To the traditional criteria that determine consumer demand, another factor is added: health and healthy lifestyle, which affects the safety and usefulness of the product consumed. There search focuses on the development of formulations and technologies for the production of cooked sausage using whole sesame seeds containing antioxidant sesamin, and the assessment of its quality. The studies were carried out on a control sample and several samples with different options for adding white and black sesame seeds; organoleptic, physico-chemical and microbiological evaluation of the samples, as well as a qualitative response to sesamin content in sausages were evaluated. The best sample of sausage containing whole white sesame seeds in the amount of 5% was determined. Studies have shown that a natural additive in the form of sesame seeds can significantly enrich the organoleptic properties of sausages. The use of vegetable raw materials is a future direction that will ensure the emergence of sausage products with improved and new unique properties on the market. Products enriched with sesamin should be present in the daily diet of man, as this antioxidant is an oncoprotector and hepatoprotector. Because of its ability to retain vitamin E in cells, it has an indirect antioxidant effect. However, precise control over the formulation and technology of cooked sausage production is not an easy task. In the case of whole sesame seeds, which can be white and black, i.e. with very different colour characteristics, the task is greatly facilitated by the use of optical inspection methods.
Improving the quality of grain products is of great importance, since grains are the basis of the modern man diet. In this regard, one of the most important tasks is to control the grain quality parameters at the stages of its assessment and classification, transportation and storage, processing and use in production. This work is devoted to the study of the influence of the mutual arrangement of grains, their orientation and color on the determination of wheat grains vitreousity using computer vision system. A significant decrease in the calculated value of the vitreousity index at a close arrangement of grains relative to each other was revealed. The color of the grain is also an important indicator. The experimental results showed that the transmittance of red grain is much lower than that of white, due to the presence of pigment cells. This fact makes it impossible to determine the vitreousity of a mixture of different types of wheat without a preliminary color analysis, which greatly complicates the quality analysis process. To overcome the identified limitations, it was proposed to use the IR source as the lower illumination source. The experiment showed that the use of IR illumination allows to completely exclude the influence of the mutual arrangement of grains and their color on the determination of the vitreousity index.
The quality of meat and meat products is an extensive range of properties that characterize the nutritional and biological value of food and product characteristics, such as: organoleptic, functional, technological, structuralmechanical, sanitary-hygienic, etc., as well as their degree of manifestation. The value of these indicators, in most cases, depends primarily on the composition of raw materials, biochemical changes that occur in the process of processing, external influences. The food product must contain substances and components that are necessary for the human body for normal metabolism. At the moment there are many ways of raw meat processing. Especially one of the popular meat product is a sausage that is a meat product, with or without casing, consisting of minced meat. Monitoring of the processing procedure conduction as well as product quality is an important task. It is established that the analysis of sausages digital images in the RGB system makes it possible to obtain correlation dependencies between the values of parameters in individual channels - R, G, or B and the most important standard indicators of the quality of meat products, such as pH and the ratio of water and dry matter, which allows us to build an automated quality control system for finished meat products.