title: Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage.
abstract: To investigate and predict quality of 2% brined common carp (Cyprinus carpio) fillets during frozen storage, free fatty acids (FFA), salt extractable protein (SEP), total sulfhydryl (SH) content, and Ca(2+)-ATPase activity were determined at 261 K, 253 K, and 245 K, respectively. There was a dramatic increase (P<0.05) in FFA and a sharp decrease (P<0.05) in SH at 261 K during the first 3 weeks. SEP decreased to 67.31% after 17 weeks at 245 K, whereas it took about 7 weeks and 13 weeks to decrease to the same extent at 261 K and 253 K, respectively. Ca(2+)-ATPase activity kept decreasing to 18.28% after 7 weeks at 261 K. Furthermore, radial basis function neural networks (RBFNNs) were developed to predict quality (FFA, SEP, SH, and Ca(2+)-ATPase activity) of brined carp fillets during frozen storage with relative errors all within ±5%. Thus, RBFNN is a promising method to predict quality of carp fillets during storage at 245-261 K.
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors: Chunli
authors: C
authors: Kong
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors: Huiyi
authors: H
authors: Wang
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors: Dapeng
authors: D
authors: Li
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors: Yuemei
authors: Y
authors: Zhang
authors: School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China.
authors: Jinfeng
authors: J
authors: Pan
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China.
authors: Beiwei
authors: B
authors: Zhu
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: luoyongkang@cau.edu.cn.
authors: Yongkang
authors: Y
authors: Luo
mesh_terms: D000818:Animals; D002347:Carps / Q000254:growth & development*; D063427:Food Quality; D005628:Frozen Foods; D016571:Neural Networks, Computer; D012492:Salts / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*
chemical_list: D012492:Salts; C017082:brine
keywords: Common carp; Frozen storage; Quality changes; Radial basis function neural network