Application of Backpropagation-Artificial Neural Network in Quality Prediction of Irradiated Black Pepper Beef

被引：0

作者：

You Y. ^{[1
]}

Huang X. ^{[1
]}

Xiao S. ^{[1
]}

Liu Q. ^{[1
]}

Lan B. ^{[2
]}

Hu X. ^{[3
]}

Wu J. ^{[2
]}

Yang J. ^{[1
]}

Zeng X. ^{[1
]}

机构：

[1] Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Academy of Contemporary Agricultura

[2] Guangdong Industrial Cobalt-60 Gamma-ray Application Engineering Technology Research Center, Guangzhou

[3] Guangzhou Huang-shanghuang Group Co. Ltd., Guangzhou

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 08期

关键词：

!sup]60[!/sup]Co-γ radiation; backpropagation-artificial neural network; black pepper beef; predictive model; quality;

D O I：

10.7506/spkx1002-6630-20230514-122

中图分类号：

学科分类号：

摘要：

To investigate the effects of different irradiation treatments on the quality of black pepper beef during storage, a backpropagation-artificial neural network (BP-ANN) model for predicting various quality attributes of black pepper beef was developed based on physicochemical indicators. Irradiation at a dose of 3–4 kGy effectively delayed the loss of juice, lipid oxidation, and protein degradation in black pepper beef during storage, maintained its hardness and microstructure, and increased the contents of umami (Asp) and sweet (Gly, Ala and Ser) amino acids. The BP-ANN model was optimized with the juice loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, tropomyosin band intensity ratio, myosin heavy chain band intensity ratio, and total free amino acid content of irradiated black pepper beef as input variables. The ReLU function was used as the activation function, with 14 neurons in the hidden layer and 100 iterations. The results showed that the 6-14-6 BP-ANN model could predict the quality changes of irradiated black pepper beef well, and have great potential in predicting various qualities of irradiated meat products. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：228 / 237

页数：9

共 15 条

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