Method for detecting fresh degree of shrimp by electronic nose

Abstract

The invention discloses a method for detecting the freshness of shrimps by using an electronic nose, and aims at providing a quick and convenient method which uses the electronic nose to detect the freshness of shrimps and has the advantages of convenient usage, objective and reliable detection result and reducing the influence of the storage condition on the detection result. The method comprises the steps: the shrimp samples to be tested are put into a sealed container and heated in thermostatic waterbath; the gas with stable flow speed is passed into a testing room, the heated shrimp samples are put into the testing room, the smell emitted by the samples is carried by the airflow to pass through an array being composed of five different types of gas sensors for detection; the data obtained by the gas sensor array is collected and carried out data processing, and the freshness of the shrimps is evaluated according to the data processing result. The detection method adopts the electronic nose being composed of five different types of sensors to detect the shrimp samples, thus having objective, accurate and quick detection result, and good repetitiveness.

Description

technical field [0001] The invention relates to a method for detecting the freshness of shrimp, in particular to a method for detecting the freshness of shrimp based on a gas sensor array. Background technique [0002] Shrimp meat is rich in protein, sugar, calcium, sodium, phosphorus, iron and other minerals, and has a low fat content. It has the effects of nourishing the kidney, appetizing and reducing phlegm. Shrimp is also a treasure in banquets since ancient times because of its tender meat, delicious taste, bright color and rich nutrition after being cooked. Shrimp is delicious, nutritious, and can be used to make a variety of delicacies. It has the reputation of "licorice" in dishes. [0003] When people consume seafood, the quality of seafood is very important. Practice has proved that the primary factor in determining the quality of seafood is freshness. Freshness is an important indicator of the quality and processing suitability of shrimp products. It is often ...

AI Technical Summary

Problems solved by technology

Since the shrimp meat needs to be pounded into mud during the test, the sample preparation is cumbersome

At the same time, due to the relatively small diameter of the probe, the gas passing through is relatively slow, and the detection takes a long time

Moreover, the processing process will have an impact on the detection results

In addition, this kind of electronic nose detection needs to comprehensively analyze 18 different response results output by 18 sensors, and the analysis process is complicated.

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