oyster juice testing methods

Abstract

This invention relates to a method for detecting oyster sauce, the method comprising the following steps: acquiring the RGB values ​​and characteristic aroma substance content of the oyster sauce to be tested, analyzing the RGB values ​​and characteristic aroma substance content, and determining the quality of the oyster sauce to be tested based on the analysis results. Compared with traditional technologies, the beneficial effects of this application include: the oyster sauce detection method provided by this application, using RGB values ​​and characteristic aroma substance content as quality indicators, achieves a stable, scientific, and objective evaluation of oyster sauce quality, overcomes the drawbacks of relying on sensory monitoring of oyster sauce quality, and further establishes an oyster sauce quality detection method based on machine vision technology and GC-MS analysis.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a method for detecting oyster sauce. Background Technology

[0002] Oyster sauce is a product made from oysters through steaming, cooking, and then adding salt via the Maillard reaction. It has a rich oyster aroma and is rich in sweet-tasting amino acids such as glycine, alanine, and glutamic acid, resulting in a strong umami flavor. It is a major semi-finished product in oyster sauce production. In recent years, oyster sauce sales have been increasing year by year, with an average growth rate exceeding 15% over the past three years, indicating a huge market potential. However, the oyster sauce and oyster sauce industry still faces challenges. A prominent issue is that quality control during the production process relies heavily on sensory evaluation, which is relatively subjective. This leads to relatively poor product quality stability and a lack of stable key physicochemical control indicators for a scientific and objective evaluation of oyster sauce quality.

[0003] In view of the above, this application is hereby submitted. Summary of the Invention

[0004] The purpose of this application is to provide a method for detecting oyster juice, which uses RGB values ​​and the content of characteristic aroma substances as quality indicators to achieve a stable, scientific and objective evaluation of the quality of oyster juice.

[0005] This application provides a method for detecting oyster sauce, the method comprising the following steps:

[0006] Obtain the RGB values ​​and characteristic aroma substance content of the oyster juice to be tested, analyze the RGB values ​​and characteristic aroma substance content, and determine the quality of the oyster juice to be tested based on the analysis results.

[0007] In some embodiments, the characteristic aroma substance is selected from 1-octen-3-one, 2,3-pentanedione, pyrazine, or a combination thereof.

[0008] In some embodiments, determining the mass of the oyster juice to be tested based on the analysis results includes:

[0009] If the RGB value satisfies the condition under item (1) and the content of the characteristic aroma substances satisfies the condition under item (2), then the sensory evaluation score of the oyster juice to be tested is determined to be ≥9.

[0010] If the RGB value does not meet the condition under item (1) or the content of the characteristic aroma substances does not meet the condition under item (2), then the sensory evaluation score of the oyster juice to be tested is determined to be <9.

[0011] in,

[0012] (1) R value is 86-75, G value is 112-92, B value is 37-21;

[0013] (2) The content of 1-octen-3-one is 15.9-17.1 μg / Kg, the content of 2,3-pentanedione is 99.3-110.6 μg / Kg, and the content of pyrazine is 1836.1-2103.4 μg / Kg.

[0014] In some embodiments, the conditions under (1) and / or (2) are determined based on the oyster juice after the Maillard reaction under (3):

[0015] (3) The conditions for the Maillard reaction include: temperature of 80℃~100℃ and time of 4.5h~5.5h;

[0016] The conditions for the Maillard reaction under item (3) are obtained based on the RGB values ​​and sensory evaluation scores of the oyster juice obtained by intermittent sampling during the Maillard reaction process.

[0017] In some embodiments, the step of obtaining the RGB value includes: acquiring an image of the oyster juice to be tested, importing the obtained image into image processing software for analysis, and using the obtained RGB value of the image as the RGB value of the oyster juice to be tested.

[0018] In some embodiments, the acquisition and analysis of the images are performed using the MV-VS1600 machine vision system application experimental development platform.

[0019] In some embodiments, the preparation steps of the oyster juice to be tested include:

[0020] Mix oyster meat and water and steam, then collect the steaming liquid;

[0021] The cooking liquid was subjected to a Maillard reaction, and the reaction products were collected to prepare the oyster juice to be tested.

