Improving freshness prediction in frozen fish burgers: A comparative study of propolis additives using ANN and RSM models

Improving freshness prediction in frozen fish burgers: A comparative study of propolis additives using ANN and RSM models

The freshness of fish burgers (FBs) declines during frozen storage. Here, we assessed FB freshness using quality control indicators (QCIs), including peroxide value (PV), total volatile basic nitrogen (TVB-N), and total viable count (TVC). Two predictive models were compared, one based on response s...

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Bibliographic Details
Main Authors: Fatemeh Koushki, Mohsen Mokhtarian, Mohsen Dalvi-Isfahan, Hongwei Xiao, Weipeng Zhang
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Agriculture Communications
Subjects:
Fish burgers
Propolis
Freshness modeling
Artificial neural network
Response surface methodology
Online Access:http://www.sciencedirect.com/science/article/pii/S2949798125000080
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