Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of
            <i>Thamnaconus septentrionalis</i>

Sun, Ziting; Kong, Qing; Chen, Jie; Mou, Haijin; Liu, Tongjie

doi:10.1111/jfpp.17244

Cited by 1 publication

(2 citation statements)

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“…The protein content of the wheat samples was determined using the Kjeldahl method 19 . This method involves breaking down the proteins in the sample through catalytic heating.…”

Section: Methodsmentioning

confidence: 99%

“…The protein content of the wheat samples was determined using the Kjeldahl method. 19 This method involves breaking down the proteins in the sample through catalytic heating. Subsequently, the ammonia produced combines with sulfuric acid to generate ammonium sulfate, and the protein content is derived from the measured nitrogen quantity.…”

Section: Determination Of the Protein Contentmentioning

confidence: 99%

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Detection of wheat saccharification power and protein content using stacked models integrated with hyperspectral imaging

Huang,

Tian,

Yang

et al. 2024

J Sci Food Agric

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BACKGROUNDWheat is one of the key ingredients used to make Chinese liquor, and its saccharification power and protein content directly affect the quality of the liquor. In pursuit of a non‐destructive assessment of wheat components and the optimization of raw material proportions in liquor, this study introduces a precise predictive model that integrates hyperspectral imaging (HSI) with stacked ensemble learning (SEL).RESULTSThis study extracted hyperspectral information from 14 different varieties of wheat and employed various algorithms for preprocessing. It was observed that multiplicative scatter correction (MSC) emerged as the most effective spectral preprocessing method. The feature wavelengths were extracted from the preprocessed spectral data using three different feature extraction methods. Then, single models (support vector machine (SVM), backpropagation neural network (BPNN), random forest (RF), and gradient boosting tree (XGBoost)) and a SEL model were developed to compare the prediction accuracies of the SEL model and the single models based on the full‐band spectral data and the characteristic wavelengths. The findings indicate that the MSC–competitive adaptive reweighted sampling–SEL model demonstrated the highest prediction accuracy, with Rp2 (test set‐determined coefficient) values of 0.9308 and 0.9939 for predicting the saccharification power and protein content and root mean square error of the test set values of 0.0081 U and 0.0116 g kg−1, respectively.CONCLUSIONThe predictive model established in this study, integrating HSI and SEL models, accurately detected wheat saccharification power and protein content. This validation underscores the practical potential of the SEL model and holds significant importance for non‐destructive component analysis of raw materials used in liquor. © 2024 Society of Chemical Industry.

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“…The protein content of the wheat samples was determined using the Kjeldahl method 19 . This method involves breaking down the proteins in the sample through catalytic heating.…”

Section: Methodsmentioning

confidence: 99%

Section: Determination Of the Protein Contentmentioning

confidence: 99%