A method and device for comprehensive evaluation of nutritional quality of shrimp

Abstract

The embodiment of the present invention discloses a method and device for comprehensive evaluation of the nutritional quality of shrimp. The present invention takes Litopenaeus vannamei in different aquaculture water environments (seawater, typical saline-alkali water, fresh water) as the research object, detects and analyzes the nutritional components such as water, ash, protein, fat, amino acids, fatty acids in its muscle, clarifies the differences in key nutritional index parameters of shrimp under different aquaculture water environments, uses multivariate statistical methods to screen key characteristic nutritional indicators of shrimp (protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids), and establishes a comprehensive evaluation model for the nutritional quality of shrimp. It has been verified that the model has good accuracy and can effectively evaluate the nutritional quality of shrimp.

Description

Technical Field

[0001] The embodiments of the present invention relate to the technical field of aquaculture, and in particular to a method and device for comprehensively evaluating the nutritional quality of shrimp. Background Art

[0002] Shrimp is an important aquaculture species in the world. my country is the world's largest shrimp producer and consumer, and also the world's largest shrimp importer. Shrimp mainly include Penaeus vannamei, Penaeus monodon, Penaeus chinensis and Penaeus japonicus. Among them, Penaeus vannamei, also known as Penaeus vannamei, is one of the three high-quality shrimps in the world. It is deeply loved by consumers for its plump and tender meat, delicious taste and rich nutritional value. Penaeus vannamei grows fast and is easy to survive. It is an intensive and factory-farmed variety and one of the shrimp varieties with the highest production in my country. Penaeus vannamei belongs to the euryhaline shrimp, which can adapt to salinity changes by consuming energy for ion osmotic regulation. In recent years, in addition to marine aquaculture, low-salt and even freshwater aquaculture of Penaeus vannamei has been increasingly adopted in production practice. In addition, most of my country's inland saline-alkali water resources have been in a state of long-term abandonment, and their water chemical composition is complex and diverse, which is not suitable for crop cultivation. Regarding the development and utilization of saline-alkali water fishery resources, the vannamei shrimp has become one of the main species for saline-alkali water domestication and breeding due to its strong adaptability and wide salinity tolerance. In recent years, saline-alkali water shrimp farming in my country has developed rapidly, greatly increasing shrimp farming output.

[0003] Studies have found that the salinity, ion composition and concentration ratio in different aquaculture water environments (seawater, saline water, fresh water) are different, which have significant effects on the growth, development, survival, immunity, energy budget and nutritional components of Penaeus vannamei. Among them, the analysis of the nutritional components of Penaeus vannamei helps people understand the nutritional value of Penaeus vannamei, which is of great significance in optimizing aquaculture conditions, variety selection, and improving healthy diet guidance. In recent years, domestic and foreign scholars have conducted a lot of research on the effects of different salinities on the growth and survival of Penaeus vannamei, but there is insufficient research on the evaluation of the nutritional quality of Penaeus vannamei, and there is a lack of relevant standards for the evaluation of the nutritional quality of Penaeus vannamei.

[0004] At present, the nutritional quality of shrimp meat is evaluated according to the amino acid scoring standard model recommended by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) and the egg protein amino acid scoring standard model proposed by the Chinese Academy of Preventive Medicine. The amino acid score (Amino Acid Score, AAS), chemical score (Chemical Score, CS), and essential amino acid index (Essential amino acid index, EAAI) are calculated to evaluate the nutritional value of protein amino acids. The above-mentioned shrimp meat nutritional quality evaluation method is suitable for evaluating the nutritional components of shrimp meat amino acids, and the nutritional value of shrimp meat is affected by a variety of nutrients. The degree of influence of each nutrient on the nutritional value is inconsistent, and different aquaculture water environments will also affect the various nutritional components of shrimp. Different nutrients reflect the different qualities of shrimp, which in turn affects its nutritional value and economic value.

[0005] Therefore, how to quickly, accurately, conveniently and objectively evaluate the nutritional quality of shrimp in different aquaculture water environments (seawater, saline-alkali water, fresh water) is an urgent problem that needs to be solved. Summary of the invention

[0006] To this end, the embodiments of the present invention provide a method and device for comprehensively evaluating the nutritional quality of shrimp.