[0022] In some embodiments, the mass ratio of the oyster meat to the water is 1:(1 to 1.5).

[0023] In some embodiments, the cooking time is 25 min to 35 min.

[0024] In some embodiments, the content of the characteristic aroma substances is obtained using SPME-GC-MS.

[0025] Compared to traditional technologies, the beneficial effects of this application include:

[0026] The oyster juice detection method provided in this application uses RGB values ​​and the content of characteristic aroma substances as quality indicators, which realizes a stable, scientific and objective evaluation of oyster juice quality, overcomes the drawbacks of relying on sensory monitoring of oyster juice quality, and further establishes an oyster juice quality detection method based on machine vision technology and GC-MS analysis. Attached Figure Description

[0027] To more clearly illustrate the technical solutions in the embodiments of this application and to more completely understand this application and its beneficial effects, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0028] Figure 1 This is a schematic diagram of the main technical roadmap for the embodiments of this application. Detailed Implementation

[0029] The present invention will be further described in detail below with reference to the accompanying drawings, embodiments, and examples. It should be understood that these embodiments and examples are for illustrative purposes only and are not intended to limit the scope of the invention. The purpose of providing these embodiments and examples is to enable a more thorough and complete understanding of the disclosure of the present invention. It should also be understood that the present invention can be implemented in many different forms and is not limited to the embodiments and examples described herein. Those skilled in the art can make various modifications or alterations without departing from the spirit of the present invention, and the equivalent forms obtained also fall within the protection scope of this application. Furthermore, numerous specific details are set forth in the following description to provide a fuller understanding of the present invention. It should be understood that the present invention can be implemented without one or more of these details.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for descriptive purposes only and is not intended to be limiting of the invention.

[0031] the term

[0032] Unless otherwise stated or in case of contradiction, the terms or phrases used herein shall have the following meanings:

[0033] The terms "and / or," "or / and," and "and / or" as used herein include any one of two or more of the related listed items, as well as any and all combinations of the related listed items. These arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or," "or / and," and "and / or," it should be understood that in this application, the technical solution undoubtedly includes technical solutions connected by "logical AND," and also undoubtedly includes technical solutions connected by "logical OR." For example, "A and / or B" includes three parallel solutions: A, B, and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, a technical solution that is connected by "logical OR"), as well as any and all combinations of A, B, C, and D, that is, combinations of any two or three of A, B, C, and D, and also combinations of all four of A, B, C, and D (that is, a technical solution that is connected by "logical AND").

[0034] In this invention, terms such as "multiple", "various", "multiple times", and "multi-source" are used, and unless otherwise specified, they refer to a quantity greater than or equal to 2. For example, "one or more" means one or more types.

[0035] The terms “combinations of,” “any combination of,” and “any combination of” used in this article include all suitable combinations of any two or more of the listed items.

[0036] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this invention, solve the technical problem of this invention, and achieve the expected technical effect of this invention.

[0037] In this article, terms such as "preferred," "better," "more suitable," and "ideal" are merely used to describe implementation methods or examples that achieve better results, and should be understood not to limit the scope of protection of this invention.

[0038] In this invention, terms such as "further," "even more," and "particularly" are used for descriptive purposes and to indicate differences in content, but should not be construed as limiting the scope of protection of this invention.

[0039] In this invention, "optionally," "optionally," and "optional" mean that they are optional, that is, they are selected from either "with" or "without." If multiple "options" appear in a technical solution, unless otherwise specified and there are no contradictions or mutual constraints, each "option" is independent.

[0040] In this invention, the terms "first aspect," "second aspect," "third aspect," "fourth aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on the quantity.

[0041] In this invention, the technical features described in an open-ended manner include both closed-ended technical solutions composed of the listed features and open-ended technical solutions that include the listed features.

[0042] In this invention, numerical intervals (i.e., numerical ranges) are involved. Unless otherwise specified, the selected numerical distributions within the aforementioned numerical intervals are considered continuous and include the two endpoints (i.e., the minimum and maximum values) of the numerical range, as well as every value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints. In this document, this is equivalent to directly listing every integer. For example, if t is an integer selected from 1 to 10, it means that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Furthermore, when multiple ranges are provided to describe features or characteristics, these ranges can be merged. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges to which they are included.

