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A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage.
Scientific Reports ( IF 3.8 ) Pub Date : 2018-Nov-07 , DOI: 10.1038/s41598-018-33880-3 Lanlan Luan 1, 2 , Yeshun Sun 3 , Shiguo Chen 1 , Chunhua Wu 4 , Yaqin Hu 1, 2
Scientific Reports ( IF 3.8 ) Pub Date : 2018-Nov-07 , DOI: 10.1038/s41598-018-33880-3 Lanlan Luan 1, 2 , Yeshun Sun 3 , Shiguo Chen 1 , Chunhua Wu 4 , Yaqin Hu 1, 2
Affiliation
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Hairtail fish samples were stored at different freezing temperatures of -5 °C, -20 °C, -40 °C and -80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at -5 °C, -20 °C, -40 °C and -80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was [Formula: see text], which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.
中文翻译：
分形维数作为带鱼（Trichiurus haumela）样品冷冻保存过程质量指标的研究。
带鱼样品储存在-5℃、-20℃、-40℃和-80℃的不同冷冻温度下。为了建立有效的带鱼样品冷冻保存过程中的质量评价方法，利用分形维数来观察冷冻带鱼肉中冰晶形成所产生的多孔微观结构。结果表明，所有样品的分形维数初始值为1.968。冷冻保存后，-5℃、-20℃、-40℃和-80℃样品的分形维数分别下降至1.539、1.682、1.856和1.896。传统的品质指标如水分活度、色泽和质构特性（即硬度、弹性和咀嚼性）也呈现出类似的下降趋势，且变化率随着贮藏温度的降低而降低。对这些关系进行了分析，并将这些传统质量指标与分形维数相关，确定的相关系数在±0.900以内。此外，基于分形维数模型，得到了贮藏过程中分形维数变化的一阶动力学方程为[公式：见正文]，可用于预测保藏带鱼在不同贮藏温度下的货架期。结果表明，分形维数是评价带鱼冻藏质量的一种新颖可行的方法。
更新日期：2018-11-07
中文翻译：
分形维数作为带鱼（Trichiurus haumela）样品冷冻保存过程质量指标的研究。
带鱼样品储存在-5℃、-20℃、-40℃和-80℃的不同冷冻温度下。为了建立有效的带鱼样品冷冻保存过程中的质量评价方法，利用分形维数来观察冷冻带鱼肉中冰晶形成所产生的多孔微观结构。结果表明，所有样品的分形维数初始值为1.968。冷冻保存后，-5℃、-20℃、-40℃和-80℃样品的分形维数分别下降至1.539、1.682、1.856和1.896。传统的品质指标如水分活度、色泽和质构特性（即硬度、弹性和咀嚼性）也呈现出类似的下降趋势，且变化率随着贮藏温度的降低而降低。对这些关系进行了分析，并将这些传统质量指标与分形维数相关，确定的相关系数在±0.900以内。此外，基于分形维数模型，得到了贮藏过程中分形维数变化的一阶动力学方程为[公式：见正文]，可用于预测保藏带鱼在不同贮藏温度下的货架期。结果表明，分形维数是评价带鱼冻藏质量的一种新颖可行的方法。
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