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Establishing method of model for rapidly evaluating grade of frozen minced fillet

A technology for freezing surimi and establishing a method, which is applied in the direction of color/spectral characteristic measurement, etc., which can solve the problems of difficult operation, time-consuming and laborious, cumbersome steps, etc., and achieve the effect of simple operation, short detection time, and shortened detection time

Inactive Publication Date: 2013-12-18
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention utilizes near-infrared spectrum analysis technology to establish a prediction model for grade evaluation of frozen surimi, which solves the problems of traditional detection methods such as cumbersome steps, time-consuming, laborious, difficult operation, and high cost, and is suitable for frozen surimi manufacturers to grade products assessment

Method used

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  • Establishing method of model for rapidly evaluating grade of frozen minced fillet
  • Establishing method of model for rapidly evaluating grade of frozen minced fillet
  • Establishing method of model for rapidly evaluating grade of frozen minced fillet

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Experimental program
Comparison scheme
Effect test

specific Embodiment

[0031] 1. Collection of near-infrared spectral data of known grades of frozen scallop surimi

[0032] 1. Modeling samples

[0033] Select 3 batches of different grades (FA, AA, A grade) of frozen scallop surimi produced by a surimi processing manufacturer, each batch has 2 pieces of surimi, each piece of surimi is divided into 12 positions, each Cut out surimi with a size of 5×5×3cm, pack it in a sealed bag and put it in the freezer until the spectrum is collected. That is, there are 72 samples for each grade, and a total of 216 samples. Pay attention to cut off the 5cm-thick edge of the frozen scallop surimi first to ensure a smooth section. See the cutting diagram figure 1 .

[0034] 2. Scanning conditions

[0035] Scan wavenumber range 4000~10000cm -1 , scan times 32 times, resolution 8cm -1 , step length 4cm -1 , that is, each surimi sample collects 1501 spectral data, and the scanning temperature is 25°C, and the spectral scanning is performed on the frozen surimi ...

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Abstract

The invention discloses an establishing method of a model for rapidly evaluating the grade of frozen minced fillet. The method comprises the following three steps of (a) collecting near-infrared spectrum data of the frozen minced fillet with a known grade; (b) establishing a near-infrared spectrum prediction model for evaluating the grade of the frozen minced fillet; (c) externally verifying the mode. By utilizing the establishing method, the established model is good in prediction effect, namely the comprehensive accurate rate is 95.03%; the detection time can be substantially shortened, namely the complete detection is finished within 5 minutes one time; the operation difficulty can be reduced, namely the detection can be finished by only collecting near-infrared spectrum data of a sample and invoking the model.

Description

technical field [0001] The invention belongs to the field of rapid detection of food quality, and relates to a method for establishing a grade model of frozen surimi, which specifically uses near-infrared spectrum analysis technology and a cluster analysis modeling method. Background technique [0002] Surimi is an intermediate material product with a certain shelf life made of raw fish through pretreatment, meat picking, rinsing, fine filtration, dehydration, sub-packaging and freezing. raw materials. [0003] The classification of frozen surimi grades is directly related to the pricing of commodities, so grade evaluation is very important to the surimi industry. At present, the manufacturers grade the surimi produced mainly depends on the physical index of gel strength. When the surimi reaches a certain gel strength, the surimi is classified into the corresponding grade. The traditional method for measuring the gel strength is to use a texture analyzer. The method is as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/35
Inventor 王锡昌吴浩刘源陈伟华王帅王位
Owner SHANGHAI OCEAN UNIV
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