Quality collaborative evaluation method and system for fresh aquatic products

Abstract

The embodiment of the invention provides a quality collaborative evaluation method and system for fresh aquatic products. The method comprises the steps of acquiring quality characteristic index dataof the fresh aquatic products within the shelf life according to a time sequence; obtaining the quality grade of the fresh aquatic product based on a target characteristic index extraction rule of thequality of the fresh aquatic products; constructing a fresh aquatic product collaborative evaluation function according to the extracted quality indexes of the fresh aquatic product quality evaluation; correcting the collaborative evaluation coefficient according to the predicted error between the remaining shelf life and the actual shelf life to obtain a collaborative evaluation function model;and generating eating suggestion information according to the quality grade and the remaining shelf life of the fresh aquatic products. According to the embodiment of the invention, the relationship between each quality index of the fresh aquatic products and the quality of the fresh aquatic products is comprehensively considered, a coordinated evaluation method among multiple indexes is adopted,the evaluation of multiple types of aquatic products is considered, and the incomprehensiveness of evaluating the fresh aquatic products by using one or more outstanding quality indexes is overcome.

Description

technical field [0001] The invention relates to the technical field of quality safety of fresh aquatic products, in particular to a method and system for collaborative quality evaluation of fresh aquatic products. Background technique [0002] Aquatic products are rich in nutrients and water, less connective tissue in muscle tissue, delicate meat, delicious taste, and are widely loved by consumers. As the proportion of aquatic products in the dietary structure continues to increase, the consumption of aquatic products by Chinese residents is growing rapidly, and there is huge room for growth. There are many types of aquatic products, and different types of aquatic products have different quality evaluation indicators during the quality change process during storage. With the advancement of science and technology, the monitoring methods of different evaluation indicators are constantly innovating, and a variety of fast and convenient gas and chemical sensing devices have eme...

AI Technical Summary

Problems solved by technology

Moreover, in the fresh aquatic product market, most consumers lack the life experience to judge the quality of fresh aquatic products, and it is difficult to scientifically judge the edibility of fresh aquatic products during the storage process after purchase

Therefore, there is a risk of bacterial or viral food poisoning caused by eating spoiled fresh aquatic products. At the same time, advanced aquatic product quality testing equipment is not suitable for widespread promotion among consumer groups due to its size and cost.

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