Method for evaluating ripening degree of sturgeon meat based on flavor fingerprint spectrum and partial least square regression analysis

Abstract

The invention discloses a sturgeon meat ripening degree evaluation method based on a flavor fingerprint spectrum and partial least square regression analysis, wherein GC-IMS (gas chromatography-ion mobility spectrometry) spectrum information of a sturgeon meat sample to be detected is compared with a linear regression equation, the ripening degree of the sample is judged, and flavor characteristics are predicted. The method comprises the following steps: carrying out headspace solid-phase micro-extraction gas collection on sturgeon meat samples with different gradient curing degrees, carrying out qualitative analysis by utilizing GC-MS (gas Chromatography and mass Spectrometry), carrying out fingerprint analysis by utilizing GC-IMS, establishing a regression prediction model of the myofibrillar protein extraction rate and the volatile flavor substance variety number through linear fitting, carrying out fingerprint spectrogram feature component region and principal component analysis, and comparing a sturgeon meat sample to be analyzed with the prediction model to effectively judge the curing degree and flavor characteristics. The method disclosed by the invention is simple to operate and sensitive in detection, and is a rapid and effective sturgeon meat curing degree evaluation method.

Description

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AI Technical Summary

Benefits of technology

This patented technology helps gather data from various methods for detecting changes caused by thermal treatments on food products like chickens or turkeys during processing. It also includes correlating these measurements against existing indicator systems that are used to determine how well they were done at different stages of production. By analyzing such signals over multiple generations, it provides an accurate way to estimate shelf life without requiring complicated procedures. Overall, this new technique simplifies process management while providing valuable insights into product quality control measures.

Problems solved by technology

This patents describes how hot treatments (HT) may damage or degrade certain types of foodstuff that consumers want them freshly when they buy these items. However, current techniques require judgment based upon external appearance alone without any specific feature like coloriness or odour intensity. Therefore, the problem addressed in the patented text relates to developing a reliable way to determine if somatic cellular material from frozen tissue remains intact after being treated under HT conditions.

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