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Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus).
- Source :
-
Food chemistry [Food Chem] 2022 Mar 15; Vol. 372, pp. 131268. Date of Electronic Publication: 2021 Sep 30. - Publication Year :
- 2022
-
Abstract
- The objectives of this study were to study the quality changes (ice crystal morphology, Ca <superscript>2+</superscript> -ATPase activity, total sulfhydryl [SH] content, intrinsic fluorescence intensity [IFI], and K value [freshness determination]) of tilapia at different storage temperatures for 112 days, and kinetic models and artificial neuronal network (ANN) were developed to predict the changes. There was a dramatic increase in cross-section area and equivalent diameter and a sharp decrease in Ca <superscript>2+</superscript> -ATPase activity and SH content during the first 4 weeks (p < 0.05). IFI <subscript>λmax</subscript> decreased by 43.95%, 29.77%, 28.97% and 18.58% after 16 weeks at 265 K, 259 K, 253 K, and 233 K. The kinetic model established by IFI <subscript>λmax</subscript> could be accurately described the quality changes during storage at 233-265 K. However, the prediction accuracy established by other indices decreased at later stages (14-16 weeks). The ANN model was superior to Arrhenius models and performed better for all indicators.<br /> (Copyright © 2021 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 372
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 34818731
- Full Text :
- https://doi.org/10.1016/j.foodchem.2021.131268