Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network

Abstract

In this study, quality changes in water-holding capacity, weight loss, color, texture properties, and total sulfhydrylcontent of glazed frozen squids during frozen storage at −5, −10, −20, −30 and −40°C, were determined. In addition, backpropagation neural network (BP-NN) and long short-term memory neural network (LSTM-NN) model were established to predict storage time of glazed frozen squids, and then these two models were performed with a comparative study. The results showed that the influence on the quality of the squids during frozen storage at different temperatures had significant difference (P < .05), and at the lower storage temperatures, the declined rate of squids' quality was slower, especially. However, changes in the total SH content of squid stored at −30 and −40°C, were not significant differences in the first 60 days. The squid frozen at −5°C for 80d, reached the end of the shelf life. Both BP-NN and LSTM-NN model ware reliable models for predicting the storage time of glazed frozen squid. Experimental results of the LSTM-NN model provided an improvement in the accuracy of prediction compared with those obtained by using the BP-NN model, in which the mean absolute percentage error (MAPE) was 5.01% that was lower than the results by BP-NN model (7.67%). However, the LSTM-NN model had some shortcomings in terms of training time compared with the BP-NN model. The use of LSTM-NN provides a technique to predict accurately the storage time of glazed frozen squid.

Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins

“…As shown in Figure 2a, weight loss of all fish sample group increased slowly at the first 8 weeks of storage and then increased sharply. The increase of weight loss in all glazed groups was lower than that of unglazed (CK group), this is similar to the result of [30] . This was may be because ice glazing can prevent water evaporation in tissues until ice glazing was sublimated out.…”

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

“…Freezing may cause a variety of adverse effects on aquatic products, such as freeze concentration, mechanical damage, freezer burn, and recrystallization [ 1 ]. It is usually accompanied by a decrease in quality, including oxidation of proteins and lipids, deterioration of texture, and a decrease in water content [ 2 ]. The formation of large ice crystals and uneven distribution in aquatic products tissue can cause poor organoleptic quality and loss of nutrients, such as deterioration of drip loss and softening [ 3 ].…”

Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish

“…Thawing loss was measured by Tan et al [13]. The weight of samples was measured before freezing (M1) and after freeze-thaw cycle (M2), and then Formula (1) was used for the calculation of thawing loss:…”