MATHEMATICAL ANALYSIS OF CHINESE SAUSAGES FOR THE CONTENT OF HARMFUL SUBSTANCES
DOI:
https://doi.org/10.31548/humanhealth.3.2025.34Keywords:
quality models, samples of sausage products, quality and regulatory parameters, content of sodium salt, fat, cholesterol, nitrites, sulfur and chlorineAbstract
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.
References
Priss, O. (2024). Introduction: Focus on food system challenges. In Food Technology Progressive Solutions Р. 1–3. https://doi.org/10.21303/978-9916-9850-4-5.introduction
Priss, O., Pugachov, M., Pugachov, V., Yaremko, I., & Shchabelska, V. (2023). The Development of the World Economy and the Impact of the Global Food Crisis 2022-2023. Economic Affairs, 68(1s), Р. 35–42. https://doi.org/10.46852/0424-2513.1s.2023.5
Guo, J. (2023). Process optimization of chicken-duck-pork composite Cantonese sausage [Master’s thesis, Yunnan Agricultural University]. http://dx.doi.org/10.27458/d.cnki.gynyu.2023.000026.
Li, G., Jia, J., & Li, M. (2023). Research on key production processes and packaging technology of fermented dry sausage. China Condiment, 48(11), 139–142.
Wu, Y. (2021). Process optimization and quality characteristics analysis of chickpea-composite fish sausage during storage [Master’s thesis, Xinjiang Agricultural University]. http://dx.doi.org/10.27431/d.cnki.gxnyu.2021.000725.
Weigel, I., Nistler, S., Pichner, R., Budday, S., & Gensberger-Reigl, S. (2023). Dried vegetables as potential clean-label phosphate substitutes in cooked sausage meat. Foods, 12(10). http://dx.doi.org/10.3390/foods12101960.
Zhang, Y., et al. (2020). Traditional Chinese sausage fermentation: Microbial dynamics and flavor formation. International Food Research Journal, 27(4), 123–135.
Luyao G. (2024). Research on myofibrillar protein gel properties of mixed meat of livestock and poultry and development of dietary fiber composite beef sausage [D]. Jilin University. http://dx.doi.org/10.27162/d.cnki.gjlin.2024.001620.
Wang, L. (2021). Advances in vegetable-enriched meat product development. Journal of Food Science, 86(8), 3025–3034
Ma Bolun, Li Jia, Jia Bihong (2020). Current status and trends of Sichuan sausage seasoning[J]. Meat Industry, (11): 1-8.
Jie G (2023). Process optimization of mixed chicken, duck and pork Cantonese sausage[D]. Yunnan Agricultural University. http://dx.doi.org/10.27458/d.cnki.gynyu.2023.000026.
Mikami N, Tsukada Y, Pelpolage S., et al. (2020). Effects of sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages. Heliyon,2020,6(2):e03379.http://dx.doi.org/10.1016/j.heliyon.2020.e03379
Yuhe W. (2021). Process optimization of chickpea composite fish sausage and analysis of quality characteristics during storage period [D]. Xinjiang Agricultural University. http://dx.doi.org/10.27431/d.cnki.gxnyu.2021.000725.
Post, M. J., et al. (2020). Sustainable protein sources for meat analogues. Nature Food, 1(12), 782–789.
Li Qingguang, Liu Shuiqing, Liu Xiaoxia (2021). Research progress of composite sausage[J]. Fresh-keeping and Processing, 21(08): 139-145.
Xiao Sili, Li Bowen, Liu Qiaoyu (2023). Process optimization and quality analysis of fish and pork composite sausage[J]. Meat Research, 2023, 37 (08): 8-13.
Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M. (2021). Sausages: Nutrition, safety, processing, and quality improvement. Foods, 10(4), 890. http://dx.doi.org/10.3390/foods10040890.
FAO/WHO Codex Alimentarius Commission. (2020). General standard for food additives. Rome: Food and Agriculture Organization; 2020.
Ge, L. (2024). Study on myofibrillar protein gel properties of mixed livestock and poultry meat and development of dietary fiber composite beef sausage [Master’s thesis, Jilin University]. CNKI. http://dx.doi.org/10.27162/d.cnki.gjlin.2024.001620
Zhao, X., et al. (2022). Recent advances in meat science and technology. Meat Science, 2022. Р. 108–117.
