Mathematical modeling of TVB-N in siganus fuscessens based on kinetics models and electrical conductivity prediction

In this study, Total Volatile Basic Nitrogen (TVB-N) and Electrical Conductivity (EC) were used as key indicators to mathematically model the freshness of Siganus fuscessens. TVB-N is an important indicator used to measure the freshness of food products in the EU and China. This study considered exponential and modified exponential models for modeling the TVB-N formation. The modified exponential model showed the best fit in the model predicting TVB-N content of Siganus fuscessens at 25℃ and -18℃ storage conditions. It shows the best statistical parameters: 𝑅 ² (0.9965, 0.9194) 𝑅̅² (0.9956, 0.906), 𝑅𝑀𝑆𝐸 (1.652, 0.4331), 𝐴𝐼𝐶 (7.5921, -11.6904), 𝐴𝐼𝐶𝑐 (15.5921, -5.6904), 𝐵𝐼𝐶 (7.1757, - 11.5315), 𝑅𝑀𝑆𝐸𝐿𝑂𝑂𝐶𝑉(3.1489, 0.4133), 𝑅𝑀𝑆𝐸Bootstrapping(2.3468, 0.4069). On this basis, a prediction model for Siganus fuscessens TVB-N applicable to different temperatures was constructed using the Arrhenius equation to introduce the storage temperature 𝑇, which improved the generalizability of the model. Concurrently, an F-test was employed to verify the strong correlation between TVB-N and EC(𝑅 ² = 0.982 and 𝑅̅ ² = 0.978), and a linear model was derived using the least squares method. A quick measure of Siganus fuscessens's freshness can be obtained by measuring the EC since it is easier to measure than TVB-N. Based on the mathematical modeling between Siganus fuscessens freshness and TVB-N and EC indicators, this study provides reliable theoretical support and practical application value for the assessment of seafood freshness. It also provides new ideas and methods for research in the field of seafood storage and transportation.