# Process Optimization for Antarctic Krill (_Euphausia superba_)
## 4 Discussion  
Antarctic krill are an enormous and nutritious resource, and they are widely regarded as the world's last available protein source [1]. Furthermore, Antarctic krill are high in unsaturated fatty acids, and a distinct flavor emerges after boiling [1]. To preserve the distinct flavor of Antarctic krill while highlighting the salty, sweet, and umami flavor of the AKS, it was produced with an intense flavor, seasoned, and made suitable for Chinese tastes. In this study, we therefore used the response surface method to optimize the amount of salt, rock sugar, and oil-to-material ratio. The data from the response surface method were subsequently input into the BP neural network for training, and the results were integrated with the GA to obtain the optimum process performance for the Aks. Throughout the Aks optimization process, sensory evaluation as a response value, which has a direct influence on consumer purchasing willingness and is one of the major indicators for food processing optimization [22], was employed to construct the response surface. Sensory evaluations may produce varied evaluation results, depending on personnel perspectives [23]. Instead, artificial intelligence (AI) is being used in sensory evaluation, food processing, and other industries to improve efficiency and accuracy [24]. BP neural networks have been widely used in combination with GA to optimize bioactive substance extraction [25; 26], as well as industrialized performance prediction and optimization [27; 28]. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Indictors** & **Experimental Values** & **Standard Limit** \\ \hline AV/(mg/g) & 0.38 & 5.00 \\ POV/(g/100 g) & 0.04 & 0.25 \\ TBARS value/(mg/kg) & 0.62 & 2.00 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Oxidative indicators analysis of Aks. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Indictors** & **Experimental Values/(CFU/g)** & **Standard Limit/(CFU/g)** \\ \hline TVC & \textless{}10 & 10000 \\ Coliform & \textless{}10 & 10 \\ _Salmonella_ sp. & not detected & not detectable \\ _S. aureus_ & not detected & 100 \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Microbiological analysis of Aks. In our study, we initially optimized the A&S process using a response surface method, and the optimized A&S process from the response surface method produced results similar to those from the GA-BP neural network. The BP neural network prediction values after training demonstrated a lower relative error. The minimal and maximal relative errors were 0.02% and 3.06%, respectively, demonstrating that the BP neural network performs better in prediction. [PERSON] et al. (2022) [29] compared the GA-BP neural network to the response surface method for extracting selenium-containing proteins and discovered that the GA-BP neural network delivered a better optimal extraction procedure. The results suggested that AI might replace the traditional evaluation approach. Because of its self-learning skills, adaptable capacity, and excellent fault tolerance, AI technologies are currently widely employed to tackle a variety of issues in food processing, optimization, data interpretation, and analysis [30; 31; 32]. [PERSON] compared sensory arrays with machine learning analysis to mammalian noses or tongues from a sensory perspective. He discovered that machine learning analysis, as a novel tool, can deliver authenticity and reliable evaluation outcomes [33]. With optimization, the A&S was developed, and the sensory evaluation and oxidative, nutritional, and microbiological parameters were assessed. The A&S exhibited a complete nutritional profile, with substantial levels of protein, fat, carbohydrates, and energy. Even though the same products as A&S are rarely found on the market, related items such as XO seafood sauces are quite popular in China. Compared with the nutritional information from other XO sauce labels, the A&S had similar protein contents (2.24 g/16 g) and energy (331.36 KJ/16 g) as the 2.0 g/16 g of protein and 352 KJ/16 g of energy in XO sauce.