecipesdesign AT shchedrinatv statisticalmethodsinfoodrecipesdesign AT ŝedrinatv statisticalmethodsinfoodrecipesdesign
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Statistical methods in food recipes design

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