Using Antarctic krill (Euphausia superba) as the research object, we optimized the process conditions for Antarctic krill sauce (AkS) by including three factors (salt addition, rock sugar addition, and the oil-to-material ratio) and sensory evaluation as response values. The data from the response surface were fed into the back propagation (BP) neural network training, generating a model mapping the process conditions and sensory scores, which were subsequently combined with the genetic algorithm (GA) for global optimization to determine the optimal process for AkS preparation. The results revealed that the response surface model was well suited to the BP neural network training and prediction sets, with correlation values of 0.98 and 0.95, respectively. The fitting prediction effect was obvious for the sensory scoring results of the product. The parameters obtained from the GA’s global optimization search accord with the analytical results of the response surface. The findings demonstrated that combining a BP neural network with a GA can enhance the AkS preparation technique. Under optimal processing conditions, AkS has a high sensory score and protein and carbohydrate contents, moderate fat content, minimal fat oxidation, and non-detectable pathogens, indicating that the AkS in this study was nutritious and safe to consume.

An approach to the detection of F⁻ ions in food samples was developed based on a “switch-off-on” fluorescence probe of silicon nanoparticles (SiNPs). The fluorescence of the synthetic SiNPs was gradually quenched in the presence of Fe³⁺ ion and slightly recovered with the addition of F⁻ ion owing to the formation of a stable and colorless ferric fluoride. The fluorescence recovery exhibited a good linear relationship (R² = 0.9992) as the concentration of F⁻ ion increased from 0 to 100 μmol·L⁻¹. The detection limit of the established method of F⁻ ion was 0.05 μmol·L⁻¹. The recovery experiments confirmed the accuracy and reliability of the proposed method. The ultraviolet–visible spectra, fluorescence decays, and zeta potentials evidenced the fluorescence quenching mechanism involving the electron transfer between the SiNPs and Fe³⁺ ion, while the fluorescence recovery resulted from the formation of ferric fluoride. Finally, SiNPs were successfully applied to detect F⁻ ions in tap water, Antarctic krill, and Antarctic krill powder.