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11. Prediction Modeling of Egg Shelf Life and Storage Time Based on Back Propagation (BP) Neural Network

Author

LU Yifeng, HE Zihao, ZENG Xianming, XU Xinglian, HAN Minyi

Subjects
eggs, shelf life, storage time, back propagation neural network, prediction model, Food processing and manufacture, TP368-456
Abstract

To investigate the shelf life of eggs from different chicken breeds stored at various temperatures, Haugh unit, air cell depth, yolk index, albumen pH and mass loss of eggs from Jingfen 6 and Hy-Line Grey laying hens stored under refrigerated (4 ℃) or room temperature (25 ℃) conditions were examined. Taking Haugh unit below 60 as the end of shelf life, the shelf life of eggs from both breeds was found to be 12 and 83 days under ambient and refrigerated storage conditions, respectively. To develop prediction models for egg shelf life and storage time using back propagation artificial neural network (BP-ANN), Haugh unit, the most important indicator of egg freshness, was taken as an input parameter, and the other input parameters were selected based on the results of Pearson correlation analysis and used in descending order of correlation with Haugh unit. The specific input parameters were determined based on the performance of the models on the prediction set, and the BP-ANN models with optimized number of neurons in the hidden layer were compared with the other machine learning models partial least squares regression (PLSR) and support vector regression (SVR) models. The results showed that the BP-ANN models had higher accuracy in predicting the remaining shelf life and storage time of eggs compared to the PLSR and SVR models. This study provides a reference for determining the shelf life of eggs at different storage temperatures and technical support for the rapid, accurate and simultaneous prediction of the remaining shelf life and storage time.

Published
2023
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29. Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken.

Author

WANG Xiaoming, SHI Jinming, HAN Minyi, WANG Xiaozhi, LI Lingyun, JIN Shuangshuang, and DONG Huafa

Subjects
EDIBLE coatings, FOOD pasteurization, CHICKEN as food, MEAT storage, MICROBIAL products, MICROBIAL growth
Abstract

To investigate the effects of different pasteurization processes (85 °C for 20 min and 75 °C for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 °C for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 °C pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage. [ABSTRACT FROM AUTHOR]

Published
2024
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44. Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin

Author

Fang, Tian, primary, Han, Mengfan, additional, Wang, Yue, additional, Xiang, Xiaomei, additional, Chen, Lin, additional, Yang, Huijuan, additional, Kang, Zhuangli, additional, Huang, Feng, additional, Fan, Xiaojing, additional, Han, Minyi, additional, Xu, Xinglian, additional, Zhou, Guanghong, additional, Ullah, Niamat, additional, and Feng, Xianchao, additional

Published
2023
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