Meixiang fish fermentation degree multi-dimensional fusion identification method based on smell visualization

Abstract

The invention discloses a meixiang fish fermentation degree multi-dimensional fusion identification method based on smell visualization, which integrates an electronic nose system, gas phase-ion migration mass spectrometry and multi-dimensional data fusion analysis to establish an effective multi-dimensional fermentation degree identification model. According to the method, a rapid identification model for the fermentation degree of the Meixiang fish is established by fusing a neural network algorithm, PCA analysis and other data analysis methods, the method is suitable for quality evaluation and fermentation degree distinguishing of the Meixiang fish, the identification cost is low, and the result visualization degree is high. The method is based on a multi-dimensional fusion identification and prediction strategy, and compared with traditional sensory analysis and single flavor analysis, the method has the advantages of high sensitivity, short analysis time, convenience in operation, high predictability and the like, and meets the requirements of rapid detection and analysis of modern aquatic food.

Description

technical field [0001] The invention belongs to the technical field of rapid analysis and detection of aquatic food, and in particular relates to a multi-dimensional fusion identification method for the fermentation degree of plum fish based on odor visualization. Background technique [0002] Traditional fermented salted dried fish products with Chinese characteristics mainly include plum fish from Guangdong, stinky mandarin fish from Anhui, sour fish from Miao and Dong ethnic groups, and drunken fish from Shaoxing. Solid naturally fermented fish products are mainly produced in southeast coastal areas such as Guangdong and Fujian. According to statistics, the total output of salted and dried fish products in my country reached 1.62 million tons in 2018, accounting for about 7.51% of the total aquatic product processing (21.57 million tons) and about 9.13% of seawater processed products (17.75 million tons). Traditional Meixiang fish has the main advantages of long history,...

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Problems solved by technology

Different from artificial sensory and single volatile flavor analysis, odor visualization multi-dimensional fusion technology can identify the fermentation degree of traditional Meixiang fish more objectively and efficiently. So far, there is no use of odor visualization and multi-dimensional data fusion technology to identify the fermentation degree of traditional Meixiang fish. identified technical reports

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