Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

文献类型： 外文期刊

第一作者： Liu, Xiaochang

作者： Liu, Xiaochang;Jiang, Yan;Shen, Song;Luo, Yongkang;Gao, Liang

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关键词： Rainbow trout fillets;Quality changes;Arrhenius model;Artificial neuronal network

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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收录情况： SCI

摘要： Quality changes in total aerobic counts (TAC), electrical conductivity (EC), K-value and sensory assessment (SA) of rainbow trout (Oncorhynchus mykiss) fillets during storage at 282, 279, 276, 273 and 270 K were determined. Simultaneously, Arrhenius model and feed-forward artificial neuronal network (ANN) were established to predict changes of rainbow trout fillets during storage, and a comparative study between these two models was also performed. The relative error between predicted and experimental value was used as the comparative parameter. The results showed that TAC, EC and K-value increased with storage time, while SA decreased with time. The change rate of all indicators increased as a function of temperature. Arrhenius models based on EC and TAC were acceptable, while those based on SA and K-value showed poor performances in some days. By contrast, ANN was more effective to predict changes in TAC, EC, K-value and SA throughout the storage, with relative errors all below 10%. Therefore, ANN could be a potential tool in modeling quality changes of rainbow trout fillets within 270-282 K. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2

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