meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-3-236-241meat-185Research ArticleСтатьиDevelopment of regression model of proteins attackability process in meat food (in vitro)https://orcid.org/0000-0002-1462-2180PulatovA. S.

 candidate of technical sciences, assosiate professor, Department of Life Safety and Ecology

Namangan city, 160103. I. Karimov Avenue, 12, Republic of Uzbekistan

Tel.: + 998–69–234–29–63

alisherpulatov1950@gmail.comhttps://orcid.org/0000-0002-8313-4105NikitinaM. A.

 candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologiesof the Center of Economic and Analytical Research and Information Technologies

26, Talalikhina str., 109316, Moscow, Russia

Tel: +7–495–676–95–11 extension 297

m.nikitina@fncps.ruNamangan Engineering-Construction InstituteUzbekistanV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20212710202163236241Copyright © Pulatov A.S., Nikitina M.A., 20212021Pulatov A.S., Nikitina M.A.Pulatov A.S., Nikitina M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/185

In the presented article the authors consider the issues of development of regression model for process of food digestion by proteolytic enzymes in human body. The authors use correlation analysis. They analyze the main nutritional values and physical and chemical properties of meat products, the modes of heat treatment of semi-finished lamb products. The essential parameters and features are determined to find the dependence between the factor values and efficient values of the basic raw material, which affect the quality of the technological processes and, in general, the finished product. The regression model equation is mathematically calculated by methods of solving K. Gauss linear equations. The standard deviations of parameters are calculated, the initial data are normalized; the matrices of the pair correlation coefficients, lower and upper limits of their values are compiled. Equations of the mathematical regression model of meat proteins attackability by proteolytic enzymes — in vitro (pepsin, trypsin) are developed. It is proved that the obtained equation represents a regression model of the process of meat food proteins attackability by enzymes (pepsin, trypsin and chymotrypsin), depending on the determined 3 essential factors (weight of a meat piece, duration of frying, collagen content in lamb meat). Also this equation reflects the process of lamb digestibility in a digestive tract of a human body.

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The authors declare that there are no conflicts of interest present.