Sausage fast grading method based on olfactory visualization array

Abstract

The invention relates to a sausage fast grading method based on an olfactory visualization array, and relates to the technical field of quality detection of meat products. The sausage fast grading method comprises the steps: sausage feature volatile gas components of different grades in multiple producing areas are analyzed, corresponding gas-sensitive materials are screened, and a color sensitivesensing array is constructed; images of the sensor array before and after a reaction are obtained through an image acquisition device, the gray average of all channels of all sensing units in the sensor array before and after the reaction is subjected to feature extraction, that is, a smell feature matrix of a measured sample is obtained; and a distinguishing model is constructed based on the feature matrix, and the sausage grade is quickly distinguished. The advantages of quickness, non-destruction and on-line visualization are achieved, and the sausage grade can be quickly distinguished.

Description

technical field [0001] The invention relates to the technical field of meat product quality detection, in particular to a rapid grading method for sausages based on an olfactory visualization array, which can quickly identify different grades of sausages. Background technique [0002] Sausage (sausage) has a long history in our country, commonly known as sausage, refers to the Chinese characteristic meat products made of meat as raw material, cut into cubes, with auxiliary materials, poured into animal casings, fermented, matured and dried. A large category of products with the most varieties in meat products. For the protection of sausage origin and trademark property rights, the identification of sausage types is of great significance. my country's commercial industry standard SB / T10003-92 divides sausages into excellent grades, first grades, and second grades according to the physical and chemical characteristics of sausages. The traditional chemical detection method is...

AI Technical Summary

Problems solved by technology

Current patents such as "Sausage Quality Grade Detection Method" (Application No.: 201610217719.X) and "Method for Adaptive Separation of Lean Meat and Fat Meat Based on Cantonese-style Sausage Hyperspectral Image" (Application No.: 201710402585.3) respectively disclose a Using hyperspectral imaging technology to detect the grade of sausage and calculate the fat and thin ratio of sausage, but due to the large amount of information and high cost of the hyperspectral system, it is difficult to achieve industrial quality detection

As an emerging gas characterization method, color-sensitive sensing technology has been applied in the field of food and agricultural product detection in recent years. Visual sensing technology is feasible in the detection of agricultural product flavor, but it has not been reported in the identification of sausage grades.

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