食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 298 - 306

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045387

研究报告

基于遗传算法和反向传播神经网络优化复配保水剂对冷冻预制烤鱼冻结品质特性的影响

  • 谭显鑫 ,
  • 吴馨怡 ,
  • 金山 ,
  • 陈汭西 ,
  • 吴丽红 ,
  • 李晋 ,
  • 苏来金 ,
  • 赵峰
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  • 1(重庆三峡学院 生物与食品工程学院,重庆,404100)
    2(温州大学 生命与环境科学学院,浙江省水环境与海洋生物资源保护重点实验室,浙江 温州,325035)
第一作者:硕士研究生(赵峰研究员为通信作者,E-mail:zhaof_cn@163.com)

收稿日期: 2025-12-04

  修回日期: 2026-01-20

  网络出版日期: 2026-09-21

基金资助

浙江省“尖兵”“领雁”计划项目(2023C04003);重庆三峡学院智慧生态旅游学科群开放基金项目(zhlv-20221011);重庆三峡学院研究生科研创新项目(YJSKY25026)

收起

Optimization of compound water-holding agent using GA-BP neural network and its effects on freezing quality characteristics of frozen pre-made roasted fish

  • TAN Xianxin ,
  • WU Xinyi ,
  • JIN Shan ,
  • CHEN Ruixi ,
  • WU Lihong ,
  • LI Jin ,
  • SU Laijin ,
  • ZHAO Feng
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  • 1(College of Biological and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China)
    2(College of Life and Environmental Science, Wenzhou University,Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou 325035, China)

Received date: 2025-12-04

  Revised date: 2026-01-20

  Online published: 2026-09-21

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摘要

冷冻预制烤鱼在冻结和贮藏过程中,其品质易因水分含量和状态的改变而发生劣化。为提高冷冻预制烤鱼的品质,该研究构建了由鱼胶原蛋白肽、谷氨酰胺转氨酶(transglutaminase,TG酶)、海藻糖、山梨糖醇组成的4因素试验体系。采用经遗传算法优化的误差反向传播(genetic algorithm-error back propagation, GA-BP)神经网络模型,结合响应面模型建模与优化获得了复配保水剂配方,并对添加后样品的冻结曲线、持水力、微观结构及水分状态等进行综合评价。结果显示,GA-BP神经网络模型的预测精度优于响应面模型(R2=0.958 9)。复配保水剂的最佳配方为鱼胶原蛋白肽添加量2.65%(质量分数,下同)、TG酶0.43%、海藻糖1.13%、山梨糖醇0.31%,在此配方下,冷冻预制烤鱼的水分含量为(73.76±0.31)%。添加复配保水剂样品的解冻、离心及蒸煮损失率指标较未添加样品分别下降4.24%、3.18%、1.82%。添加复配保水剂的烤鱼在冷冻过程中,不易流动水向自由水迁移的比例显著降低。扫描电子显微镜观察发现,复配保水剂可促进肌纤维的聚集交联,减少肌纤维间隙的形成。研究结果表明,该复配保水剂具有良好的品质保持效果。

关键词： 冷冻预制烤鱼; 保水剂; 水分迁移

本文引用格式

谭显鑫 , 吴馨怡 , 金山 , 陈汭西 , 吴丽红 , 李晋 , 苏来金 , 赵峰 . 基于遗传算法和反向传播神经网络优化复配保水剂对冷冻预制烤鱼冻结品质特性的影响[J]. 食品与发酵工业, 2026 , 52(17) : 298 -306 . DOI: 10.13995/j.cnki.11-1802/ts.045387

Abstract

The quality of frozen pre-made roasted fish is prone to deterioration due to changes in moisture content and state during freezing and storage.To improve the quality of frozen pre-made roasted fish, a four-factor experimental system composed of fish collagen peptide, transglutaminase(TGase), trehalose and sorbitol was constructed.GA-BP neural network combined with a response surface model was employed to model and optimize the formulation of the compounded water-holding agent.The freezing curve, water-holding capacity, microstructure, and moisture state of the samples were comprehensively evaluated following the addition of the compound water-holding agent.The results showed that the prediction accuracy of the GA-BP neural network model was better than that of the response surface model (R2=0.958 9).The validation experiments showed that the optimal formulation was 2.65% (mass fraction) of fish collagen peptide addition, 0.43% of TGase, 1.13% of trehalose, and 0.31% of sorbitol.Under this formulation, the moisture content of the frozen pre-made roasted fish is (73.76±0.31)%.The loss rates of thawing, centrifugation and cooking of the sample with added the compound water-holding agent decreased by 4.24%, 3.18%, and 1.82%, respectively, compared to the sample without added.Low-field nuclear magnetic resonance analysis showed that the roasted fish added the compound water-holding agent had a smaller percentage of migration of its immobile water to free water during freezing.Scanning electron microscopy observation revealed that the compound water-holding agent could promote the aggregation cross-linking of myofibers and reduce the formation of myofibrillar interstitial space.The above result indicated that the water-holding agent developed in this study had good quality retention effect.

Key words： frozen pre-made roasted fish; water-holding agent; moisture migration

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