Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Huang, Xiaoxia; You, Yun; Zeng, Xiaofang; Liu, Qiaoyu; Dong, Hao; Qian, Min; Xiao, SiLi; Yu, Limei; Hu, Xin

doi:10.1016/j.foodchem.2023.137806

Cited by 13 publications

(4 citation statements)

References 34 publications

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“…The effects of different neuron counts and numbers of epochs were also considered. The presented results indicate that the proposed model based on physical and chemical indicators, irradiation dose and storage time has a great perspective in the prediction of the quality of smoked bacon [29].…”

Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 85%

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Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Karadžić Banjac,

Kovačević,

Podunavac-Kuzmanović

2024

Processes

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In this review, papers published in the chemometrics field were selected in order to gather information and conduct a systematic review regarding food science and technology; more precisely, regarding the domain of bioactive compounds and the functional properties of foods. More than 50 papers covering different food samples, experimental techniques and chemometric techniques were selected and presented, focusing on the chemometric methods used and their outcomes. This study is one way to approach an overview of the current publications related to this subject matter. The application of the multivariate chemometrics approach to the study of bioactive compounds and the functional properties of foods can open up even more in coming years, since it is fast-growing and highly competitive research area.

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Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 85%

“…The quality of gamma-irradiated smoked bacon during storage was predicted using back propagation artificial neural network (BP-ANN) [29]. For the construction of the ANN, the following data were used: physical and chemical indicators, irradiation dose and storage time (input variables).…”

Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 99%

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Karadžić Banjac,

Kovačević,

Podunavac-Kuzmanović

2024

Processes

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“…The extraction of lipids in samples followed the reference of Huang et al . (2024). Fatty acid content was expressed in mg g −1 total fat.…”

Section: Methodsmentioning

confidence: 99%

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

You,

Huang,

Xiao

et al. 2024

Int J of Food Sci Tech

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SummaryEffects of 60Co‐γ ray irradiation on physicochemical properties and non‐volatile flavour changes of chicken sausage during storage were investigated. Gamma irradiation at high doses effectively inhibited microbial growth and retarded physicochemical deterioration of chicken sausages throughout the storage period. The total fatty acid, saturated, and polyunsaturated fatty acids increased and decreased with increasing irradiation dose. In contrast, the monounsaturated acid content decreased with increasing irradiation dose. The free amino acid content exhibited a reduction of 4.27% following irradiation at a dose of 6 kGy and this decrease was further intensified during storage. Tartaric acid and pyruvate were chicken sausage's main organic acids and the most important taste‐active compounds. The irradiation dose had no significant effect on the organic acid content of chicken sausages, which continued to decrease during storage. The degradation products of nucleotides in irradiated chicken sausages demonstrated a noteworthy reduction in AMP and IMP, with no significant alterations observed in the remaining products. Thus, appropriate irradiation treatment (3 kGy) could effectively prolong the shelf life of chicken sausages without affecting their overall quality and had no adverse effects on the non‐volatile flavour compounds.

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“…The reason for the decreased value in the MS group at the beginning of storage still needs to be further investigated. The increase in pH during storage can be attributed to microbial growth and the action of endogenous enzymes that lead to the breakdown of proteins in meat products, resulting in the formation of nitrogenous alkaline compounds [28,29]. The lower pH value on day 0 in MSBP might be mainly due to the addition of nisin and sodium lactate.…”

Section: Changes In Ph and Tvb-n Values During Room Temperature Stora...mentioning

confidence: 99%

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Wei,

Gao,

Zheng

et al. 2024

Foods

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The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.

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Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Cited by 13 publications

References 34 publications

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

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