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

A technology of fermentation degree and plum fish, applied in character and pattern recognition, design optimization/simulation, resources, etc., to achieve the effect of low identification cost, short time consumption, and high degree of result visualization

Active Publication Date: 2021-06-11
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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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 objective

Method used

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

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Embodiment 1

[0051] Example 1: The method proposed by the present invention is applied to the prediction of the degree of fermentation of the traditional Meixiang oval pomfret. The oval pomfret used in this example was purchased from Yangjiang Hongkai Yufeng Co., Ltd., and the fermentation time was 0 and 3 respectively. , 6, 9, 12, 15, 18, 5 samples each in 21 and 24 days, a total of 45 samples, according to the method in the step (1) of the invention patent, the whole plum fragrant pomfret is pretreated, and each fish Cut 5 pieces of 2cm-wide fish pieces sequentially from the starting point to the tail, carefully cut off the upper surface and midline of each fish piece, and then take the midline and upper surface as the base point to prepare 2cm×2cm×1cm (length×width) × thickness) of the sample to be tested, then place the block-shaped sample of Meixiang oval pomfret in a liquid nitrogen environment for cooling, and then use a grinder to grind for 5-8s, and repeat the grinding for each sam...

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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,...

Claims

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Application Information

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IPC IPC(8): G06Q10/06G06K9/62G06F30/27G01N33/00G01N27/622
CPCG06Q10/06395G06F30/27G01N27/622G01N33/0031G06F18/2135G06F18/25
Inventor 王悦齐吴燕燕陈茜李来好杨贤庆陈胜军赵永强李春生杨少玲岑剑伟魏涯
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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