Estimating the Nutrient Balance of Multicomponent Meat Products Using Information Technologies

Abstract

A computer system for the quality and nutrient balance assessment of multicomponent meat products, which is used for calculating the quantitative and qualitative indicators of food products, has been examined. In the computer system, the amino acid qualitative composition is determined by the comparative redundancy factor, the amino acid composition differences, the utility, and the biological value. The main block of the computer system is the Food Product Chemical Composition general reference database, which consists of five subblocks: the amino acid, fatty acid, carbohydrate, vitamin, and mineral composition datasets. In order to develop the database, the object-oriented environments with the application of the Delphi- 7 desktop relational database management system are used. The second main block of the computer system is the Product Design block. An example of the computer system operation to assess the quality of the amino acid balance in the emulsified meat products (small sausages) is given. Four-percent soy protein incorporated into the formulation has been shown to change the main raw material composition (decreasing the secondgrade trimmed beef content from 48 to 35% and the semifat pork content from 30 to 23%). No significant change in the amino acid composition, the biological value (comprising 90.7 and 89.58% before and after adding, respectively), the amino acid score difference factor (comprising 9.3 and 10.43% before and after adding, respectively), the comparative redundancy factor (comprising 0.33 and 0.38 unit fractions, respectively), and the utility (9.16 and 9.04 unit fractions, respectively) has been revealed.