[0043] Unless otherwise specified, the temperature parameters in this invention can be either constant temperature treatment or variations within a certain temperature range. It should be understood that the constant temperature treatment allows temperature fluctuations within the precision range controlled by the instrument. Fluctuations are permitted within ranges such as ±5℃, ±4℃, ±3℃, ±2℃, and ±1℃.

[0044] In this invention, % (w / w) and wt% both represent weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass-volume percentage.

[0045] All references to this invention are incorporated herein by reference as if each document were individually incorporated by reference. Unless they conflict with the inventive purpose and / or technical solution of this application, the referenced documents involved in this invention are incorporated in their entirety and for all purposes. When references are made in this invention, the definitions of relevant technical features, terms, nouns, phrases, etc., are also incorporated herein by reference. When references are made in this invention, examples and preferred embodiments of the relevant technical features cited may also be incorporated herein by reference, but only to the extent that they enable the implementation of this invention. It should be understood that when the cited content conflicts with the description in this application, this application shall prevail or modifications shall be made adaptively based on the description in this application.

[0046] There is a significant correlation between the color and flavor quality of oyster sauce during processing, therefore, it is desirable to control its flavor quality by monitoring its color. Common color control methods include LAB chromaticity values, red index chromaticity, and RGB values. However, LAB chromaticity values ​​suffer from poor stability and repeatability, making them difficult to apply in practical production. The red index chromaticity primarily targets the caramelization reaction, which is not the main reaction in oyster sauce processing, thus its characterization significance is limited. RGB values ​​quantify the color of samples and offer better color quantification and monitoring for oyster sauce with its complex color system.

[0047] This application provides a method for detecting oyster sauce, the method comprising the following steps:

[0048] Obtain the RGB values ​​and characteristic aroma substance content of the oyster juice to be tested, analyze the RGB values ​​and characteristic aroma substance content, and determine the quality of the oyster juice to be tested based on the analysis results.

[0049] Optionally, the characteristic aroma substance is selected from 1-octen-3-one, 2,3-pentanedione, pyrazine, or a combination thereof. Alternatively, the characteristic aroma substance is selected from a combination of 1-octen-3-one, 2,3-pentanedione, and pyrazine.

[0050] Optionally, determining the mass of the oyster juice to be tested based on the analysis results includes:

[0051] If the RGB value satisfies the condition under item (1) and the content of the characteristic aroma substances satisfies the condition under item (2), then the sensory evaluation score of the oyster juice to be tested is determined to be ≥9.

[0052] If the RGB value does not meet the condition under item (1) or the content of the characteristic aroma substances does not meet the condition under item (2), then the sensory evaluation score of the oyster juice to be tested is determined to be <9.

[0053] in,

[0054] (1) R value is 86-75, G value is 112-92, B value is 37-21;

[0055] (2) The content of 1-octen-3-one is 15.9-17.1 μg / Kg, the content of 2,3-pentanedione is 99.3-110.6 μg / Kg, and the content of pyrazine is 1836.1-2103.4 μg / Kg.

[0056] The sensory evaluation score is obtained through the following method: Take the oyster juice to be tested, and have multiple individuals with sensory evaluation experience evaluate its aroma, scoring it from 1 to 10 points, with higher scores for better aroma. The scores from these multiple individuals are tallied, and the average score is calculated. This average score is taken as the sensory evaluation score of the oyster juice. Optionally, "multiple individuals" refers to at least 10 individuals; for example, 10 individuals with sensory evaluation experience are selected to conduct the aroma evaluation.

[0057] Optionally, the conditions under (1) and / or (2) are determined based on the oyster sauce after the Maillard reaction under (3):

[0058] (3) The conditions for the Maillard reaction include: a temperature of 80℃~100℃ (e.g., 80℃, 85℃, 90℃, 95℃, 100℃) and a time of 4.5h~5.5h (e.g., 4.5h, 4.6h, 4.7h, 4.8h, 4.9h, 5.0h, 5.1h, 5.2h, 5.3h, 5.4h, 5.5h).

