Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status

Abstract

To evaluate and anticipate the microbial changes of silver carp (Hypophthalmichthys molitrixi) during cold storage (0, 5, 10, 15 & 21 day) at different sous vide processing temperatures (60, 65, 70, and 75 °C), changes in microbial load of Enterobacteriaceae, Lactic Acid bacteria (LAB), Pseudomonas, Psychrotrophs, and total viable count (TVC) were considered. A radial basis function neural network (RBFNN) model was established to predict the changes in the microbial content of silver carp. The critical temperature for inactivation of Enterobacteriaceae and lactic acid bacteria was 65 °C and for Pseudomonas and Psychrotrophs was 70 °C and the highest value (75 °C) was observed for the total viable count. In samples processed at 75 °C, the presence of Enterobacteriaceae, Pseudomonas and Psychrotrophs were not detectable up to 15 days of storage and lactic acid bacteria were not detectable even at the end of the storage period. The optimal ANN topology for modeling Enterobacteriaceae, Pseudomonas, and Psychrotroph contained 9 neurons in the hidden layer, but for TVC and LAB, it was 14 neurons.

Thermal processing implications on microplastics in rainbow trout fillet

“…So‐Vc cooking is a technique in which raw food or half‐cooked food is placed in a plastic pouch or bag, hermetically sealed, and cooked under vacuum for a long time in a 65–95°C water bath (Zavadlav et al., 2020). Obtaining the microbial inactivation in this temperature ranges had been reported (Głuchowski et al., 2020; Hosseini et al., 2021). Onyeaka et al.…”

“…The measures taken in section 2.2, the air flow in the environment (in the sterile cabinet) was minimized and the fillets were placed in VP bags (15 × 25 cm, 69 pieces). Next, the bags were heat sealed under 95% vacuum condition (low gas permeability [oxygen transmission rate of 5 cm 3 /m 2 /days atm at 23°C, nitrogen transmission rate of 1 cm 3 /m 2 /days atm at 23°C, carbon dioxide transmission rate of 23 cm 3 /m 2 /days atm at 23°C and water vapor transmission rate of 15 g/m 2 /days atm at 38°C]) (Alak et al., 2011; Hosseini et al., 2021).…”

“…So-Vc cooking is a technique in which raw food or half-cooked food is placed in a plastic pouch or bag, hermetically sealed, and cooked under vacuum for a long time in a 65-95 • C water bath (Zavadlav et al, 2020). Obtaining the microbial inactivation in this temperature ranges had been reported (Głuchowski et al, 2020;Hosseini et al, 2021). Onyeaka et al (2022) reported that So-Vc limited the proliferation of mesophilic bacteria and Enterobacteriaceae at different time (2-1000 min) and temperature (50-100 • C) applications.…”

Classification and Recognition of Fish Farming by Extraction New Features to Control the Economic Aquatic Product

“…More than four replicates are included for the testing run. To make the neural network system appropriate with its topography, two statistical errors as criteria are considered [26]. ese criteria are coefficient determination and root error performed in the following equation:…”