The Fuzzy Cognitive Map–Based Shelf-life Modelling for Food Storage

Sarkar, Tanmay; Salauddin, Molla; Pati, Siddhartha; Chakraborty, Runu; Shariati, Mohammad Ali; Rebezov, Мaksim; Ermolaev, Vladimir A.; Mirgorodskaya, Marina; Pateiro, Mirian; Lorenzo, José M.

doi:10.1007/s12161-021-02147-5

Cited by 19 publications

(9 citation statements)

References 86 publications

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“…is the variation of the expert responses of categories k � 1 and 2 (up to 2) because of the cumulative properties of the relative frequencies in (7). Terefore, the variation of responses of the participating experts for category…”

Section: Statistical Approach-a Tutorialmentioning

confidence: 99%

“…Other statistical methods developed mainly for quantitative continuous values, including regression analysis, are also applied [5,6]. An implementation of fuzzy logic for modifcation of sensory responses to obtain comparable scores [7,8] has attracted attention. Statistical methods for sensory analysis, in particular for meat and meat products, are regularly reviewed [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers

Gadrich

Pennecchi

Kuselman

et al. 2022

Journal of Food Quality

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The newly developed statistical technique of two-way ordinal analysis of variation (ORDANOVA) was applied for the first time to sensory responses in combination with multinomial ordered logistic regression of a response category vs. chemical composition. A corresponding tutorial is provided. As a case study, samples of a sausage from different producers, purchased at the same time from a market, were compared based on sensory responses of experienced experts. A decomposition of total variation of the ordinal data and simulation of the multinomial distribution of the relative frequencies of the responses in different categories showed a statistically significant difference between the producers’ samples, and an insignificant difference between the experts’ responses related to the same sample. The capabilities of experts were also evaluated. The influence of chemical composition of a sausage sample on the probability of a response category was modeled using multinomial ordered logistic regression of the response on mass fractions of the main sausage components. This statistical technique can be helpful for understanding sources of variation of sensory responses on food quality properties. It is also promising for a revision of specification limits for chemical composition, as well as for the prediction of sensory properties when the chemical composition of the product is subject to quality control.

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Section: Statistical Approach-a Tutorialmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers

Gadrich

Pennecchi

Kuselman

et al. 2022

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…When determining stability, it is necessary to indicate the storage time at specific temperatures marked in the trade (* −6 • C, ** −12 • C, and *** −18 • C). The quality of frozen food depends on the storage temperature, time, composition, and quality of raw materials and technologies (i.e., production and freezing of the packaging) [42].…”

Section: Frozen Food and Sensory Treatmentmentioning

confidence: 99%

Sustainable Consumption Using the Example of Food Processing in a Restaurant

Gričar

Šugar

2021

Sustainability

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While strategy is of great importance in the hospitality industry, this article is in regard to the process. Therefore, for the first time, this article examines how stuffed yellow peppers are frozen (congelé) and later served as a portion of hot food in restaurants. A sensory analysis was performed, and tasters were invited. Data were collected over three different periods that represented the duration of freezing. The results of the descriptive statistical analysis indicated that the evaluated frozen dishes exhibited degrees of sensory deterioration. The findings are critical to the restaurant business because recipes are often skipped, and the process depends solely on the chefs. The primary value added for management is that strict recipes could improve the cost and shelf life of meals prepared and then frozen in the restaurant by lowering the storage temperature or shortening the freezing time. Incidentally, such analysis should be a continuous development to reduce energy consumption and increase food quality. The consistent results first demonstrated a decreased mouthfeel of the sauce after the first month and, second, a higher stickiness after two months of freezing. In addition, the nutritional values of the dish were calculated using trademarked software.

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“…Since the inception of mechanization in measurements, various approaches were introduced by various scientists aiming at different desired outputs with different application purposes. In the case of food materials, proper measurements of different physical attributes are very much important for new product design and development, shelf-life enhancing and, most importantly, to maintain food safety and quality parameters [5][6][7]. Among the different conventional methods, most of the methods are time-consuming, laborious, and destructive, since during measuring operations the food products were either completely destroyed, were wasted, or got contaminated [8].…”

Section: Introductionmentioning

confidence: 99%

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

et al. 2022

Self Cite

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The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.

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The Fuzzy Cognitive Map–Based Shelf-life Modelling for Food Storage

Cited by 19 publications

References 86 publications

Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers

Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers

Sustainable Consumption Using the Example of Food Processing in a Restaurant

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

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