Modeling quality changes in Pacific white shrimp ( Litopenaeus vannamei ) during storage: Comparison of the Arrhenius model and Random Forest model

Abstract

To investigate the quality changes of Pacific white shrimp stored at 4, −3, and −20°C, indicators including sensory assessment, pH, texture (hardness, springiness, gumminess, chewiness), thiobarbituric acid (TBA), total sulfhydryl content, Ca2+‐ATPase activity, and total viable counts (TVC) were studied in this work. The Random Forest model was chosen to estimate the quality changes of these indicators in comparison with the Arrhenius model. During different temperatures, pH, TBA, and TVC increased with the extension of storage time, while the other indicators decreased. Compared with the Arrhenius model, the relative errors of quality indicators of the Random Forest model were below 10%, r2 was close to 1, and root mean square error was mostly below 0.1, which meant a better fitting property for these indicators. Thus, the Random Forest model with higher prediction accuracy is a hopeful method for predicting the changes in the quality of Pacific white shrimp. Practical applications The Random Forest model provides a more accurate and convenient model to predict the quality changes of Pacific white shrimp under the temperature range from −20°C to 4°C, which shows a potential use for shrimp preservation and processing. Random forest model cannot only be used for estimating soil calcium carbonate and other regression issues, but also assessing the shelf life by predicting the values of quality indicators of aquatic products during its storage.

Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage

“…During storage of shrimp muscle, proteins underwent denaturation, oxidation ( Chen et al, 2020 ), degradation ( Qian et al, 2015 ), and color changes ( Lee et al, 2022 ), as well as changes in the tenderness and water-holding capacity ( Okpala 2015 ) of the shrimp muscle. Among the DAPs shown in Table 1 , related proteins are also associated with quality.…”

“…The degree of protein denaturation and oxidation is one of the main factors causing changes in the quality of processed aquatic products, related to the storage temperature and the length of storage time ( Chen et al, 2020 ). Protein denaturation leads to the exposure of amino acid residues and the oxidation of some amino acids.…”

“…L. vannamei has the advantages of strong reproduction, fast growth, and strong disease resistance, making up an annual harvest of 1.98 million tons in 2022 China ( Anonymous, 2022 ). Simultaneously, L. vannamei is becoming one of the most important internationally traded fishery products and an economically aquatic resource because of its growing farm production and economic significance ( Chen et al, 2020 ).…”

Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes

“…It may be that upon mortality, anaerobic glycolysis occurred producing large amount of lactic acid leading to a sharp decrease in pH during the early stages. Subsequent degradation of protein by endogenous enzymes and microorganisms to amino acids, indole, histamine, and various basic substances would then arrest pH decline (Chen et al, 2021). Our results showed that UIF group had the lowest decline rate while the RF group had the highest rate, which may be due to the faster freezing rate in UIF, contributing to better preservation of muscle tissues as discussed previously.…”

Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage

“…This result revealed that the refrigerated shrimp surimi could only last 2–3 days. A previous study suggested that the edibility and market value of shrimp products are severely jeopardized when their TVC reaches 10 6 CFU/g [22] . The results further demonstrated both PDT and SPDT treatment could significantly decline the increase in TVC, with SPDT showing better bactericidal effects.…”