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Yongkang Luo - One of the best experts on this subject based on the ideXlab platform.

  • application of artificial neural networK to predict K Value inosine mono phosphate and hypoxanthine concentrations of grass carp ctenopharyngodon idellus fillets during storage
    International Journal of Food Properties, 2016
    Co-Authors: Na Qin, Xiaochang Liu, Yongkang Luo
    Abstract:

    K-Value, inosine mono-phosphate, and hypoxanthine concentrations of grass carp (Ctenopharyngodon idellus) fillets were determined during storage at 273, 277, 281, 288, and 293 K. Simultaneously, a feed-forward artificial neural networK was developed to predict these changes in grass carp fillets during storage, and a comparative study on K-Value prediction between the artificial neural networK and Arrhenius model was also performed. The results showed that the K-Value and hypoxanthine concentrations increased with storage time, while inosine mono-phosphate reached a peaK and then decreased with time. The artificial neural networK was successful in predicting changes in the K-Value, inosine mono-phosphate, and hypoxanthine concentrations throughout storage, and it was even more effective in predicting K-Value with lower relative errors than the Arrhenius model. The high regression coefficient (R2) and low mean squared error indicated that the artificial neural networK could be a potential tool in modeling ...

  • postmortem changes of crucian carp carassius auratus during storage in ice
    International Journal of Food Properties, 2015
    Co-Authors: Yongkang Luo, Huixing Shen
    Abstract:

    Postmortem catabolism of Adenosine Triphosphate and Adenosine Triphosphate-related compounds, K Value, pH, and texture of crucian carp were investigated during storage in ice. ATP and Adenosine Diphosphate degraded to Inosinic acid within 48 hours postmortem. There was a good relationship between pH Value and IMP concentration (r = −0.753), IMP reached a top point at 3.33 ± 0.17 μmols/g in 4 hours postmortem; meanwhile, Hypoxanthine reached a bottom point at 0.038 ± 0.0052 μmol/g. K Value increased linearly (r = 0.96) from an initial Value of 0.54 to 1.66% in 48 hours postmortem. Texture analyses results suggested that rigor mortis lasted about 1 hour postmortem, after resolution of rigor, hardness, gumminess, and chewiness decreased in accordance with storage time (r = −0.88,−0.78, and −0.78, respectively). Those results indicated that it was better to effectively utilize the crucian carp in 2–4 hours postmortem. The K Value might not be a good indicator to monitoring the loss of freshness of crucian car...

  • comparison of arrhenius model and artificial neuronal networK for the quality prediction of rainbow trout oncorhynchus myKiss fillets during storage at different temperatures
    Lwt - Food Science and Technology, 2015
    Co-Authors: Xiaochang Liu, Yongkang Luo, Yan Jiang, Song Shen, Liang Gao
    Abstract:

    Abstract Quality changes in total aerobic counts (TAC), electrical conductivity (EC), K-Value and sensory assessment (SA) of rainbow trout ( Oncorhynchus myKiss ) fillets during storage at 282, 279, 276, 273 and 270 K were determined. Simultaneously, Arrhenius model and feed-forward artificial neuronal networK (ANN) were established to predict changes of rainbow trout fillets during storage, and a comparative study between these two models was also performed. The relative error between predicted and experimental Value was used as the comparative parameter. The results showed that TAC, EC and K-Value increased with storage time, while SA decreased with time. The change rate of all indicators increased as a function of temperature. Arrhenius models based on EC and TAC were acceptable, while those based on SA and K-Value showed poor performances in some days. By contrast, ANN was more effective to predict changes in TAC, EC, K-Value and SA throughout the storage, with relative errors all below 10%. Therefore, ANN could be a potential tool in modeling quality changes of rainbow trout fillets within 270–282 K.

