Work

Optimization of Canned Talang Queenfish Color Sterilized by Rotary Retort: Storage Stability, Artificial Intelligence—Adaptive Neuro Fuzzy Inference Systems Modeling TBA Based on Color Attributes

Year: 2025

Type: article

Abstract: ABSTRACT This study aimed to improve the color quality of sterilized Talang Queenfish. It also optimized sterilization conditions using Response Surface Methodology (RSM) with a central composite design. The effect of storage on color attributes was evaluated. Sterilization temperatures tested were 110°C, 115°C, and 121°C, with durations of 10, 20, and 30 min. Two methods were compared: rotary sterilizer (RS) and conventional autoclave (CA). Color parameters measured included L *, a *, b *, Δ E , hue angle ( h ), chroma ( C ), whiteness index (WI), yellowness index (YI), and browning index (BI). The Adaptive Neuro‐Fuzzy Inference System (ANFIS) was used to model thiobarbituric acid‐reactive substances (TBA). Optimal conditions were 116°C for 15.54 min. Under these conditions, the RS method improved L *, a *, Δ E , C , h , and WI compared to CA. These values reached 38.77, 31.25, 64.47, 0.16, 45.32, and 39.29, respectively. In contrast, YI and BI decreased by 27.94% and 32.82%. The RS method significantly enhanced color attributes immediately and during storage. ANFIS with a gaussmf membership function accurately predicted TBA. The sixth reduced model achieved the lowest prediction error. These results indicate that color parameters can be used as quality indicators in fish processing.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.70768