Classified identification method for fish sauce

An analysis method and fish sauce technology, applied in the direction of analyzing materials, material analysis by electromagnetic means, measuring devices, etc., can solve the problems of complex smell of fish sauce, difficult sensory discrimination of fish sauce, reflecting the quality of fish sauce, etc., so as to improve the product quality. Quality and market competitiveness, filling can not be accurate and standardized, experimental results are clear and intuitive

Active Publication Date: 2014-07-09
GUANGZHOU CITY POLYTECHNIC
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the evaluation system of these physical and chemical indicators is too simple to obtain complete information and reflect the quality of fish sauce
In the quality identification of fish sauce, the smell plays a decisive role in the quality of fish sauce, and the disadvantages of the method of only relying on nitrogen determination to detect the protein content of samples have already appeared in various food testing
[0006] For the detection of volatile components in fish sauce, currently, it is common to use gas chromatography-mass spectrometry (GC-MS) to determine the types and contents of volatile compounds in the headspace of the sample, but due to the There are about 5,000 kinds of volatile compounds in f

Method used

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  • Classified identification method for fish sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A method for classifying and identifying fish sauce, used for assessing fish sauce samples of different grades, comprising the following steps:

[0042] 1) The volatile organic compounds in different grades of fish sauce standard samples were measured by electronic nose analysis method, and the response intensity data of different grades of fish sauce standard samples in the electronic nose sensor matrix were obtained.

[0043] The fish sauce standard samples of different grades are predetermined standard samples divided into six grades, namely: special grade, first grade, second grade, third grade, fourth grade and defective fish sauce standard samples.

[0044] The electronic nose adopts the FOX4000 system of French Alpha M.O.S company, and the selected electronic nose sensor matrix is ​​LY2 / LG, LY2 / G, LY2 / AA, LY2 / GH, LY2 / gCTL, LY2 / gCT, T30 / 1, P10 / 1, P10 / 2, P40 / 1, T70 / 2, PA2, P30 / 1, P40 / 2, P30 / 2, T40 / 2, T40 / 1, TA2 sensors. The determination of volatile organic compou...

Embodiment 2

[0065] The method for the classification and identification of fish sauce of the present embodiment is basically the same as the method of embodiment 1, the difference is:

[0066] Electronic nose sensor matrix consists of LY2 / LG, LY2 / G, LY2 / AA, LY2 / GH, LY2 / gCTL, LY2 / gCT, T30 / 1, P10 / 1, P10 / 2, P40 / 1, T70 / 2, PA2 , P30 / 1, P40 / 2, P30 / 2 sensors.

[0067] The response intensity data of the fish sauce standard sample obtained by the above-mentioned electronic nose sensor matrix is ​​subjected to principal component analysis, and a fish sauce classification and identification model is established. The obtained principal component analysis diagram is as follows: Figure 10 As shown in the figure, it can be seen from the figure that label 1 is super-grade fish sauce, and the abscissa distances between the standard fish sauce samples with labels 2, 3, 4, 5, and 6 and the super-grade fish sauce with label 1 increase in turn, that is, according to The abscissa increases in order of super-...

Embodiment 3

[0070] A method for classifying and identifying fish sauce, used to identify whether fish sauce samples are qualified, comprising the following steps:

[0071] 1) Using the electronic nose analysis method in Example 2, measure the volatile organic compounds in the qualified fish sauce standard sample, and obtain the response intensity data of the qualified fish sauce standard sample in the electronic nose sensor matrix.

[0072] 2) Statistical analysis method was used to conduct partial least squares analysis on the response intensity data of the above fish sauce standard samples, and a fish sauce classification and identification model was established by the nonlinear regression method of principal component analysis.

[0073] 3) Determine the volatile organic compounds in the fish sauce sample by the electronic nose analysis method in step 1), and obtain the response intensity data of the fish sauce sample in the electronic nose sensor matrix.

[0074] 4) Substituting the ab...

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Abstract

The invention discloses a classified identification method for fish sauce, belonging to the technical field of condiments analysis and identification methods. The method comprises the following steps: respectively determining volatile organic compounds in different types of fish sauce samples by an electronic nose analysis method to obtain the response intensity data of the different types of the fish sauce samples in an electronic nose sensor matrix; performing statistic classification on the response intensity data of the fish sauce samples, and establishing a fish sauce classified identification model; obtaining the response intensity data of a fish sauce sample in the electronic nose sensor matrix, substituting the response intensity data into the fish sauce classified identification model for analysis, and judging to obtain the classification of the fish sauce sample. By the adoption of the method, the quality of odor can be quantized and standardized, and the fish sauce classified identification model is established, so that the fish sauce can be evaluated objectively, quickly and accurately; the standardization of the quality of the fish sauce can be effectively guaranteed; the quality and the market competitiveness of the product are improved; the blank that the precision and the standardization cannot be realized by conventional sensory analysis is filled.

Description

technical field [0001] The invention relates to a method for analyzing and identifying condiments, in particular to a method for classifying and identifying fish sauce. Background technique [0002] Fish sauce is a traditional aquatic condiment with a long history. It is also called "fish soy sauce and shrimp oil" in my country. It is made of low-value seafood, mixed with sea salt, pickled and naturally fermented for a long time. The resulting aromatic liquid condiment. [0003] The production of fish sauce in my country is mainly concentrated in Guangdong Province. The annual output of fish sauce in Guangdong Province is about 20,000 tons, accounting for more than 60% of the national output. The traditional process of fish sauce production includes pickling, stirring, drying, post-ripening, filtering, blending and other processes. Fermentation and maturation proceed naturally. Due to the long fermentation cycle and fuzzy process parameters, it is difficult to accurately con...

Claims

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Application Information

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IPC IPC(8): G01N27/00
Inventor 江津津
Owner GUANGZHOU CITY POLYTECHNIC
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