STATISTICAL STUDY ON THE INFLUENCE OF CONSERVABILITY OF KABANOS ROLMIX
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
The study includes analyzes statistical interpretations, in order to investigate the influence on the quality of kabanas ROLMIX site, to increase validity. The correlation coefficient shows the extent to which variations of variables are correlated with changes in other variables. By statistical methods using polynomial regression function corresponding to the three samples we can determine the validity. Analyses were performed on three different samples of sausages which were added different amounts of additive. Therefore additives used in the manufacture of kabanas, expands capacity humidifiers and water retention, emulsion stability achieved, highlights the flavor of meat, prevents color changes, increases shelf life of products. The coefficient of determination is R2 = 99.52%, which shows a very good correlation between the temperature close to 100% and the period of validity. This function can make a forecast on the validity of the intermediate temperatures at which we made measurements.The method of least squares which gives the best approximation according to the validity of the variation with temperature, we observe that the validity of sample 1 (without additive) varies with temperature by decreasing logarithmic function: y = -57.414 Ln (x (=) 179.86. The samples analyzed retained in the product water content increases, because of the additive added in proof and increase the salt in the sample analyzed the evidence and aest content is due to additive added.
Authors and Affiliations
Amelia Buculei
Keywords
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