پژوهش و نوآوری در علوم و صنایع غذایی
پیش‌بینی ماندگاری فیلۀ میگوی سفیدغربی در شرایط انجماد براساس مدل آرنیوس و شبکۀ عصبی مصنوعی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
2 گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
چکیده
برای ارزیابی پیش‌بینی ماندگاری فیلۀ میگوی سفیدغربی با استفاده از مدل ریاضی آرنیوس و شبکۀ عصبی مصنوعی در دماهای متفاوت (15-، 25-، 35- و 45- درجۀ سانتی‌گراد)، تغییرات کیفی فیله شامل پروتئین‌های قابل استخراج از نمک (SEP)، شاخص K، میزان بازهای نیتروژن فرار کل (TVB-N)، شاخص پراکسید (PV)، مقدار اسید تیوباربیتوریک (TBARS)، هدایت الکتریکی (EC) و ارزیابی حسی (SA) بررسی شدند. برای مدل آرنیوس دامنۀ خطای نسبی بین مقادیر اندازه‌گیری‌شده و پیش‌بینی‌شده برای فاکتورهای کیفی TVB-N، SA، EC، TBARS، K و SEP به‌ترتیب 15/12-73/17-، 54/04-2/13-، 47/62-6/1-، 81/00-0/0-، 99/02-25/2- و 0/82-5/59- درصد قرار داشت. درمورد مدل شبکۀ عصبی مصنوعی، دامنۀ خطای نسبی بین مقادیر پیش‌بینی‌شده و اندازه‌گیری‌شده برای فاکتورهای کیفی TVB-N، SA، EC، TBARS، K و SEP به‌ترتیب 0/00، 0/00، 0/00-0/38-، 0/00، 0/00 و 0/30-0/80- درصد قرار داشت. مقادیر حداقل مربعات خطای مدل شبکۀ عصبی مصنوعی در اکثریت فاکتورهای کیفی کمتر از مدل آرنیوس بود. ضریب R2 مربوط به فاکتورهای کیفی فیلۀ میگوی منجمد به‌دست‌آمده از مدل شبکۀ عصبی مصنوعی به‌جزء درمورد فاکتور SA، بیشتر از مدل آرنیوس بود. مدل شبکۀ عصبی مصنوعی توانست روند تغییرات کیفیت میگوهای نگهداری‌شده طی 6 ماه دورۀ انجماد، در دماهای 15- تا 45- درجۀ سانتی‌گراد، در مقایسه با مدل آرنیوس را بهتر نشان دهد.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 3
آذر 1402صفحه 369-384
- تاریخ دریافت: 22 فروردین 1402
- تاریخ بازنگری: 22 تیر 1402
- تاریخ پذیرش: 05 مرداد 1402
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