Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

Yao, Ling; Luo, Yongkang; Sun, Yanan; Shen, Huixing

doi:10.1016/j.jfoodeng.2011.06.034

Cited by 59 publications

(63 citation statements)

References 24 publications

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“…[25] A sample (5 g) was homogenised with 45 mL distilled water and then stirred for 30 min. The mixture was filtered, and the EC of filtrate was determined by a digital EC meter (DDS-307A, Shanghai leici scientific instrument co., LTD, Shanghai, China).…”

Section: Electrical Conductivitymentioning

confidence: 99%

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Luan

Yuan

et al. 2017

International Journal of Food Properties

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The combined effect of superchilling and tea polyphenols on the preservation quality of hairtails was assessed in terms of pH, electrical conductivity, K value, TVB-N, TBARS, total plate count, and sensory assessment. Hairtail blocks were subjected to three treatments: frozen at −18°C, superchilling at −3°C, and superchilling at −3°C after immersed in a 6.0 g/L tea polyphenols solution, respectively. For storage of 30 days, the TBARS value of hairtails increased steadily from 0.41 mg/100 g to 1.83, 1.38, 1.14 mg/100 g (p < 0.05) in the samples that were superchilled at −3°C, frozen at −18°C, and superchilled at −3°C with tea polyphenols, respectively. The TVB-N, microbial growth, electrical conductivity, and K values also exhibited an increasing trend (p < 0.05), similar to that obtained with the TBARS values, whereas the stability of sensory scores decreased (p < 0.05). Compared with superchilling samples, all these quality indicators have been improved in combined treated samples. Indicators such as pH, TVBN, and TBARS in combined treated samples even showed better results than those in frozen samples. These results suggested that superchilling with tea polyphenols provided an effective approach for inhibiting lipid oxidation and microbial growth, retarding the deterioration, and maintaining the inherent and fresh quality of hairtails. ARTICLE HISTORY

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Section: Electrical Conductivitymentioning

confidence: 99%

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Luan

Yuan

et al. 2017

International Journal of Food Properties

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“…The EC was determined as described by Yao et al (2011). A sample of 10 g fish flesh was homogenized with 100 mL distilled water and then stirred for 30 min.…”

Section: Determination Of Ecmentioning

confidence: 99%

“…EC was widely used in meat research to evaluate the quality of meat. Yao et al (2011) used EC to measure the quality of crucian carp (Carassius carassius) flesh. Banach and Żywica (2010) tried to use EC to examine the types of beef meat.…”

Section: Ecmentioning

confidence: 99%

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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In order to evaluate the effect of super chilling (−3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3°C and 11 days at −3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

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“…The Arrhenius model was used successfully to describe reaction ratetemperature relations in food systems, but several studies proved that the Arrhenius model was unsuitable to predict changes in aquatic products at later stages of spoilage during low-temperature storage (Bao et al 2013;Yao et al 2011). Artificial neural networks (ANN), including backpropagation neural networks (BP-NN) and radial basis function neural networks (RBF-NN), are a set of mathematical models whose main algorithmic features were inspired by the functioning of human brains (Marini 2009).…”

Section: Introductionmentioning

confidence: 99%

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

Wang

Kong

et al. 2015

Food Bioprocess Technol

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To evaluate and predict the freshness of brined bream (Megalobrama amblycephala) fillets stored at different temperatures, changes in quality [nucleotide degradation products (IMP, HxR, Hx), K value, sensory assessment (SA), total aerobic counts (TAC), thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N)] were investigated. The Arrhenius model, back-propagation neural network (BP-NN), and radial basis function neural network (RBF-NN) were established and compared. The RBF-NN predicted changes of SA, TAC, K value, TVB-N, TBARS, and HxR of brined fillets during storage with relative errors all within ±5 %, while the BP-NN values were all within ±10 % (except for the values at day 2 for K value, day 2 and day 4 for HxR). For the Arrhenius model, the relative errors of TVB-N were all within ±10 %, and those of SA, TAC, K value, TBARS, and HxR ranged from 0.58 to 44.37 %. Thus, RBF-NN is a promising method for predicting the changes in the quality of bream during storage at 270-282 K.

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Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

Cited by 59 publications

References 24 publications

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

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