Processing optimization and quality assessment for the innovative product of canned soybean paste oyster

LI, Kaiqiang; ZHANG, Zhixin; YE, Hongru; REN, Wenwen; Huang, Luqiang; Chen, Huibin

doi:10.1590/fst.93622

Cited by 2 publications

(2 citation statements)

References 27 publications

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“…The sample from TD cooked was on the negative axis of PC1 and the ST product was on the positive axis of PC1, which indicated that the processing method had an obvious effect on the taste. It could be that high temperature sterilization at 121 °C led to strong interactions between proteins and fats, which resulted in a change of taste (Li et al, 2022).…”

Section: Electronic Tongue and Nose Analysismentioning

confidence: 99%

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

et al. 2023

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The diced chicken with mushroom was taken as the research object to investigate the differences in quality and protein digestion characteristics between traditional (TD) cooked and prefabricated (ST) product. The results showed that compared to TD cooked, the acceptability and flavor of sensory evaluation of ST product decreased significantly, while the taste and chewiness improved remarkably. In addition, the bound and immobilized water were found transferred to free water indicated the water holding capacity decreased and meat softened. The analysis of gas chromatography-mass spectrometry (GC-MS) indicated that hexal, octanal and volatile substances from spices were the key substances causing flavor differences between the two methods and could be further distinguished by the electronic nose and tongue. The results of digestion in vitro showed that the protein digestibility, release rate of peptide and free amino-acid in the ST product were higher than that in the TD cooked. The contents of α-helix and β-sheet decreased with the increase of digestion time in the two methods, while the α-helix content of the ST product was lower during the first 60 min of intestinal digestion than that in TD cooked. These findings give a new insight into the associations of processing methods with meat quality.

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Section: Electronic Tongue and Nose Analysismentioning

confidence: 99%

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

et al. 2023

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“…Soybean is an annual herb and is the most important legume in the world. Soybean is rich in nutrients such as oil and protein, which have been widely used in the medical and food fields [1]. In daily consumption and soybean planting, the damage degree of soybean directly affects the nutritional value and survival rate of the plant.…”

Section: Introductionmentioning

confidence: 99%

A Soybean Classification Method Based on Data Balance and Deep Learning

Zhang

2023

Applied Sciences

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Soybean is a type of food crop with economic benefits. Whether they are damaged or not directly affects the survival and nutritional value of soybean plants. In machine learning, unbalanced data represent a major factor affecting machine learning efficiency, and unbalanced data refer to a category in which the number of samples in one category is much larger than that in the other, which biases the classification results towards a category with a large number of samples and thus affects the classification accuracy. Therefore, the effectiveness of the data-balancing method based on a convolutional neural network is investigated in this paper, and two balancing methods are used to expand the data set using the over-sampling method and using the loss function with assignable class weights. At the same time, to verify the effectiveness of the data-balancing method, four networks are introduced for control experiments. The experimental results show that the new loss function can effectively improve the classification accuracy and learning ability, and the classification accuracy of the DenseNet network can reach 98.48%, but the classification accuracy will be greatly reduced by using the data-augmentation method. With the binary classification method and the use of data-augmentation data sets, the excessive number of convolution layers will lead to a reduction in the classification accuracy and a small number of convolution layers can be used for classification purposes. It is verified that a neural network using a small convolution layer can improve the classification accuracy by 1.52% using the data-augmentation data-balancing method.

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Processing optimization and quality assessment for the innovative product of canned soybean paste oyster

Cited by 2 publications

References 27 publications

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

A Soybean Classification Method Based on Data Balance and Deep Learning

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