Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Xiaoxia Huang; Yun You; Xiaofang Zeng; Qiaoyu Liu; Hao Dong; Min Qian; SiLi Xiao; Limei Yu; Xin Hu

doi:10.1016/j.foodchem.2023.137806

Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Food Chem. 2024 Mar 30;437(Pt 1):137806. doi: 10.1016/j.foodchem.2023.137806. Epub 2023 Oct 19.

Authors

Xiaoxia Huang¹, Yun You¹, Xiaofang Zeng¹, Qiaoyu Liu², Hao Dong³, Min Qian¹, SiLi Xiao¹, Limei Yu¹, Xin Hu⁴

Affiliations

¹ College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
² College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China. Electronic address: qiaoyuliu123@163.com.
³ College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China. Electronic address: donghao@zhku.edu.cn.
⁴ Guangzhou Huang-Shang Huang Group Co., Ltd., Guangzhou 510170, China.

PMID: 37871425
DOI: 10.1016/j.foodchem.2023.137806

Abstract

This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon.

Keywords: Artificial neural networks (ANNs); Gamma irradiation; Quality; Smoked bacon.

MeSH terms

Neural Networks, Computer
Pork Meat*
Smoke*

Substances

Smoke