atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-3-59-70atu-2652Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYСтатистический анализ цветовых параметров колбас: обработка с использованием однофакторного дисперсионного анализа (one-way ANOVA) и теста Тьюки в SPSSStatistical analysis of color parameters of sausages: processing with one-way ANOVA and Tukey test in SPSShttps://orcid.org/0000-0002-0389-7306КойшыбаеваА. Т.KoishybayevaA.

050012, Алматы

050012

aigerim.koishybayeva@mail.ruhttps://orcid.org/0000-0002-0300-0407КоржениовскаМ.KorzeniowskaM.

50-375, Вроцлав

50-375, Wroclaw

https://orcid.org/0009-0001-2878-7170УзаковЯ. М.UzakovY.

050012, Алматы

050012

https://orcid.org/0000-0002-5251-8026КаймбаеваЛ. А.KaimbayevaL.

050010, Алматы

050010, Almaty

https://orcid.org/0000-0003-2284-6907СмагуловаА. К.SmagulovaA.

050012, Алматы

050012

Алматинский технологический университетКазахстанAlmaty technological universityKazakhstanВроцлавский университет наук об окружающей среде и жизниПольшаWroclaw university of environmental and life sciencesPolandКазахский национальный аграрный исследовательский университетКазахстанKazakh national agrarian research universityKazakhstan20252709202514935970Copyright © Койшыбаева А.Т., Коржениовска М., Узаков Я.М., Каймбаева Л.А., Смагулова А.К., 20252025Койшыбаева А.Т., Коржениовска М., Узаков Я.М., Каймбаева Л.А., Смагулова А.К.Koishybayeva A., Korzeniowska M., Uzakov Y., Kaimbayeva L., Smagulova A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/2652

В данной статье подробно представлены результаты анализа цветовых параметров колбасных изделий с применением методов статистической обработки. Цель исследования заключалась в выявлении различий в показателях светлоты (L*) у контрольных образцов и образцов T1, T2, T3 колбас, приготовленных из индейки с добавлением порошка яблочного жмыха в количестве 3-8 %. В данном исследовании использовались методы однофакторного дисперсионного анализа (One-Way ANOVA) и теста попарного сравнения Tukey HSD в программе SPSS. Согласно результатам ANOVA, были выявлены статистически значимые различия средних значений между образцами (p <0,05). С помощью теста Tukey образцы были разделены на гомогенные группы, каждая из которых обозначена латинскими буквами от «a» до «c». Результаты исследования продемонстрировали высокую эффективность статистических методов в описании и оценке цветовых параметров колбасных изделий. Полученные данные могут быть использованы для улучшения качества колбасной продукции и разработки новых рецептур. Кроме того, результаты исследования могут быть полезны студентам, молодым исследователям и специалистам в области пищевой промышленности. Данная работа закладывает основу для дальнейших исследований, направленных на совершенствование методов оценки качества пищевых продуктов и улучшения их физико-химических характеристик.

This article presents a detailed analysis of the color parameters of sausage products using statistical processing methods. The aim of the study was to identify differences in the lightness (L*) values between control samples and T1, T2, and T3 sausage samples made from turkey meat with the addition of apple pomace powder in amounts ranging from 3% to 8%. The study employed one-way analysis of variance (One-Way ANOVA) and Tukey HSD pairwise comparison tests using the SPSS program. According to the ANOVA results, statistically significant differences in mean values between the samples were identified (p<0.05). The Tukey test grouped the samples into homogeneous groups, each designated by Latin letters from "a" to "c." The study results demonstrated the high effectiveness of statistical methods in describing and evaluating the color parameters of sausage products. The findings can be used to improve the quality of sausage products and develop new recipes. Additionally, the research outcomes may prove valuable for students, young researchers, and professionals in the food industry. This work lays the foundation for future studies aimed at enhancing methods for evaluating food quality and improving the physical and chemical characteristics of products.

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