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Changes in Lipids and Proteins of Common Carp (Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN)

文献类型： 外文期刊

作者： Kong, Chunli 1 ; Duan, Caiping 1 ; Zhang, Yixuan 1 ; Shi, Ce 3 ; Luo, Yongkang 2 ;

作者机构： 1.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing Engn & Technol Res Ctr Food Addit, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Informat Technol Res Ctr, Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing 100097, Peoples R China

关键词： common carp; frozen storage; lipid oxidation and hydrolysis; endogenous enzyme activity; protein denaturation; RBFNN

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 14 期

页码：

收录情况： SCI

摘要： Storage via freezing remains the most effective approach for fish preservation. However, lipid oxidation and protein denaturation still occur during storage, along with nutritional loss. The extent of lipid alteration and protein denaturation are associated with human health defects. To precisely predict common carp (Cyprinus carpio) nutritional quality change during frozen storage, here, we first determined lipid oxidation and hydrolysis and protein denaturation of common carp fillets during 17 weeks of frozen preservation at 261 K, 253 K, and 245 K. Results showed that the content of thiobarbituric acid reactive substances (TBARS) and free fatty acids (FFA) were significantly increased. However, salt-soluble protein (SSP) content, Ca2+-ATPase activity, and total sulfhydryl (SH) content kept decreasing during frozen storage, with SSP content decreasing by 64.82%, 38.14%, and 11.24%, respectively, Ca2+-ATP enzyme activity decreasing to 12.50%, 18.52%, and 28.57% Pi & mu;mol/mg/min, and SH values decreasing by 70.71%, 64.92%, and 56.51% at 261 K, 253 K, and 245 K, respectively. The values at 261 K decreased more than that at 253 K and 245 K (p < 0.05). Ca2+-ATPase activity was positively correlated (r = 0.96) with SH content. Afterwards, based on the results of the above chemical experiments, we developed a radial basis function neural network (RBFNN) to predict the modification of lipid and protein of common carp fillets during frozen storage. Results showed that all the relative errors of experimental and predicted values were within & PLUSMN;10%. In summary, the quality of common carp can be well protected at 245 K, and the established RBFNN could effectively predict the quality of the common carp under frozen conditions at 261-245 K.

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