[0059] Optionally, the Maillard reaction conditions under item (3) are obtained based on the RGB values ​​and sensory evaluation scores of oyster juice obtained by intermittent sampling during the Maillard reaction. Specifically, during the Maillard reaction, intermittent sampling (e.g., 0h, 1h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h, and 6h) is performed to collect images of the sampled oyster juice, and the RGB values ​​are analyzed. Sensory evaluation is then performed on the sampled oyster juice to obtain sensory evaluation scores. Then, the Maillard reaction conditions are determined based on the RGB values ​​and sensory evaluation scores of the oyster juice obtained by intermittent sampling.

[0060] Optionally, the step of obtaining the RGB value includes: acquiring an image of the oyster juice to be tested, importing the obtained image into image processing software for analysis, and using the obtained RGB value of the image as the RGB value of the oyster juice to be tested.

[0061] Optionally, the image acquisition and analysis are performed using the MV-VS1600 machine vision system application experimental development platform. Optionally, the image acquisition parameters are set as follows: indoor lighting is a 100W light source, focal length is 50mm, ISO sensitivity is 800, aperture is F8, and resolution is 1280*1024.

[0062] Optionally, the preparation steps of the oyster juice to be tested include:

[0063] Mix oyster meat and water and steam, then collect the steaming liquid;

[0064] The cooking liquid was subjected to a Maillard reaction, and the reaction products were collected to prepare the oyster juice to be tested.

[0065] Optionally, the mass ratio of the oyster meat to the water is 1:(1 to 1.5). For example, it is 1:1, 1:1.1, 1:1.2, 1:1.3, 1:1.4, or 1:1.5.

[0066] Optionally, the cooking time is 25 to 35 minutes. For example, 25 minutes, 26 minutes, 27 minutes, 28 minutes, 29 minutes, 30 minutes, 31 minutes, 32 minutes, 33 minutes, 34 minutes, and 35 minutes.

[0067] Optionally, the content of the characteristic aroma substances is obtained using SPME-GC-MS.

[0068] Reference Figure 1 The embodiments of this application involve:

[0069] Based on machine vision technology and the established model, RGB values ​​were calculated. The RGB values ​​showed a significant fitting effect with the browning color change of oyster sauce. Images of oyster sauce were acquired using an image acquisition device at 0h, 1h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h, and 6h of reaction time. The RGB values ​​of 20 evenly distributed points for each sample were calculated, and their average value was calculated to obtain the RGB values ​​for different reaction times.

[0070] Subsequently, sensory tests were conducted to determine the relationship between the oyster sauce reaction time and sensory scores, and the optimal sensory time was preliminarily determined. The optimal reaction time for oyster sauce was 5 hours, and sensory results were unacceptable when the reaction time was ≤4.5 hours or ≥5.5 hours. Therefore, oyster juice reacted for 5 hours was used as the target sample. Oyster juice color charts were prepared after 4.5 hours, 5 hours, and 5.5 hours of reaction, respectively. The color of the oyster juice during the reaction process was controlled within these three color charts to achieve quality monitoring of the oyster juice processing. Quality monitoring of the oyster juice reaction process first requires meeting the color chart requirements. Then, GC-MS flavor component detection is used for further monitoring. The specific method is as follows: SPME-GC-MS is used to analyze the content of characteristic flavor substances in oyster juice, such as 1-octen-3-one, 2,3-pentanedione, and pyrazine. Origin software is used to fit the sensory flavor and characteristic flavor substance content of oyster juice at different reaction times, obtaining the formulas y1 = aInx1 + b, y2 = aInx2 + b, and y3 = aInx3 + b (where x represents the content of 1-octen-3-one, 2,3-pentanedione, and pyrazine, respectively, and y is the reaction time). The flavor quality of oyster juice is monitored by detecting the characteristic flavor substances in the oyster juice reaction process and their fitted equations. Both color charts and flavor substance methods are used to monitor the quality of oyster juice. Specific Implementation

