Modern methods aimed to ensure the quality of foods require to implement and certify quality management systems in processing plants. In this case, to measure the effectiveness of existing QMS is often a very difficult task for the leadership due to the fragmentation of the measured metrics, or even lack thereof. This points to the relevance of the conducted research.
The criteria for effectiveness assessment of the production process of meat processing plants with the use of scaling methods and Shewhart control charts are presented in the article. The authors developed and presented the formulae for the calculation of single indicators used for the further comprehensive assessment. The algorithm of statistical evaluation of the process controllability, which allows in an accessible form to estimate the statistical control of production processes and to organize statistical quality control in the development of quality management systems, is presented The proposed procedure is based on a process approach, the essence of which is the application of the Deming cycle: “Plan — Do — Check — Act”, which makes it easy to integrate it into any existing quality management system.
In the study of proteomic profiles of proteins, many scientists stop at the stage of obtaining the final data of the experiment in the form of gels. They have got no information on the possibilities and prospects concerning the application of modern computer and bioinformatics resources that allow to convert the result from qualitative to quantitative form. The use of computer technology allowed to save the recorded images and carry out the calculations with chromatograms using digital video images.
Densitometry with the use of video technology is characterized by high calculation speed and low cost of consumables. Digitally archived chromatograms may be used at any time for a number of applications including calculation.
Thus, the “manual” bioinformatics analysis allows not only to use different densitometer software for conversion and storage of gels in digital form, but also to quantitatively interpret the results obtained.
This paper presents the methods for practical application of bioinformatics tools in the interpretation of protein profiles obtained by one-dimensional and two-dimensional electrophoresis and converted into digital image. The aspects of the quantitative interpretation of electrophoretograms from one-dimensional electrophoresis (1DE) and two-dimensional electrophoresis (2DE) resulting from the studies of muscle tissue of farm animals are reviewed. Examples of various calculation software usage are given. The work in this direction will allow to considerably expand approaches for identification and quantification of protein markers related to quality, functionality and safety of food raw materials and finished products and to carry out metrological examination of the results for confirmation of product compliance.
The paper examines the issues associated with the integration of knowledge in meat product technology + computers + mathematical methods. The possibilities to use a computer system and mathematical methods for an optimal solution to tasks in the field of food biotechnology and meat product technology are demonstrated.
The applied software program SSS Bio realized in the computer system was developed and described. Using the one-way analysis of variance, which is one of the system modules, a comprehensive amount of statistical data for interpretation of the results was obtained. The program modules (correlation and regression analysis) allow establishing the model structure and parameters that link quantitative resulting and factorial variables, as well as assessing a degree of their correspondence with the experimental data. This kind of statistical analysis makes it possible to solve the main task of an experiment when the observed and resulting variables are quantitative.
Based on the experimental data obtained with the use of the computer system SSS Bio, the mathematical models of moisture binding capacity (MBC), moisture holding capacity (MHC) and fat binding capacity (FBC) in sausage meat were calculated for sausages with isolated soya protein depending on the fat and protein content using the module of multiple regression of the computer system.
The obtained stochastic dependence of changes in MBC (Y) on the total protein (X1) and fat (X2) content in sausage meat shows that at the constant level of fat, an increase in total protein favors a growth in MBC of sausage meat. However, a growth in MBC per unit of protein decreases with an increase in the fat amount.
ISSN 2414-441X (Online)