Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages

Abstract

The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the hardness, springiness, cohesiveness and adhesiveness measured by a texture analyzer and the hedonic score of texture measured by a sensorial test. The simulation result indicated that the hedonic score of texture predicted by the artificial neural network was well correlated with that obtained by the sensorial test and they were not significantly different from each other. Particularly, cluster analysis proved that the hedonic score of texture predicted by the neural network well discriminated different grades of ham sausages.

Keywords:
texture profile; sensorial test; BP neural network; gelling foods