  • establishment of quality predictive models for bighead carp aristichthys nobilis fillets during storage at different temperatures
    International Journal of Food Science and Technology, 2012
    Co-Authors: Hui Hong, Yongkang Luo, Sichao Zhu, Huixing Shen
    Abstract:

    Summary Quality predictive models were developed to predict the freshness of bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. Quality indices [sensory score, total volatile base nitrogen (TVB-N), total aerobic counts (TAC) and K Value] at −3, 0, 3, 9 and 15 °C were estimated and Kinetically modelled by the Arrhenius equation. The activation energy (EA) of sensory score, TVB-N, TAC and K Value was 78.17, 75.93, 106.53 and 76.21 KJ mol−1, and the corresponding rate constants (K0) were 1.16 × 1015, 2.60 × 1014, 4.05 × 1019 and 1.36 × 1015. The high regression coefficients (R2 > 0.87) indicated the acceptability of the zero-order reaction for sensory score, TVB-N, TAC and K Value. Relative errors between predicted and observed freshness indicators Values of sensory score, TVB-N, TAC and K Value were all below 10% except the Values at 6th day of K Value, 3rd day and 9th day of TVB-N. These results indicated that the models based on sensory score, TVB-N, TAC and K Value could effectively predict the freshness indicators of bighead carp fillets at the range of −3 to 15 °C.

  • quality predictive models of grass carp ctenopharyngodon idellus at different temperatures during storage
    Food Control, 2011
    Co-Authors: Lina Zhang, Huixing Shen, Yongkang Luo
    Abstract:

    Abstract To study quality changes in cold chain circulation, Kinetic models were developed to predict the freshness changes of grass carp at different temperatures during storage. Sensory assessment, total aerobic count (TAC), K Value, total volatile basic nitrogen (TVB-N) and 2-Thiobarbituric acid (TBA) at −3, 0, 3, 9 and 15 °C were accessed to investigate the relation between the freshness changes and temperature. The Kinetic models of sensory assessment, TAC, K Value, TVB-N and TBA with respect to storage time and temperature were developed based on Arrhenius equation. The high regression coefficients (R2 > 0.9) indicated the acceptability of the first-order reaction and Arrhenius model for predicting the quality changes of grass carp. Activation energies (EA) of sensory assessment, TAC, K Value, TVB-N and TBA are 114.38, 75.88, 57.11, 111.55, 63.09 KJ mol−1, and corresponding rate constants (K0) are 2.97 × 1020, 1.12 × 1013, 8.30 × 109, 8.34 × 1019, 9.06 × 1010 respectively. Relative errors between predicted and observed freshness indictors Values of TAC, K Value and TVB-N are all within ±10%. Therefore the quality changes of grass carp can be predicted based on the prediction model of TAC, K Value and TVB-N within −3–15 °C.

Dawen Sun - One of the best experts on this subject based on the ideXlab platform.

  • integration of spectral and textural data for enhancing hyperspectral prediction of K Value in porK meat
    Lwt - Food Science and Technology, 2016
    Co-Authors: Dawen Sun, Weiwei Cheng, Yuwei Liu
    Abstract:

    Abstract K Value is an important freshness indicator of meat. This study investigated the integration of spectral and textural data for enhancing the hyperspectral prediction ability of K Value in porK meat. In this study, six feature wavebands (407, 481, 555, 578, 633, and 973 nm) were identified by successive projections algorithm (SPA). Meanwhile, the texture data of the grayscale images at the feature wavebands were extracted by gray level co-occurrence matrix (GLCM). The spectral and textural data were integrated by feature level fusion and the partial least square regression (PLSR) model built based on data fusion yielded excellent results, an improvement of at least 17.5% was obtained in model performance compared to those when either spectral data or textural data were used alone, indicating that data fusion is an effective way to enhance hyperspectral imaging ability for the determination of K Values for freshness evaluation in porK meat.

  • developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet
    Journal of Food Engineering, 2016
    Co-Authors: Junhu Cheng, Dawen Sun, Xiaochao Zhang, Zhongxiang Song, Xinghai Chen, Hong Zhang
    Abstract:

    Abstract This study investigated the feasibility of developing a multispectral imaging method using Key wavelengths from hyperspectral images for modeling and simultaneously predicting total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and K Value in grass carp fillet during chemical spoilage. The established least-squares support vector machine (LS-SVM) and multiple linear regression (MLR) models using five successive projection algorithm (SPA)-selected and six genetic algorithm (GA)-selected wavelengths showed excellent performances for predicting TVB-N and K Value with R 2 P  > 0.900 and RPD > 3.000, and poor results for TBARS Value prediction. The LS-SVM model using six GA-selected wavelengths showed good reliability and was considered the best for simultaneous determination of TVB-N, TBARS and K Value. The distribution maps of chemical spoilage changes were generated using image processing algorithms. The results demonstrated the feasibility of developing a rapid and on-line multispectral imaging system using the feature wavelengths and chemometrics analysis.

  • Development of hyperspectral imaging coupled with chemometric analysis to monitor K Value for evaluation of chemical spoilage in fish fillets.
    Food chemistry, 2015
    Co-Authors: Junhu Cheng, Dawen Sun, Zhiwei Zhu
    Abstract:

    Abstract K Value is an important freshness index widely used for indication of nucleotide degradation and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400–1000 nm) for determination of K Value in grass carp and silver carp fillets was investigated. Partial least square (PLS) regression and least square support vector machines (LS-SVM) models established using full wavelengths showed excellent performances and the PLS model was better with higher determination coefficients of prediction (R2P = 0.936) and lower root mean square errors of prediction (RMSEP = 5.21%). The simplified PLS and LS-SVM models using the seven optimal wavelengths selected by successive projections algorithm (SPA) also presented good performances. The spatial distribution map of K Value was generated by transferring the SPA-PLS model to each pixel of the images. The current study showed the suitability of using hyperspectral imaging to determine K Value for evaluation of chemical spoilage and freshness of fish fillets.

Junhu Cheng - One of the best experts on this subject based on the ideXlab platform.

  • developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet
    Journal of Food Engineering, 2016
    Co-Authors: Junhu Cheng, Dawen Sun, Xiaochao Zhang, Zhongxiang Song, Xinghai Chen, Hong Zhang
    Abstract:

    Abstract This study investigated the feasibility of developing a multispectral imaging method using Key wavelengths from hyperspectral images for modeling and simultaneously predicting total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and K Value in grass carp fillet during chemical spoilage. The established least-squares support vector machine (LS-SVM) and multiple linear regression (MLR) models using five successive projection algorithm (SPA)-selected and six genetic algorithm (GA)-selected wavelengths showed excellent performances for predicting TVB-N and K Value with R 2 P  > 0.900 and RPD > 3.000, and poor results for TBARS Value prediction. The LS-SVM model using six GA-selected wavelengths showed good reliability and was considered the best for simultaneous determination of TVB-N, TBARS and K Value. The distribution maps of chemical spoilage changes were generated using image processing algorithms. The results demonstrated the feasibility of developing a rapid and on-line multispectral imaging system using the feature wavelengths and chemometrics analysis.

  • Development of hyperspectral imaging coupled with chemometric analysis to monitor K Value for evaluation of chemical spoilage in fish fillets.
    Food chemistry, 2015
    Co-Authors: Junhu Cheng, Dawen Sun, Zhiwei Zhu
    Abstract:

    Abstract K Value is an important freshness index widely used for indication of nucleotide degradation and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400–1000 nm) for determination of K Value in grass carp and silver carp fillets was investigated. Partial least square (PLS) regression and least square support vector machines (LS-SVM) models established using full wavelengths showed excellent performances and the PLS model was better with higher determination coefficients of prediction (R2P = 0.936) and lower root mean square errors of prediction (RMSEP = 5.21%). The simplified PLS and LS-SVM models using the seven optimal wavelengths selected by successive projections algorithm (SPA) also presented good performances. The spatial distribution map of K Value was generated by transferring the SPA-PLS model to each pixel of the images. The current study showed the suitability of using hyperspectral imaging to determine K Value for evaluation of chemical spoilage and freshness of fish fillets.

