Modeling quality changes in Pacific white shrimp (Litopenaeus vannamei) during storage: Comparison of the Arrhenius model and Random Forest model
文献类型： 外文期刊
作者： Chen, Shengjun 1 ; Tao, Feiyan 1 ; Pan, Chuang 1 ; Hu, Xiao 1 ; Ma, Haixia 1 ; Li, Chunsheng 1 ; Zhao, Yongqiang 1 ; Wang 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Pro, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
关键词： Arrhenius model; deterioration; Pacific white shrimp; Random Forest model
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期： 2021 年 45 卷 1 期
页码：
收录情况： SCI
摘要： To investigate the quality changes of Pacific white shrimp stored at 4, -3, and -20 degrees C, indicators including sensory assessment, pH, texture (hardness, springiness, gumminess, chewiness), thiobarbituric acid (TBA), total sulfhydryl content, Ca2+-ATPase activity, and total viable counts (TVC) were studied in this work. The Random Forest model was chosen to estimate the quality changes of these indicators in comparison with the Arrhenius model. During different temperatures, pH, TBA, and TVC increased with the extension of storage time, while the other indicators decreased. Compared with the Arrhenius model, the relative errors of quality indicators of the Random Forest model were below 10%, r(2) was close to 1, and root mean square error was mostly below 0.1, which meant a better fitting property for these indicators. Thus, the Random Forest model with higher prediction accuracy is a hopeful method for predicting the changes in the quality of Pacific white shrimp. Practical applications The Random Forest model provides a more accurate and convenient model to predict the quality changes of Pacific white shrimp under the temperature range from -20 degrees C to 4 degrees C, which shows a potential use for shrimp preservation and processing. Random forest model cannot only be used for estimating soil calcium carbonate and other regression issues, but also assessing the shelf life by predicting the values of quality indicators of aquatic products during its storage.
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang
关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
-
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan
关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability
作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe
关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
-
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun
关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
-
Silver carp by-product hydrolysate: A promising mucin substitute for stimulating Akkermansia muciniphila growth and metabolic activity
作者：Zhang, Huijuan;Zhang, Rui;Feng, Ruifang;Luo, Yongkang;Hong, Hui;Tan, Yuqing;Chen, Shengjun;Chang, Sam K. C.
关键词：Akkermansia muciniphila; Silver carp by-products; Medium optimization; Metabolite profiles
