Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

被引：25

作者：

Eim, Valeria S. ^{[1
]}

Simal, Susana ^{[1
]}

Rossello, Carmen ^{[1
]}

Femenia, Antoni ^{[1
]}

Bon, Jose ^{[2
]}

机构：

[1] Univ Balear Isl, Dept Chem, Palma De Mallorca 07122, Spain

[2] Univ Politecn Valencia, Dept Food Technol, ASPA Res Team, Valencia 46071, Spain

来源：

MEAT SCIENCE | 2013年 / 94卷 / 03期

关键词：

Dry fermented sausage; Carrot dietary fibre; Optimisation; Artificial neural network; MEAT-BASED PRODUCT; MASS-TRANSFER; EXTERNAL RESISTANCE; SENSORY PROPERTIES; FAT SUBSTITUTE; ORANGE FIBER; MANUFACTURE; PARAMETERS; FOOD;

D O I：

10.1016/j.meatsci.2013.02.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0-12% CDF as the decision variable, and limiting values of several physico-chemical and textural parameters (moisture content, water activity, pH, colour, non-protein nitrogen, free fatty acid, compression work and hardness) as constraints. The evolution of each quality parameter during the ripening process was estimated by developing a multi-layer feed forward artificial neural network (ANN), taking into consideration the CDF concentration and the ripening time as independent variables. Results indicate an optimum CDF concentration of 4.9% with a good correlation between experimental and estimated values (mean relative error-3.35%). (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：341 / 348

页数：8