Huixing Shen - One of the best experts on this subject based on the ideXlab platform.

  • postmortem changes of crucian carp carassius auratus during storage in ice
    International Journal of Food Properties, 2015
    Co-Authors: Yongkang Luo, Huixing Shen
    Abstract:

    Postmortem catabolism of Adenosine Triphosphate and Adenosine Triphosphate-related compounds, K Value, pH, and texture of crucian carp were investigated during storage in ice. ATP and Adenosine Diphosphate degraded to Inosinic acid within 48 hours postmortem. There was a good relationship between pH Value and IMP concentration (r = −0.753), IMP reached a top point at 3.33 ± 0.17 μmols/g in 4 hours postmortem; meanwhile, Hypoxanthine reached a bottom point at 0.038 ± 0.0052 μmol/g. K Value increased linearly (r = 0.96) from an initial Value of 0.54 to 1.66% in 48 hours postmortem. Texture analyses results suggested that rigor mortis lasted about 1 hour postmortem, after resolution of rigor, hardness, gumminess, and chewiness decreased in accordance with storage time (r = −0.88,−0.78, and −0.78, respectively). Those results indicated that it was better to effectively utilize the crucian carp in 2–4 hours postmortem. The K Value might not be a good indicator to monitoring the loss of freshness of crucian car...

  • establishment of quality predictive models for bighead carp aristichthys nobilis fillets during storage at different temperatures
    International Journal of Food Science and Technology, 2012
    Co-Authors: Hui Hong, Yongkang Luo, Sichao Zhu, Huixing Shen
    Abstract:

    Summary Quality predictive models were developed to predict the freshness of bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. Quality indices [sensory score, total volatile base nitrogen (TVB-N), total aerobic counts (TAC) and K Value] at −3, 0, 3, 9 and 15 °C were estimated and Kinetically modelled by the Arrhenius equation. The activation energy (EA) of sensory score, TVB-N, TAC and K Value was 78.17, 75.93, 106.53 and 76.21 KJ mol−1, and the corresponding rate constants (K0) were 1.16 × 1015, 2.60 × 1014, 4.05 × 1019 and 1.36 × 1015. The high regression coefficients (R2 > 0.87) indicated the acceptability of the zero-order reaction for sensory score, TVB-N, TAC and K Value. Relative errors between predicted and observed freshness indicators Values of sensory score, TVB-N, TAC and K Value were all below 10% except the Values at 6th day of K Value, 3rd day and 9th day of TVB-N. These results indicated that the models based on sensory score, TVB-N, TAC and K Value could effectively predict the freshness indicators of bighead carp fillets at the range of −3 to 15 °C.

  • quality predictive models of grass carp ctenopharyngodon idellus at different temperatures during storage
    Food Control, 2011
    Co-Authors: Lina Zhang, Huixing Shen, Yongkang Luo
    Abstract:

    Abstract To study quality changes in cold chain circulation, Kinetic models were developed to predict the freshness changes of grass carp at different temperatures during storage. Sensory assessment, total aerobic count (TAC), K Value, total volatile basic nitrogen (TVB-N) and 2-Thiobarbituric acid (TBA) at −3, 0, 3, 9 and 15 °C were accessed to investigate the relation between the freshness changes and temperature. The Kinetic models of sensory assessment, TAC, K Value, TVB-N and TBA with respect to storage time and temperature were developed based on Arrhenius equation. The high regression coefficients (R2 > 0.9) indicated the acceptability of the first-order reaction and Arrhenius model for predicting the quality changes of grass carp. Activation energies (EA) of sensory assessment, TAC, K Value, TVB-N and TBA are 114.38, 75.88, 57.11, 111.55, 63.09 KJ mol−1, and corresponding rate constants (K0) are 2.97 × 1020, 1.12 × 1013, 8.30 × 109, 8.34 × 1019, 9.06 × 1010 respectively. Relative errors between predicted and observed freshness indictors Values of TAC, K Value and TVB-N are all within ±10%. Therefore the quality changes of grass carp can be predicted based on the prediction model of TAC, K Value and TVB-N within −3–15 °C.

