Abstract
This study determined optimal ingredient ratios in cooked turkey sausage using mathematical processing methods, focusing on apple pomace powder as a functional ingredient. A Design of Experiments approach used four factors: apple pomace powder (3-8%), turkey skin (20-30%), salt (1.6-2.5%), and cooking temperature (70-80°C). Responses included cooking yield, lightness, production cost, total microbial count, and sensory score. Statistical analysis used ANOVA, regression modeling, and contour plots. The factors significantly affected technological and qualityparameters. Optimization predicted optimal conditions of 7.75% apple pomace powder, 30% turkey skin, 2.5% salt, and 70°C cooking temperature, yielding cooking yield 96.86%, lightness 77.63, texture 68.58, sensory score 6.92, and production cost 1588 tenge. Mathematical modeling effectively optimized sausage formulations, with apple pomace powder improving properties while maintaining quality and reducing costs.