title: Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks.
abstract: An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0-12% CDF as the decision variable, and limiting values of several physico-chemical and textural parameters (moisture content, water activity, pH, colour, non-protein nitrogen, free fatty acid, compression work and hardness) as constraints. The evolution of each quality parameter during the ripening process was estimated by developing a multi-layer feed forward artificial neural network (ANN), taking into consideration the CDF concentration and the ripening time as independent variables. Results indicate an optimum CDF concentration of 4.9% with a good correlation between experimental and estimated values (mean relative error≤3.35%).
authors.affiliation: Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
authors.forename: Valeria S
authors.initials: VS
authors.lastname: Eim
authors.forename: Susana
authors.initials: S
authors.lastname: Simal
authors.forename: Carmen
authors.initials: C
authors.lastname: Rosselló
authors.forename: Antoni
authors.initials: A
authors.lastname: Femenia
authors.forename: José
authors.initials: J
authors.lastname: Bon
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D018552:Daucus carota / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D016571:Neural Networks, Computer; D011312:Pressure; D013552:Swine