Victor Manuel Ocanohiguera - One of the best experts on this subject based on the ideXlab platform.

  • quality and shelf life of the adductor muscle of lion s paw scallop nodipecten subnodosus transported and stored whole in refrigeration
    2012
    Co-Authors: Edgar Ivan Jimenezruiz, Victor Manuel Ocanohiguera, Francisco Javier Castilloyanez, A Z Gracianoverdugo, Alfonso N Maedamartinez, Alejandro Varelaromero, Enrique Marquezrios
    Abstract:

    SUMMARY The effect of refrigerated transport during 48h and four days storage on the quality and shelf life of the adductor muscle of whole lion’s paw scallops (Nodipecten subnodosus) was evaluated. Proximal composition, ATP and related products, K-Value, total volatile bases (TVB-N) and trimethylamine (TMA-N), pH, and microbiological analyses were quantified. The muscle was found to be lean and high in protein. Levels of muscular ATP were initially low and the K-Value increased lineally, but according to this parameter the product was considered edible until the end of the storage period. With respect to TVB-N and TMA-N, the allowed limits were not exceeded. The pH level showed no significant variations during storage. According to TVB-N, TMAN Values and microbiological analyses performed, adductor muscle proved to be innocuous after four days under the conditions of transportation and storage utilized.

  • postmortem changes in the adductor muscle of pacific lions paw scallop nodipecten subnodosus during ice storage
    Food Chemistry, 2008
    Co-Authors: Ramon Pachecoaguilar, Alfonso N Maedamartinez, Guillermina Garciasanchez, M E Lugosanchez, Enrique Marquezrios, Victor Manuel Ocanohiguera
    Abstract:

    Abstract Postmortem biochemical, chemical, and physical changes of the adductor muscle of Pacific lions-paw scallop were studied during a 15-day storage period at 0 °C (ice). Content of ATP and breaKdown products, K Value, pH, trimethylamine, total volatile bases, water-holding capacity, colour, and texture changes were examined. K Value increased logarithmically (r2 = 0.95) from an initial Value of 40.3–79.7% on day 15. The spoilage indicators trimethylamine and total volatile bases increased from 15.6 to 30.7 and 1.3 to 6.8 mg N/100 g of sample, respectively, which indicated spoilage at the end of the storage period. Texture, colour, and pH were not affected; however, water-holding capacity decreased significantly, from 96.0% on day 1 to 86.0% on day 15. Overall results indicated that quality of Pacific lions-paw scallop adductor muscle was maintained during at least 12 days of ice storage.

  • postmortem biochemical and textural changes in the adductor muscle of catarina scallop stored at 0c
    Journal of Food Biochemistry, 2006
    Co-Authors: Victor Manuel Ocanohiguera, Alfonso N Maedamartinez, M E Lugosanchez, Ramon Pachecoaguilar
    Abstract:

    Postmortem characteristics of the adductor muscle of the Catarina scallop were evaluated for biochemical, chemical and textural changes during a 15-day storage period in ice (0C). K-Value, pH, nitrogen of trimethylamine (TMA-N), nitrogen of total volatile bases (TVB-N), water-holding capacity (WHC), color and texture changes were monitored. K Value increased linearly from an initial Value of 20.5 to 68.5% at day 15. Spoilage indicators TVB-N and TMA-N (mg/100 g) increased from 13.5 and 2.6 to 21.4 and 3.4, respectively. However, they remained below critical limits, suggesting low microbial activity. In contrast, texture, pH, WHC, and color were not affected. Overall results indicated that the quality of iced Catarina scallop adductor muscle pacKed in ice was maintained over a period of 15 days.