A method for rapidly detecting freshness of seafood based on olfactory visualization technology

Abstract

The application provides a seafood freshness rapid detection method based on an olfactory visualization technology, and the method comprises the following steps: S1, pretreating and storing seafood samples, and dividing the pretreated seafood samples into group A and group B; S2, obtaining a color-sensitive material through model screening, and manufacturing a color-sensitive sensor array, and reacting the color-sensitive sensor array with seafood sample VOC in group A; S3, recording images of the color-sensitive sensor array before and after reaction through a CCD camera, and collecting infrared information of the color-sensitive sensor array after reaction; S4, detecting TVB-N content of seafood samples in group B; and S5, constructing a seafood sample freshness classification prediction model through an algorithm according to the detection results. In the scheme, volatile gases in seafood are reacted with color-sensitive materials, infrared information and image RGB information of the color-sensitive sensor array and TVB-N content of the sample are collected, and a suitable model is constructed through an algorithm, so that in actual application, the detected seafood does not need to be pretreated and damaged, no pollution is caused, and the effect of rapid detection is achieved.

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