[0072] The embodiments of the present invention will be described in detail below with reference to examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. For experimental methods in the following embodiments where specific conditions are not specified, please refer to the guidelines given in this invention, or follow experimental manuals or conventional conditions in the art, or follow the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0073] In the specific embodiments described below, the measurement parameters involving raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0074] The detection methods involved in the following embodiments include:

[0075] (1) Determination of volatile odor substances. SPME sample preparation: 2.5 g of enzymatic hydrolysate was placed in a 20 mL headspace vial, 2.5 mL of NaCl solution (0.18 g / mL) was added, and 100 μL of o-dichlorobenzene solution (3.03 μg / mL) was added as an internal standard. Then, SPME extraction was performed on the sample using a 2 cm DVB / CAR / PDMS fiber. Extraction was performed at 50 °C for 20 min, and the extraction time was 50 min. Then, the sample was rapidly desorbed in the GC injection port for 5 min. GC-MS conditions: GC injection port temperature was 250 °C, and the desorption time was 8 min. Odor substances were separated using a DB-wax column (30 m × 0.25 mm inner diameter × 0.25 μm). The temperature program was: 40 °C for 4 min, then increased to 230 °C at 4 °C / min and held for 5 min. Nitrogen was used as the carrier gas at a flow rate of 1 mL / min. Electron shock (EI) energy was 70 eV, ion source temperature was 230 °C, and full scan mode was used. The relative content of odor compounds was calculated by the ratio of the peak areas of odor compounds to those of the internal standard.

[0076] (2) Oyster sauce image acquisition and RGB value calculation. Oyster sauce image acquisition (indoor lighting: 100W light source, 50mm focal length, ISO 800, aperture F8, resolution 1280*1024) mainly consists of three parts: image acquisition, information transmission, and data processing. The camera is responsible for acquiring images and then transmitting them to the computer. Twenty points are evenly collected for each sample, and the RGB values ​​of these 20 points are calculated to obtain the sample's RGB value. An oyster sauce detection color chart is then created based on these RGB values.

[0077] (3) Sensory evaluation of oyster sauce. The aroma of oyster sauce was evaluated by 10 people with many years of sensory experience. The scores ranged from 1 to 10. The higher the score, the better the aroma. The average score of the 10 people was taken as the sensory score of oyster sauce.

[0078] Example 1

[0079] 10 kg of oyster meat was steamed with 10 kg of water for 30 minutes, then filtered to obtain oyster brine. The oyster brine was subjected to a Maillard thermal reaction (95℃). Images were captured and sensory evaluations were performed on oyster brine samples collected at 0h, 1h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h, and 6h of reaction time. The relationship between sensory evaluation scores and RGB values ​​was fitted. The optimal RGB value range for flavor was determined as a preliminary requirement for evaluating the quality of the oyster brine.

[0080] Table 1

[0081]

[0082]

[0083] Sensory evaluations were conducted on oyster sauce with different reaction times. The results in the table show that the optimal reaction time for oyster sauce is 5.0 h, and the control range is 4.5 to 5.5 h.

[0084] Table 2. RGB values ​​of oyster sauce at different reaction time periods, and the fitting of RGB values ​​with oyster sauce reaction time.

[0085] Reaction time (h) R value G value B value 0 142 193 117 1.0 120 186 85 2.0 117 169 80 2.5 105 141 65 3.0 107 143 54 3.5 96 127 54 4.0 96 118 43 4.5 90 111 40 5.0 83 99 31 5.5 78 93 20 6.0 60 88 15

[0086] Table 3

[0087] RGB values Fitting equation Correlation coefficient R value Y = -11.628R + 138.57 <![CDATA[R 2 =0.9557]]> G value Y = -19.182G + 197.97 <![CDATA[R 2 =0.9765]]> B value Y = -15.927B + 108.48 <![CDATA[R 2 =0.9758]]>

[0088] The results in the table show that the R, G, and B values ​​have a good fit with the reaction time (R... 2 =0.9557~0.9765). Based on the sensory evaluation results, the optimal reaction time for oyster sauce is 4.5h~5.5h. Therefore, according to the fitted equation, the range of R, G and B values ​​that need to be controlled in the thermal reaction process of oyster sauce can be preliminarily determined: R value 86~75, G value 112~92, and B value 37~21.

