{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T16:39:55Z","timestamp":1782491995429,"version":"3.54.5"},"reference-count":23,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,17]],"date-time":"2025-08-17T00:00:00Z","timestamp":1755388800000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    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\u00b0C, 115\u00b0C, and 121\u00b0C, with durations of 10, 20, and 30\u2009min. Two methods were compared: rotary sterilizer (RS) and conventional autoclave (CA). Color parameters measured included\n                    <jats:italic>L<\/jats:italic>\n                    *,\n                    <jats:italic>a<\/jats:italic>\n                    *,\n                    <jats:italic>b<\/jats:italic>\n                    *, \u0394\n                    <jats:italic>E<\/jats:italic>\n                    , hue angle (\n                    <jats:italic>h<\/jats:italic>\n                    ), chroma (\n                    <jats:italic>C<\/jats:italic>\n                    ), whiteness index (WI), yellowness index (YI), and browning index (BI). The Adaptive Neuro\u2010Fuzzy Inference System (ANFIS) was used to model thiobarbituric acid\u2010reactive substances (TBA). Optimal conditions were 116\u00b0C for 15.54\u2009min. Under these conditions, the RS method improved\n                    <jats:italic>L<\/jats:italic>\n                    *,\n                    <jats:italic>a<\/jats:italic>\n                    *, \u0394\n                    <jats:italic>E<\/jats:italic>\n                    ,\n                    <jats:italic>C<\/jats:italic>\n                    ,\n                    <jats:italic>h<\/jats:italic>\n                    , 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.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70768","type":"journal-article","created":{"date-parts":[[2025,8,18]],"date-time":"2025-08-18T06:33:41Z","timestamp":1755498821000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Optimization of Canned Talang Queenfish Color Sterilized by Rotary Retort: Storage Stability, Artificial Intelligence\u2014Adaptive Neuro Fuzzy Inference Systems Modeling\n                    <scp>TBA<\/scp>\n                    Based on Color Attributes"],"prefix":"10.1002","volume":"13","author":[{"given":"Atheer A. A.","family":"Al\u2010Mtury","sequence":"first","affiliation":[{"name":"Department of Food Science College of Agriculture, University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asaad R.","family":"Al\u2010Hilphy","sequence":"additional","affiliation":[{"name":"Department of Food Science College of Agriculture, University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ammar B.","family":"Altemimi","sequence":"additional","affiliation":[{"name":"Department of Food Science College of Agriculture, University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zheng","family":"Ruan","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Institute of Nutrition, Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sabah M.","family":"Al\u2010Shatty","sequence":"additional","affiliation":[{"name":"Department of Food Science College of Agriculture, University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2799-6982","authenticated-orcid":false,"given":"Mohammad Ali","family":"Hesarinejad","sequence":"additional","affiliation":[{"name":"Department of Food Sensory and Cognitive Science Research Institute of Food Science and Technology (RIFST)  Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7012-6667","authenticated-orcid":false,"given":"Tarek Gamal","family":"Abedelmaksoud","sequence":"additional","affiliation":[{"name":"Food Science Department Faculty of Agriculture, Cairo University  Giza Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,8,17]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010022\u201006381\u20107"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260\u20108774(03)00194\u20108"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15702"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cjac.2022.100145"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010011\u20100556\u20100"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11070991"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2003.10.006"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.23880\/fsnt"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11081115"},{"key":"e_1_2_8_11_1","first-page":"402","volume-title":"Colour Measurement Principles Advances and Industrial Applications","author":"Gulrajani M. 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