Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Feng, Xiao; Zhu, Yiyi; Liu, Qin; Lai, Shaojuan; Yang, Hongshun

doi:10.1007/s11947-018-2166-6

Cited by 2 publications

(1 citation statement)

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“…But the threshold of spoilage varies between standards, or subjects, e.g., fish or meat. As a common practice [12][13][14] , the spoilage threshold for fresh and frozen meat, according to National Standard [15] , was adopted in this work as a rejection limit.…”

Section: Measurement Of Tvb-n Contentmentioning

confidence: 99%

Prediction and evaluation method of TVB-N values distribution in pork by hyperspectral imaging

TANG

Wang

Xing

et al. 2021

International Journal of Agricultural and Biological Engineering

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Hyperspectral imaging makes it possible to map the spatial distribution of quality-indicating attributes over biological targets. However, inconsistencies may arise between these newly available qualitymaps of the same piece of the biological target from different chemometric models. Therefore, such inconsistency of the spatial prediction of the freshness-indicating attribute of total volatile basic nitrogen (TVB-N) over pork loins (Longissimus dorsi) was investigated in this work from the perspective of the accuracy and variation of pixel-wise prediction over the top-surfaces. The partial least square regression (PLSR)-based chemometric modelling was performed on the characteristic spectra of a target extracted from regions-of-interest (ROIs) of both the whole meat and the lean part only, after spectral preprocessing and spatial filtering, and coupled with waveband selection using successive projections algorithm (SPA). Results showed that all PLSR models achieved good and stable predictions of the average TVB-N values of pork loins, despite the differences of data-preprocessing or numbers of wavebands, with R 2 p being in the range from 0.832 to 0.889 for Meat-ROI and an even higher range from 0.846 to 0.912 if using Lean-ROIs, even with a reduced number of wavebands, accuracy remaining high in the range of R 2 p from 0.722 to 0.889 for Meat-ROIs and from 0.704 to 0.900 for Lean-ROIs. In contrast, however, devastating differences emerged between the predicted TVB-N distributions over a top-surface. Results showed that excessive variation of pixel-wise predictions rendered utterly useless distribution maps resulted from a direct application of the PLSR or PLSR_SPA models from Meat or Lean ROIs, quantified by root-mean-error (RMSE) of pixel-wise predictions over 21.6 mg/100 g without PLSR, or even the worse with PLSR-SPA, shooting absurdly high about 55 mg/100 g. After appropriate spatial filtering, the excessive between-pixel variation was suppressed to below 8.5 mg/100 g in RMSE, presenting visually better distribution maps, but at a significant loss in accuracy, R 2 p dropping from 0.79 to a barely enough 0.58 for Meat-ROI, and from 0.86 to a failing value of 0.42 for Lean-ROI. In conclusion, though good and reliable for the average TVB-N prediction of larger surfaces such as that of pork loins, hyperspectral imaging-based prediction of TVB-N distribution is more challenging. A compromise must be made between the accuracy and visual goodness of such quality maps and a meaningful variation of the pixel-wise values, possibly with appropriate spatial filtering. And never trust a quality-indicating map, even if a visually pleasing one, without going through the evaluation of its accuracy and pixel-wise variation.

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Section: Measurement Of Tvb-n Contentmentioning

confidence: 99%

Prediction and evaluation method of TVB-N values distribution in pork by hyperspectral imaging

TANG

Wang

Xing

et al. 2021

International Journal of Agricultural and Biological Engineering

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Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein

Nasyiruddin¹,

Noman²,

Mahdi³

et al. 2021

IFRJ

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The present work aimed to evaluate the combined influences of salt sodium chloride (NaCl) concentration and low-frequency ultrasound on the functionality of silver carp myofibrillar protein (MP). Silver carp MP was set using different salt concentrations (0.2, 0.4, 0.6, and 0.8 M NaCl) and low-frequency ultrasound treatment (12 min, 350 W). The samples showed a high solubility (85.30 - 93.80%) across various treatments. The turbidity was lowered significantly by increasing the salt concentration with no sonication, while the turbidity changes were insignificant with the combination treatment (NaCl + U12). Ultrasonic treatment of combined 0.4 M salt (NaCl 0.4 M + U12) achieved the highest water holding capacity (WHC) making up 6.46 g water/g MP. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) inhibition ranged from 16.33 to 43% and 13.27 to 25.69%, respectively, and the highest values were shown in the sample containing 0.4 M salt with sonication (NaCl 0.4 M + U12). It could be concluded that the best treatment was ultrasonic with 0.4 M salt (NaCl 0.4 M + U12). The treatment provided the optimal antioxidant activity with good protein solubility and WHC. The integrated results indicate that employing NaCl with ultrasonic treatments (NaCl + U12) could improve the functionality of silver carp MP. These results are very promising for increasing the potential advantage of this fish species as the sources of proteins for several applications.

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Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Cited by 2 publications

References 0 publications

Prediction and evaluation method of TVB-N values distribution in pork by hyperspectral imaging

Prediction and evaluation method of TVB-N values distribution in pork by hyperspectral imaging

Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein

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