[0089] Example 2

[0090] 10 kg of oyster meat was steamed with 10 kg of water for 30 minutes, then filtered to obtain oyster water. The oyster water was subjected to Maillard thermal reaction (temperature 95℃). Oyster juice was collected at 0h, 1h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h and 6h of reaction time. The aroma components of the oyster juice at different reaction times were analyzed by GC-MS. The contents of characteristic aroma substances 1-octen-3 one, 2,3-pentanedione and pyrazine in oyster juice were fitted with the reaction time to find the corresponding relationship and determine the range of aroma substances that need to be controlled.

[0091] Table 4. Content of characteristic aroma compounds in oyster sauce at different reaction time periods (unit: μg / Kg)

[0092] Reaction time (h) 1-Octen-3-one 2,3-Pentanedione Pyrazine 1.0 7.5 20.3 1.0 2.0 9.5 46.0 510.3 2.5 11.9 67.5 809.3 3.0 13.1 72.8 1356.5 3.5 14.5 75.4 1612.8 4.0 15.9 93.1 1753.9 4.5 16.3 104.1 1993.6 5.0 17.0 110.2 2000.3 5.5 17.0 112.5 2098.6 6.0 17.3 115.6 2117.5

[0093] Table 5. Fitting of characteristic aroma substance content with oyster sauce reaction time

[0094] Characteristic aroma substances Fitting equation Correlation coefficient 1-Octen-3-one Y = 6.1497ln(X) + 6.6467 <![CDATA[R 2 =0.9557 <!-- 7 -->]]> 2,3-Pentanedione Y = 56.732ln(X) + 13.926 <![CDATA[R 2 =0.9717]]> Pyrazine Y = 1332.1ln(X) - 167.47 <![CDATA[R 2 =0.9587]]>

[0095] The contents of characteristic aroma compounds 1-octen-3-one, 2,3-pentanedione, and pyrazine in oyster sauce were fitted with the reaction time of oyster sauce, and the resulting equations were Y = 6.1497ln(X) + 6.6467, Y = 56.732ln(X) + 13.926, and Y = 1332.1ln(X) - 167.47, respectively, and the fitting effect was good (R). 2=0.9557~0.9717). The content of aroma components increases slowly after the reaction time exceeds 4.5 hours. This is because the thermal reaction produces some burnt-smelling substances, leading to a decrease in sensory evaluation scores, while the content of aroma components increases slowly. The optimal thermal reaction time range for oyster sauce is 4.5~5.5 hours. Therefore, the thermal reaction of oyster sauce requires that the content of characteristic aroma components 1-octen-3-one be 15.9~17.1, 2,3-pentanedione be 99.3~110.6, and pyrazine be 1836.1~2103.4.

[0096] In summary, the oyster sauce is monitored during the thermal reaction process using both RGB values ​​from a color chart and characteristic aroma components. First, the oyster sauce needs to meet the R, G, and B value ranges. Then, GC-MS is used to monitor the content of the three characteristic aroma substances, which also needs to meet the set ranges.

[0097] Example 3

[0098] Verify the accuracy of the oyster juice quality control methods constructed in Examples 1 and 2:

[0099] 10 kg of oyster meat was steamed with 10 kg of water for 30 minutes, then filtered to obtain oyster broth. The oyster broth underwent a Maillard heat reaction (95℃, 5 hours). Samples were taken throughout the process to ensure the R, G, and B values ​​of the oyster broth met the specified ranges. GC-MS was used to monitor the content of 1-octen-3-one, 2,3-pentanedione, and pyrazine, ensuring they met the set ranges. Finally, sensory evaluation was performed on the oyster broth. A sensory evaluation score ≥9 indicated the quality control method was correct; otherwise, it was incorrect. Twenty consecutive tests were conducted, and the accuracy of the oyster broth quality control method was obtained through statistical calculation.

