BP neural network to predict shelf life of channel catfish fillets based on near infrared transmittance (NIT) spectroscopy
文献类型： 外文期刊
作者： Mao, Shucan 1 ; Zhou, Junpeng 1 ; Hao, Meng 1 ; Ding, Anzi 1 ; Li, Xin 1 ; Wu, Wenjin 1 ; Qiao, Yu 1 ; Wang, Lan 1 ; Xiong, Guangquan 1 ; Shi, Liu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Hubei Minzu Univ, Coll Biol Sci & Technol, Enshi 445000, Peoples R China
3.Hubei Univ Technol, Bioengn & Food Coll, Dept Biomed & Biopharmacol, Wuhan 430068, Peoples R China
关键词： Prediction model; BP neural network; Channel catfish fillets; Freshness; Transmission near infrared
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：8.0； 五年影响因子：8.1 ）
ISSN： 2214-2894
年卷期： 2023 年 35 卷
页码：
收录情况： SCI
摘要： The objective of this research was to establish shelf-life prediction model of channel catfish fillets by Back-propagation (BP) neural network technology based on near infrared transmittance (NIT). First, freshness pre-diction model of channel catfish fillets was established based on the chemical analysis data (total volatile basic nitrogen (TVB-N), K value, thiobarbituric acid reactive substance (TBARS) and trimethylamine (TMA)) and NIT spectra (850-1050 nm). The linear correlation coefficient (R2: 0.667-0.887) showed a good performance of the freshness model prediction. Then, BP neural network was applied to establish the shelf-life prediction model of catfish fillets under temperature fluctuation (-6 to-18 degrees C). The end effective accumulated temperature of frozen catfish fillets was 10,278.4 h degrees C. The prediction model showed a great stability (above 93 %) and accuracy (above 90 %) as the structure of BP neural network was 4-7-1. Therefore, this study provided a practical basis and technical supports for the establishment of shelf-life prediction model of freshwater fillets by BP neural network based on NIT spectroscopy.
- 相关文献
作者其他论文 更多>>
-
Characterization of a novel phage SPX1 and biological control for biofilm of Shewanella in shrimp and food contact surfaces
作者：Liu, Xi;Ming, Zixin;Ding, Yifeng;Guan, Peng;Shao, Yanchun;Wang, Xiaohong;Shao, Yanchun;Wang, Xiaohong;Wang, Lan
关键词：Shewanella putrefaciens; Bacteriophage; Characteristics; Biofilms; Shrimp; Contact surface
-
Exploration into lipid oxidation and flavour characteristics of crayfish ( Procambarus clarkia) after hot water blanching pretreatment and deep frying
作者：Tan, Hongyuan;Shen, Lingwei;Zhou, Mingzhu;Huang, Qi;Liu, Xuan;Qiao, Yu;Tan, Hongyuan;Wei, Lingyun;Shen, Lingwei;Zhou, Mingzhu;Huang, Qi;Liu, Xuan
关键词：Hot water blanching; Deep frying; Lipid oxidation; Volatile compounds; Crayfish
-
Temperature acclimation modulates stress, immunity, and apoptosis in juvenile Siberian hybrid sturgeon during simulated transport
作者：Jiang, Hongcheng;Wang, Juguang;Wang, Zhaoding;Bai, Chan;Xiong, Guangquan;Wang, Lan;Liao, Tao;Jiang, Hongcheng;Wang, Juguang;Wang, Zhaoding;Bai, Chan;Xiong, Guangquan;Wang, Lan;Liao, Tao;Jiang, Hongcheng;Chen, Jiaping;Cai, Wei;Cheng, Jun
关键词：Sturgeon; Transport; Temperature; Acclimation; Stress; Innate immunity
-
The effects of different thermal processing methods on the protein structure and digestibility of Procambarus clarkii
作者：Liu, Xuan;Hu, Chuanfeng;Xiao, Tianyu;Du, Liu;Yu, Wei;Qiao, Yu;Liu, Xuan;Hu, Chuanfeng;Xiao, Tianyu;Du, Liu;Tu, Ziyi
关键词：
-
Antioxidant and anti-blackening dual-function silver carp scale peptides: in vitro studies and molecular mechanism
作者：Zu, Xiaoyan;Guo, Lu;Xiong, Guangquan;Peng, Lijun;Wang, Yi;Guo, Peng;Li, Hailan;Guo, Lu;Zhou, Zhi;Zu, Xiaoyan;Liu, Qi;Guo, Peng;Li, Hailan;Fu, Jianlong
关键词：SGP-C(Se); Anti-melanin; Tyrosinase; Molecular dynamics; Signalling pathway
-
Novel Computational Approaches in the Discovery and Identification of Bioactive Peptides: A Bioinformatics Perspective
作者：Li, Mengjiao;Chen, Mengting;Sun, Yizhen;Shi, Liu;Guo, Xiaojia;Chen, Sheng;Chen, Lang;Xiong, Guangquan;Wang, Lan;Wu, Wenjin;Li, Mengjiao;Sun, Yizhen;Sun, Weiqing;Chen, Mengting;Gao, Ruichang;Ke, Liang
关键词：Bioactive peptides; Mechanism; Computer simulation technology; Machine learning; Bioinformatics
-
Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization
作者：Tan, Hongyuan;Huan, Qi;Lu, Yitin;Shi, Liu;Yu, Wei;Qiao, Yu;Tan, Hongyuan;Lu, Yitin;Wei, Lingyun;Huan, Qi;Yu, Jinyu
关键词：Crayfish hepatopancreas; Browning; Maillard reaction
