Method of classification and identification of fish sauce

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 and mixed with sea salt. 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 control the production process and conditions, re...

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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 fish sauce alone, so it is impossible to completely quantify the volatile compounds in fish sauce, and it will take a lot of manpower and material resources

[0007] Therefore, the flavor quality of fish sauce has always relied on the sensory evaluation of experts, but sensory evaluation has the disadvantages of strong subjectivity, high time and cost consumption, variable appraisal results, and not being objective and accurate enough.

In addition, the smell of fish sauce is complex, which brings certain difficulties to sensory evaluation and grading identification

However, it is not uncommon to see fish sauce processed by blending and blending techniques on the market, and it is more difficult to judge these fish sauces sensory

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