[0100] Table 6. Accuracy of Oyster Sauce Quality Control Methods

[0101] Number of trials Correct number of times Accuracy (%) 20 19 95

[0102] As can be seen from the results in Table 6, the oyster juice quality monitoring method based on machine vision technology and GC-MS achieved an accuracy of 95% in 20 trials, which is high and has a good quality control effect.

[0103] The technical features of the above-described embodiments and examples can be combined in any suitable manner. For the sake of brevity, not all possible combinations of the technical features in the above-described embodiments and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0104] The above-described embodiments are merely illustrative of several implementation methods of the present invention, facilitating a detailed and specific understanding of the technical solutions of the present invention. However, they should not be construed as limiting the scope of protection of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the scope of protection of the present invention. Furthermore, it should be understood that after reading the above teachings of the present invention, those skilled in the art can make various alterations or modifications to the present invention, and the equivalent forms obtained also fall within the scope of protection of this application. It should also be understood that technical solutions obtained by those skilled in the art based on the technical solutions provided by the present invention through logical analysis, reasoning, or limited experimentation are all within the scope of protection of the appended claims. Therefore, the scope of protection of this invention patent should be determined by the content of the appended claims, and the specification and drawings can be used to interpret the content of the claims.

Claims

1. A method for detecting oyster juice, characterized in that, The detection method includes the following steps: Obtain the RGB values ​​and characteristic aroma substance content of the oyster juice to be tested, analyze the RGB values ​​and characteristic aroma substance content, and determine the quality of the oyster juice to be tested based on the analysis results; The characteristic aroma compounds are 1-octen-3-one, 2,3-pentanedione and pyrazine; The mass of the oyster juice to be tested was determined based on the analysis results, including: If the RGB value satisfies the condition under item (1) and the content of the characteristic aroma substances satisfies the condition under item (2), then the sensory evaluation score of the oyster juice to be tested is determined to be ≥9. If the RGB value does not meet the condition under item (1) or the content of the characteristic aroma substances does not meet the condition under item (2), then the sensory evaluation score of the oyster juice to be tested is determined to be <9. in, (1) R value is 86-75, G value is 112-92, B value is 37-21; (2) The content of 1-octen-3-one is 15.9-17.1 μg / Kg, the content of 2,3-pentanedione is 99.3-110.6 μg / Kg, and the content of pyrazine is 1836.1-2103.4 μg / Kg; The preparation steps of the oyster juice to be tested are as follows: Mix oyster meat and water and steam, then collect the steaming liquid; The cooking liquid was subjected to the Maillard reaction, and the reaction products were collected to prepare the oyster juice to be tested. in, The steaming time is 30 minutes; The mass ratio of the oyster meat to the water is 1:1; The conditions under (1) and (2) are determined based on the oyster sauce subjected to the Maillard reaction under (3): (3) The conditions for the Maillard reaction include: a temperature of 95°C and a time of 5 hours; The conditions for the Maillard reaction under item (3) are obtained based on the RGB values ​​and sensory evaluation scores of the oyster juice obtained by intermittent sampling during the Maillard reaction process.

2. The method for detecting oyster juice according to claim 1, characterized in that, The steps for obtaining the RGB values ​​include: acquiring an image of the oyster sauce to be tested, importing the obtained image into image processing software for analysis, and using the obtained RGB values ​​of the image as the RGB values ​​of the oyster sauce to be tested.

3. The method for detecting oyster juice according to claim 2, characterized in that, The acquisition and analysis of the images were performed using the MV-VS1600 machine vision system application experimental development platform.

4. The method for detecting oyster juice according to claim 3, characterized in that, The image acquisition parameters are set as follows: indoor lighting is a 100W light source, focal length is 50mm, ISO sensitivity is 800, aperture is F8, and resolution is 1280*1024.

5. The method for detecting oyster juice according to any one of claims 1 to 4, characterized in that, The content of the characteristic aroma substances was obtained using SPME-GC-MS.

6. The method for detecting oyster juice according to claims 1 to 4, characterized in that, Interval sampling included sampling at 0h, 1h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h and 6h of the Maillard reaction.

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