Formulation and Process Optimization of Longjiang Brine: ANN-GA Optimization Based on the Color and Flavor of Brined Pork

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70238

Qi Yu, Min Zhang, Dayuan Wang, Chung Lim Law, Yaping Liu

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引用次数: 0

Abstract

Longjiang brine's complex composition challenges traditional empirical optimization methods. This study developed an artificial neural network coupled with multi-objective genetic algorithm (ANN-MOGA) to simultaneously optimize flavor compounds, color parameters, and brining process. Validation experiments were conducted to assess the application from the perspective of color, flavor, and taste of brined pork. The results showed that the single-objective optimization group used 2.24% dried galangal, 1.38% food caramel, and 4.22 h of brining time. After MOGA optimization, the parameters were adjusted to 2.57% dried galangal, 1.10% food caramel, and 4.41 h of brining time. The optimized brined pork exhibited significant improvements, including color score increased by 5.32%, flavor by 9.69%, taste by 4.87%, and overall acceptability by 9.10%. The results of the validation experiments indicated that the ANN-MOGA can be used as an effective tool to optimize the formulation and brining process of Longjiang brine, making it a useful tool for application in various complex brine systems.

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龙江卤水配方及工艺优化：基于卤肉色香味的ANN-GA优化

龙江卤水的复杂成分对传统的经验优化方法提出了挑战。本研究采用人工神经网络与多目标遗传算法（ANN-MOGA）相结合的方法，对风味物质、颜色参数和卤化工艺进行同步优化。通过验证实验，从色、香、味三个方面对其在卤猪肉中的应用进行了评价。结果表明，单目标优化组以2.24%的干高良姜、1.38%的食用焦糖、4.22 h的浸泡时间为最佳配比。经MOGA优化后，工艺参数调整为：干燥高良姜2.57%，食用焦糖1.10%，浸泡时间4.41 h。优化后的卤肉色评分提高了5.32%，风味评分提高了9.69%，口感评分提高了4.87%，总体可接受度提高了9.10%。验证实验结果表明，ANN-MOGA可作为优化龙江卤水配方和卤化工艺的有效工具，可应用于各种复杂卤水体系。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.