Journal of Food Quality / 2017 / Article / Tab 7

Research Article

Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment

Table 7

Comparison of BP neural network model predictions with actual results.

S/NSensory indexSensory resultsPredictive resultsError/%

1Springiness1.931.854.15
Hardness2.382.619.66
Smell4.213.848.79

2Springiness2.832.723.89
Hardness3.293.163.95
Smell3.072.799.12

3Springiness2.432.276.58
Hardness2.792.976.45
Smell1.661.4711.45

4Springiness2.822.578.87
Hardness3.43.215.59
Smell2.942.659.86

5Springiness2.382.1210.92
Hardness2.322.291.29
Smell3.213.45.92

6Springiness2.972.796.06
Hardness2.252.164.00
Smell2.672.773.75

7Springiness4.113.846.57
Hardness2.672.2714.98
Smell1.792.0212.85

8Springiness2.762.615.43
Hardness3.23.015.94
Smell2.112.329.95

9Springiness4.734.387.40
Hardness2.552.747.45
Smell3.733.863.49

10Springiness2.832.714.24
Hardness2.242.396.70
Smell4.413.9211.11

11Springiness3.213.282.18
Hardness1.821.782.20
Smell2.532.2112.65

12Springiness2.242.192.23
Hardness3.853.742.86
Smell1.191.3210.92

Average error/%6.93

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