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- Title
Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment.
- Authors
Jiaxu Dong; Xiaoyan Fang; Huihui Wang; Xu Zhang; Xueheng Tao
- Abstract
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%.
- Subjects
TAMPA International Airport; ABALONES; HEAT treatment; FOOD texture; BACK propagation; MUSCLES
- Publication
Journal of Food Quality, 2017, p1
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1155/2017/2069470