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

We have studied the physicochemical composition and functional technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing in recipe cooked sausages instead fatty pork an amount up to 5% improves their digestibility "in vitro", increasing relative nutritional value compared control sample made entirely raw meat. Systematization is carried out, linear, flat, spatial estimation models form a radial scheme, polygon, polyhedron are developed. The method mathematical modelling according optimization criteria for content essential amino acids developed sausage optimal proportion main ingredients: beef grade I 30%, 50%, WFwPP 5%, water. organoleptic freshly vegetable ingredient were better than sample. basis model assessing quality chosen flat taking into account time preservation product quality, which assessed as result regression analysis. assessment results products using computer program calculating area profiles subsequent graphical visualization consistent studies, confirms reliability adequacy model.