Objective:To explore a rapid and accurate method for evaluating the quality of Prunus mandshurica(Maxim.)Koehne(P.mandshurica,Ku Xing Ren)during rancidity using machine vision and learning.Methods:Sensory evaluation a...Objective:To explore a rapid and accurate method for evaluating the quality of Prunus mandshurica(Maxim.)Koehne(P.mandshurica,Ku Xing Ren)during rancidity using machine vision and learning.Methods:Sensory evaluation and chemometrics were used to classify P.mandshurica quality grades after rancidity.Chemical indicators of the P.mandshurica quality change were determined to verify the ob-tained grades and support the subsequent modeling.The International Commission on Illumination color space was used to extract the color features of the P.mandshurica.Discrimination and prediction models based on color features combined with multiple machine learning algorithms were established using 10-fold cross-validation and external test set validation.Results:The P.mandshurica rancidity samples were allocated to three quality grades.The Bayes net model based on powder color successfully identified the P.mandshurica at different grades with an accuracy of 88.89%and 100%using two validations,and the naive Bayes model based on section color achieved the same accuracy with an receiver operating characteristic area of 0.979.The instance-based k-nearest neighbors model based on powder color performed best in predicting the amygdalin content[R^(2)=0.9801,mean absolute error(MAE)=0.2071,root mean squared error(RMSE)=0.4170],followed by the random com-mittee model in predicting the acid value(R^(2)=0.9580,MAE=1.5121,RMSE=1.9099)and the random forest model in predicting the peroxide value(R^(2)=0.8857,MAE=0.0027,RMSE=0.0035).Conclusion:This study demonstrates that color digitization analysis is a potential method for rapidly evaluating the quality of P.mandshurica across the rancidity process,providing a new reference for the quality assessment of traditional Chinese medicines.展开更多
The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an ini...The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.展开更多
Aflatoxin contamination and rancidity in locally processed commercial fish feeds and ingredients along value chains is a Public and Animal health hazard. The study established the level of aflatoxin contamination, per...Aflatoxin contamination and rancidity in locally processed commercial fish feeds and ingredients along value chains is a Public and Animal health hazard. The study established the level of aflatoxin contamination, peroxide value (PV), Anisidine value (AnV), and their associated factors at storage areas among farmers, processors, traders, factories, and landing sites in the Wakiso and Kampala districts. The value chain actors were purposively selected in a cross-sectional study based on access to the feed store and the use of locally processed commercial fish feeds on farms. Data collected were statistically analyzed in SPSS version 20. All the samples (45) were positive for aflatoxin contamination and PV with 51% (23/45) of samples being contaminated with “above acceptable” aflatoxin levels and 66.6% (30/45) of samples with “above acceptable” PV. The overall percentage of “above acceptable” AnV was 11/29 (37.9%). Samples from factories were within acceptable contamination levels. Multivariate logistic regression analysis revealed no significant difference between aflatoxin contamination, peroxide, and Anisidine value with storage factors for locally processed commercial fish feeds and ingredients. The study recommended the purchase of fish feeds from factories and a larger study on storage factors responsible for aflatoxin contamination and rancidity in fish feeds in Uganda.展开更多
This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of ...This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.展开更多
基金funded by the National Natural Science Foundation of China(81573542)Shanxi Province's Traditional Chinese Medicine Technology Innovation Project(2100601).
文摘Objective:To explore a rapid and accurate method for evaluating the quality of Prunus mandshurica(Maxim.)Koehne(P.mandshurica,Ku Xing Ren)during rancidity using machine vision and learning.Methods:Sensory evaluation and chemometrics were used to classify P.mandshurica quality grades after rancidity.Chemical indicators of the P.mandshurica quality change were determined to verify the ob-tained grades and support the subsequent modeling.The International Commission on Illumination color space was used to extract the color features of the P.mandshurica.Discrimination and prediction models based on color features combined with multiple machine learning algorithms were established using 10-fold cross-validation and external test set validation.Results:The P.mandshurica rancidity samples were allocated to three quality grades.The Bayes net model based on powder color successfully identified the P.mandshurica at different grades with an accuracy of 88.89%and 100%using two validations,and the naive Bayes model based on section color achieved the same accuracy with an receiver operating characteristic area of 0.979.The instance-based k-nearest neighbors model based on powder color performed best in predicting the amygdalin content[R^(2)=0.9801,mean absolute error(MAE)=0.2071,root mean squared error(RMSE)=0.4170],followed by the random com-mittee model in predicting the acid value(R^(2)=0.9580,MAE=1.5121,RMSE=1.9099)and the random forest model in predicting the peroxide value(R^(2)=0.8857,MAE=0.0027,RMSE=0.0035).Conclusion:This study demonstrates that color digitization analysis is a potential method for rapidly evaluating the quality of P.mandshurica across the rancidity process,providing a new reference for the quality assessment of traditional Chinese medicines.
文摘The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.
文摘Aflatoxin contamination and rancidity in locally processed commercial fish feeds and ingredients along value chains is a Public and Animal health hazard. The study established the level of aflatoxin contamination, peroxide value (PV), Anisidine value (AnV), and their associated factors at storage areas among farmers, processors, traders, factories, and landing sites in the Wakiso and Kampala districts. The value chain actors were purposively selected in a cross-sectional study based on access to the feed store and the use of locally processed commercial fish feeds on farms. Data collected were statistically analyzed in SPSS version 20. All the samples (45) were positive for aflatoxin contamination and PV with 51% (23/45) of samples being contaminated with “above acceptable” aflatoxin levels and 66.6% (30/45) of samples with “above acceptable” PV. The overall percentage of “above acceptable” AnV was 11/29 (37.9%). Samples from factories were within acceptable contamination levels. Multivariate logistic regression analysis revealed no significant difference between aflatoxin contamination, peroxide, and Anisidine value with storage factors for locally processed commercial fish feeds and ingredients. The study recommended the purchase of fish feeds from factories and a larger study on storage factors responsible for aflatoxin contamination and rancidity in fish feeds in Uganda.
文摘This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.
