Method, device, equipment, and storage medium for predicting gel properties and salty taste release of low-sodium sausages

Abstract

The invention discloses a method, device, equipment, and storage medium for predicting gel properties and salty taste release of low-sodium sausages. The method includes acquiring multiple sets of experimental data of low-sodium sausages under different compound salt ratios, where the experimental data includes data affecting the gel properties and salty taste release of low-sodium sausages; performing augmentation processing on the experimental data based on a generative adversarial network to obtain target augmented data; dividing the target augmented data into a training set and a test set according to a target ratio; constructing a target multi-layer perceptron model based on the training set, where the target multi-layer perceptron model includes the non-linear relationship between gel properties and salty taste release; inputting target input data as data affecting the target output data of the target low-sodium sausage into the target multi-layer perceptron model to obtain the target output data.