Mikami N., Tsukada Y., Pelpolage S., et al. (2020). Effects of sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages[J]. Heliyon, 6(2): e03379. http://dx.doi.org/10.1016/j.heliyon.2020.e03379.
Li Qingguang, Liu Shuiqing, Liu Xiaoxiao (2021). Research progress of composite sausage [J]. Freshness and Processing, 21(08): 139-145.
GB 29921-2021 (2021). National Food Safety Standard. Standardization Administration of China.
Xin N., Hongfan Ch., Jingjing M., et al. (2023). Changes of volatile flavor compounds in Cantonese sausages during air-drying period of sauce-flavored liquor[J]. Food & Machinery, 39(12),: Р. 8-17. http://dx.doi.org/10.13652/j.spjx.1003.5788.2023.81083.
Wang Li; Tolok Galina; Fu Yuanxia; Xu, Li; Li Li; Gao Hui; Zhou Yu (2024). Application and Research Progress of Laser-Induced Breakdown Spectroscopy in Agricultural Product Inspection. ACS Omega, Vol 9/Issue 23, May 29, 2024 https://pubs.acs.org/doi/10.1021/acsomega.4c02104(Application and Research Progress of Laser-Induced Breakdown Spectroscopy in Agricultural Product Inspection | ACS Omega)
Wang, L., Zhang, Y., Li, Z., et al. (2020). Dynamic evaluation model of apple storage quality based on FAM. Transactions of the Chinese Society of Agricultural Engineering, *36*(21), 294–303. (in Chinese)
Guo, B. (2021). Rapid detection of meat quality using reflectance spectroscopy and hyperspectral imaging combined with multivariate analysis [Doctoral dissertation]. Anhui University, Hefei.
Palamarchuk I.; Zavialov V.; Yuanxia Fu; Palamarchuk V.; Popova N (2025). Mathematical Modeling by the Factorial Area Method in Evaluating the Quality Characteristics of the Studied Samples. Advances in design, simulation and manufacturing processes VIII, 2025. P.147 – 156 DOI: 10.1007/978-3-031-95218-0_13
Wu Ya, Yuan Weidong, Zhou Yu (2024). Research progress of microscopic hyperspectral imaging technology in food quality and safety detection [J/OL]. Food and Fermentation Industries, Application and Research Progress of Laser-Induced Breakdown Spectroscopy in Agricultural Product Inspection | ACS Omega, 2024. Р. 1-12. https://pubs.acs.org/doi/10.1021/acsomega.4c02104).
Wu Xiao (2023). Research on honey classification and adulteration based on the combination of multi-spectral dimension and machine learning[D]. Yunnan Normal University, 2023.
Guo Peiyuan, Xu Pan, Dong Xiaodong (2020). Prediction of total colony count in sausages based on hyperspectral technology combined with iterative decision tree[J]. Food Science, 40(06): 312-317.
Yu Yingjie (2020). Tea identification analysis based on near infrared spectroscopy and hyperspectral technology [D]. Fujian Agriculture and Forestry University, 2020.
Mushtruk, M., Palamarchuk, I., Palamarchuk, V., .Petrychenko, I., Pylypchuk, O. (2023). Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives. Potravinarstvo, 17, pp. 242–255. https://www.scopus.com/authid/detail.uri?authorId=57208018791
Palamarchuk, Igor P., Adamchuk, Leonora, Palamarchuk, Vladyslav I., ... T., Hutsol, Taras, O., Bezaltychna, O (2024). Assessment of the Ecological Safety of Honey with the Help of “Factor Area” Models. Sustainability (Switzerland), 2024. https://www.scopus.com/authid/detail.uri?authorId=57208018791
Palamarchuk, I., Mushtruk, M., Piddubny, V., Tkachenko H (2025). Modeling of the qualitative state of oilseeds from soybean seeds by multifactorial analysis of factor areas. Scifood, Vol. 19, https://www.scopus.com/authid/detail.uri?authorId=57208018791
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
