Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment
Joint Authors
Zhang, Xu
Tao, Xueheng
Dong, Jiaxu
Fang, Xiaoyan
Wang, Huihui
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-09-20
Country of Publication
Egypt
No. of Pages
9
Abstract EN
The effects of different heat treatments on abalones’ texture properties and sensory characteristics were studied.
Thermal processing of abalone muscle was analyzed to determine the optimal heat treatment condition based on fuzzy evaluation.
The results showed that heat treatment at 85°C for 1 hour had certain desirable effects on the properties of the abalone meat.
Specifically, a back propagation (BP) neural network was introduced to predict the equations of statistically significant sensory hardness, springiness, and smell using the texture data gained through TPA (texture profile analysis) experiments as input and sensory evaluation data as the desired output.
The final outcome was that the predictability was proved to be satisfactory, with an average error of 6.93%.
American Psychological Association (APA)
Dong, Jiaxu& Fang, Xiaoyan& Wang, Huihui& Zhang, Xu& Tao, Xueheng. 2017. Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175772
Modern Language Association (MLA)
Dong, Jiaxu…[et al.]. Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment. Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1175772
American Medical Association (AMA)
Dong, Jiaxu& Fang, Xiaoyan& Wang, Huihui& Zhang, Xu& Tao, Xueheng. Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175772
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175772