Abstract
In this study, the changes in centrifugal loss, TVB-N, K-value, whiteness and sensory evaluation of glazed large yellow croaker were analyzed at −10, −20, −30 and −40 °C storage. The Arrhenius prediction model and long-short-term memory neural networks (LSTM-NN) prediction model were developed to predict the shelf-life of the glazed large yellow croaker. The results showed that the quality of glazed large yellow croaker gradually decreased with the extension of frozen storage time, and the decrease in quality slowed down at lower temperatures. Both the Arrhenius model and the LSTM-NN prediction model were good tools for predicting the shelf-life of glazed large yellow croaker. However, for the relative error, the prediction accuracy of LSTM-NN (with a mean value of 7.78%) was higher than that of Arrhenius model (with a mean value of 11.90%). Moreover, the LSTM-NN model had a more intelligent, convenient and fast data processing capability, so the new LSTM-NN model provided a better choice for predicting the shelf-life of glazed large yellow croaker.
Highlights
As a nutritious and delicious seawater product, large yellow croaker (Pseudosciaena crocea) is widely loved by consumers
Water holding capacity (WHC) is one of the important characteristics reflecting the quality of fish, which can be reflected by centrifugal loss
After 90 days, the centrifugal loss of large yellow croaker stored at −10 ◦C had reached 21.93% which was 5.80% higher than the initial level, and after 180 days of storage, the centrifugal loss of large yellow croaker stored at −20 ◦C, −30 ◦C and −40 ◦C increased by 5.95%, 3.38%, and 2.65%, respectively
Summary
As a nutritious and delicious seawater product, large yellow croaker (Pseudosciaena crocea) is widely loved by consumers. Freezing is considered one of the most effective methods of fish preservation, which is widely used both onshore and on fishing vessels. Freezing can significantly extend the shelf-life of fish, inevitably, cryopreservation can lead to several undesirable effects, including moisture loss, protein degradation, loss of freshness, and microstructural disorders [6]. To minimize these undesirable effects, one promising method is achieved by the ice glazing [7,8]. Pre-frozen large yellow croaker is immersed in an ice-cold solution for some time, and the solution forms a thin layer of ice on the surface of the fish, which is considered as a protective layer that serves to avoid contact between the fish and air, reduce dry consumption, and reduce temperature fluctuations [9]
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