Method and system for determining fish meat quality change
A fish meat and quality technology, applied in the direction of material impedance, etc., can solve the problems of reduced sensitivity of enzyme electrode sensors, sensory evaluation and biochemical analysis can not achieve rapid detection, and further research is required
Inactive Publication Date: 2015-02-04
山东国农物流科技有限公司 +1
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Problems solved by technology
[0002] There are many traditional fish meat quality evaluation methods, but these evaluation methods, including sensory evaluation, microbial detection, biochemical analysis and physical analysis, cannot meet the requirements of rapid detection
In recent years, non-destructive testing technology has developed rapidly, and rapid detection methods such as enzyme sensor method, near-infrared spectroscopy, and electronic nose technology have gradually been used. However, the sensitivity of enzyme electrode sensors will decrease with the prolongation of use time. Near-infrared technology requires Establish the quantitative model of the indicators to be measured in advance. At present, the application of near-infrared technology is relatively mature to measure the content of basic components such as protein, fat, and water in food. The measurement of other quality indicators needs further research.
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[0039] Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
[0040] First of all, odor is an external manifestation of the internal quality change of fish meat, and is an important indicator of quality evaluation. Rapid identification of odor characteristics during the quality deterioration process of fish meat has important practical significance for quality management in the circulation process. The present invention adopts a novel artificial olfactory system, that is, integrates 10 odor sensor arrays, collects the volatile odor of fish in the cold storage process, and simultaneously performs sensory evaluation, physical and chemical analysis and microbial detection, thereby obtaining odor fingerprints of different fish quality grades, The characteristic signals of the stable response area were extracted, and a principal component analysis model was constructed to identify different quality grades of fish meat. T...
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The present invention relates to a method for determining fish meat quality change. The method comprises: S1: sampling volatile odor of the fish meat storage product during a cold preservation process, and synchronously carrying out fish meat quality analysis; S2: analyzing the fish meat quality to obtain the odor fingerprints of different fish meat quality grades; S3: extracting the characteristic signal of the stable response region in the odor fingerprint; and S4: according to the characteristic signal, constructing the main component analysis model to identify different quality grades of the fish meat. According to the invention, the accuracy and the timeliness of the determination of the fish meat quality are improved. The present invention further discloses a system for determining the fish meat quality change.
Description
technical field [0001] The invention relates to the technical field of computer agriculture, in particular to a method and system for judging changes in fish meat quality. Background technique [0002] There are many traditional fish meat quality evaluation methods, but these evaluation methods, including sensory evaluation, microbial detection, biochemical analysis and physical analysis, cannot meet the requirements of rapid detection. In recent years, non-destructive testing technology has developed rapidly, and rapid detection methods such as enzyme sensor method, near-infrared spectroscopy, and electronic nose technology have gradually been used. However, the sensitivity of enzyme electrode sensors will decrease with the prolongation of use time. Near-infrared technology requires Establish the quantitative model of the indicators to be measured in advance. At present, the application of near-infrared technology is relatively mature to measure the content of basic compone...
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IPC IPC(8): G01N27/02
Inventor 赵春江刘寿春钱建平刘学馨
Owner 山东国农物流科技有限公司