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A non-destructive evaluation method for fish fillet freshness based on near-infrared multispectral imaging and multi-index synergy

A technology of multi-spectral imaging and evaluation method, which is applied in the field of non-destructive evaluation of fish fillet freshness with near-infrared multi-spectral imaging and multi-index synergy, can solve the problems of inability to achieve non-destructive and rapid online detection, high operation requirements, time-consuming and labor-intensive, etc. The effect of rapid non-destructive testing and evaluation, accurate evaluation and easy operation

Active Publication Date: 2020-08-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Obviously, in the actual detection process, these methods have cumbersome steps, high operation requirements, time-consuming and laborious, and cannot achieve non-destructive rapid online detection.

Method used

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  • A non-destructive evaluation method for fish fillet freshness based on near-infrared multispectral imaging and multi-index synergy
  • A non-destructive evaluation method for fish fillet freshness based on near-infrared multispectral imaging and multi-index synergy
  • A non-destructive evaluation method for fish fillet freshness based on near-infrared multispectral imaging and multi-index synergy

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Experimental program
Comparison scheme
Effect test

Embodiment

[0030] Such as figure 1 As shown, the non-destructive evaluation method of fish fillet freshness based on multi-infrared multi-spectral imaging and multi-index coordination includes the following steps:

[0031] (1) Prepare grass carp fillet samples and refrigerate them to obtain fish fillets samples of different refrigeration days: 10 grass carp (weight approximately 2kg) to death, remove scales, guts, heads, tails and skins, and then divide them into sizes (3cm×3cm×1cm) 200 samples of similar fish fillets, rinse with running water, absorb the residual water on the surface of the fish fillets with absorbent paper, seal them in a polyethylene fresh-keeping bag, and refrigerate them at 4°C. 2, 4, 6 days, divided into four groups, each group randomly selected 50 fish fillets as fish fillet samples;

[0032] (2) Use the near-infrared multi-spectral imaging system (DL-604M) to scan the fish fillet samples at different refrigeration times to obtain multi-spectral images of 200 fish fi...

Embodiment 2

[0048] The non-destructive evaluation method of fish fillet freshness based on multi-index coordination of near-infrared multispectral imaging includes the following steps:

[0049] (1) Prepare large-head fish fillet samples and refrigerate them to obtain fish fillet samples of different refrigeration days: 8 large-head fish (about 2kg mass) are killed, scaled, gutted, headed, tailed and skin removed, and then divided into sizes 160 pieces of fish fillet samples of similar size (3cm×3cm×1cm), rinse with running water, absorb the residual water on the surface of the fish fillets with absorbent paper, seal them in a polyethylene fresh-keeping bag, and refrigerate them at 4℃. , 1, 3, and 5 days, divided into four groups, each group randomly selected 40 fish fillets as fish fillet samples;

[0050] (2) Use the near-infrared multi-spectral imaging system (DL-604M) to scan the fish fillet samples at different refrigeration times to obtain the multi-spectral images of 160 fish fillet samp...

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Abstract

The invention discloses a fish fillet freshness evaluation method based on multispectral multi-index synergy, which includes the following steps: measuring the freshness index values, namely, TVB-N values, TBARS values and K values, of fish fillet samples refrigerated for different days respectively; scanning the corresponding fish fillet samples by a multispectral imaging system to obtain corresponding multispectral images; processing the near-infrared multispectral images to extract the average reflection spectrum values corresponding to the five central wavelengths of 1250nm, 1452nm, 1655nm, 1785nm and 1890 nm respectively; and establishing a prediction model by using LS-SVM based on the acquired TVB-N values, TBARS values, K values and average reflection spectrum values, and predictingthe freshness of a fish fillet sample to be measured. The freshness of fish fillets is evaluated based on multispectral multi-index synergy. The time required by the traditional method is reduced, and the detection efficiency and accuracy are enhanced. Moreover, the purpose of fast, non-destructive and non-contact online detection can be realized.

Description

Technical field [0001] The invention relates to the field of fish fillet freshness quality detection, in particular to a near-infrared multi-spectral imaging multi-index coordination method for non-destructive evaluation of fish fillet freshness. Background technique [0002] Fish is an important part of aquatic products. Fish is delicious and contains high nutrient content. It is an important source of protein, amino acid, fat and other nutrients needed by humans, and is an important part of people's diet. Freshness is an important comprehensive index for fish quality evaluation. There are many factors that affect the freshness of fish, mainly related to storage temperature, microbial contamination, processing methods, and its own physical, chemical and biochemical changes. [0003] At present, the methods for measuring and evaluating the freshness of fish meat are roughly divided into: sensory evaluation method, physical property measurement, chemical analysis method, etc. Che...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/3563G01N21/359
Inventor 成军虎吕啸野孙大文韩忠
Owner SOUTH CHINA UNIV OF TECH
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