Application of Support Vector Classification Algorithms for the Prediction of Quality Level of Frozen Shrimps (Litopenaeus vannamei) Suitable for Sensor-Based Time-Temperature Monitoring

Ahmad, Imran; Jeenanunta, Chawalit

doi:10.1007/s11947-014-1377-8

Cited by 15 publications

(12 citation statements)

References 18 publications

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“…MP group was the lowest, which might be caused by dissolution of shrimp muscles during immersion (Chantarasuwan et al ., ). Moreover, it is known when the values of L* and b* are higher than 51 and 9.1, and the value of a* is lower than 5.9 (Ahmad & Jeenanunta, ), shrimp shown a high colour quality. Therefore, the lightness (L*) and yellowness (b*) of shrimp were high quality, but the redness (a*) was low quality.…”

Section: Resultsmentioning

confidence: 97%

“…Numerous researchers had proved that temperature fluctuation, formation of large ice crystals and activities of proteinase or microorganism would induce water loss, fat oxidation, protein denaturation, textural change and colour fading (Ramírez‐Guerra et al ., ; Ahmad & Jeenanunta, ). This paragraph would introduce briefly the differences of water retention of frozen shrimp treated with 0.4% NaCl, PHSDEW‐DH3% and mixed phosphates at −18 °C for 15 days.…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

Yang

Wang

Zhao

et al. 2017

Int J of Food Sci Tech

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Summary The influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis (DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when compared to which immersed in 0.4% NaCl, 3.5% mixed phosphates and other PHSDEW with different DH (1%, 2% and 5%) (P < 0.05). This treatment made muscle fibres retain the most appropriate compact and regular microstructure and improved the thermal stability of shrimp protein as well (P < 0.05). SDS‐PAGE protein patterns revealed shrimp protein would dissolve out during immersion, while only could PHSDEW infiltrate into shrimp muscle. It suggested PHSDEW would be developed as a new type of water retention agent replaced phosphate used in shrimp or other seafoods, which will decrease the waste of salt duck egg white.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

Yang

Wang

Zhao

et al. 2017

Int J of Food Sci Tech

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show abstract

“…(2) Initial population [10]. It is assumed that the population generates the initial solution randomly, the evolutionary algebra is T, and the current iteration algebra is t. The search iteration is continued according to certain rules and finally stopped after a certain condition is adapted or the number of iterations reaches the extreme value.…”

Section: Specific Improvement Of Genetic Algorithmmentioning

confidence: 99%

Optimizing the transportation route of fresh food in cold chain logistics by improved genetic algorithms

Jing¹

2019

Int. J. Metrol. Qual. Eng.

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At present, fresh food logistics transportation in China is still in the primary stage of development, transportation costs are rising, and cold chain logistics path design is unreasonable. Therefore, the optimization and prediction of the cold chain transportation route of fresh food has become the focus of the research in this field. Based on the principle of genetic algorithm, this paper designs an improved genetic algorithm to solve the problem of urban cold chain transportation path. In order to optimize the distribution path and minimize the total cost, a cold chain transport model is established. Through the simulation coding and calculation of the model, the influence of genetic algorithm on the optimization of the cold chain transport path is explored to reduce the cost and price of cold chain logistics transport, improve the transport efficiency, and thus improve the economic benefits of enterprises in this field. Through experiments, the optimal solution of the example is obtained, and compared with the traditional algorithm, it is proved that all the paths obtained by the improved genetic algorithm conform to the model with capacity constraint and time window constraint, and there is an optimal path for the most energy saving. In conclusion, the transport path of cold chain logistics calculated by the improved genetic algorithm is more optimized than the traditional algorithm and greatly improves the transport efficiency.

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“…140 prawns was treated with crashed ice to a sudden death, and soaked into 10 L of sea water (25°C) for two hours (in the pre-experiment, five soaking times (0 h, 1 h, 2 h, 3 h, 4 h) were considered and the freshness levels of prawns were not changed until 2 h of soaking process), while the other 140 prawns was treated to death with the same method without soaking process. Following peeling, 70 soaked prawns and 70 fresh prawns were packaged with plastic bags and stored at a constant temperature of À18°C for two months (freezing without glaze was preferable for storage of prawns for no more than 2 months (Gonçalves and Junior, 2009) and a linear-increase in TVB-N levels was not found until 2 months of frozen storage (Ahmad and Jeenanunta, 2014), namely 70 for frozen-fresh group and 70 for frozen-soaked group. For comparison, the remaining prawns without freezing were used as unfrozen samples, namely 70 for unfrozen-fresh group and 70 for unfrozen-soaked group.…”

Section: Sample Preparationmentioning

confidence: 99%

Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

Dai

Cheng

Sun

et al. 2015

Journal of Food Engineering

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Application of Support Vector Classification Algorithms for the Prediction of Quality Level of Frozen Shrimps (Litopenaeus vannamei) Suitable for Sensor-Based Time-Temperature Monitoring

Cited by 15 publications

References 18 publications

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

Optimizing the transportation route of fresh food in cold chain logistics by improved genetic algorithms

Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

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