[0007] In order to achieve the above purpose, the embodiment of the present invention provides the following technical solutions:

[0008] According to a first aspect of an embodiment of the present invention, the present invention provides a method for comprehensively evaluating the nutritional quality of shrimp, the method comprising:

[0009] After the living body is collected, it is frozen to -80℃ for future use;

[0010] Thaw at room temperature, peel the shell and take out the abdominal muscles, and mince and mix them with a meat grinder;

[0011] Obtaining key nutritional quality indicators, wherein the key nutritional quality indicators are a combination of protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids, and ω-6 unsaturated fatty acids;

[0012] Based on the comprehensive evaluation model of shrimp nutritional quality, the comprehensive evaluation results of the nutritional quality of the tested shrimp are obtained.

[0013] Furthermore, the method for establishing the comprehensive evaluation model of shrimp nutritional quality includes:

[0014] (1) Screen key nutritional quality indicators based on the weights, correlation coefficients, cluster analysis results, and coefficients of variation of each nutritional quality indicator obtained through principal component analysis;

[0015] (2) The key nutritional quality indicators were used as model parameters, and the PCA weights were used for normalization to obtain the weight values ​​of each key nutritional quality indicator. The data were centralized using the grey correlation analysis method to establish a comprehensive evaluation model for the nutritional quality of shrimp.

[0016] Furthermore, the comprehensive evaluation model of shrimp nutritional quality is:

[0017] Y=0.0163X1-0.0147X2+0.0325X3+0.0220X4+0.0299X5+0.0275X6+0.57

[0018] Among them, Y is the comprehensive evaluation score of nutritional quality, and X1~X6 represent the standardized values ​​of the detection contents of various indicators such as protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids, respectively.

[0019] Furthermore, when Y≤0.5, it is evaluated as level one; when 0.5<Y≤0.6, it is evaluated as level two; when 0.6<Y≤0.7, it is evaluated as level three; when 0.7<Y≤0.8, it is evaluated as level four; when Y>0.8, it is evaluated as level five.

[0020] Furthermore, the prawn is Penaeus vannamei.

[0021] Furthermore, the vannamei shrimp is a marine vannamei shrimp, a typical saline-alkali water vannamei shrimp or a freshwater vannamei shrimp.

[0022] According to a second aspect of an embodiment of the present invention, the present invention provides a device for comprehensively evaluating the nutritional quality of shrimps, the device comprising: a memory, a processor and a comprehensive evaluation program for the nutritional quality of shrimps, the comprehensive evaluation program for the nutritional quality of shrimps being configured to implement the steps of the method for comprehensively evaluating the nutritional quality of shrimps as described in any one of the above items.

[0023] According to a third aspect of an embodiment of the present invention, the present invention provides a storage medium, on which a shrimp nutritional quality comprehensive evaluation program is stored, and when the shrimp nutritional quality comprehensive evaluation program is executed by a processor, the steps of the shrimp nutritional quality comprehensive evaluation method as described in any one of the above items are implemented.

[0024] The embodiments of the present invention have the following advantages:

[0025] The present invention takes Litopenaeus vannamei in different aquaculture water environments (seawater, typical saline-alkali water, fresh water) as the research object, detects and analyzes the nutritional components such as water, ash, protein, fat, amino acids, fatty acids and the like in its muscle, clarifies the differences in key nutritional index parameters of shrimps in different aquaculture water environments, uses a multivariate statistical method to screen key characteristic nutritional indexes of shrimps (protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids), and establishes a comprehensive evaluation model for the nutritional quality of shrimps. It has been verified that the model has good accuracy and can effectively evaluate the nutritional quality of shrimps. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings in the following description are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0027] Figure 1 A coefficient of variation diagram of nutritional quality indicators of Penaeus vannamei in three aquaculture water environments provided by an embodiment of the present invention;

[0028] Figure 2 A systematic clustering pedigree diagram of 11 nutritional quality indicators provided in an embodiment of the present invention;

[0029] Figure 3 This is a heat map of the correlation between the 11 nutritional quality indicators provided in the embodiment of the present invention. DETAILED DESCRIPTION

[0030] The following is a description of the implementation of the present invention by specific embodiments. People familiar with the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Example 1

[0032] 1. Materials and Methods

[0033] 1.1 Sample collection

[0034] Vannamei shrimp were collected from three farms in Shandong Province, including seawater (latitude and longitude: N38°0′12″E117°57′43″, salinity: 21-23), saline water (latitude and longitude: N37°18′51″E118°7′41″, salinity: 4-5) and fresh water (latitude and longitude: N37°21′14″E118°8′37″, salinity: 0-2). After the samples were collected, they were transported to the laboratory and stored at -80°C for later use. During the measurement, the shrimp was thawed at room temperature (25°C) for 2 hours, the shrimp abdominal muscles were peeled and mixed with a meat grinder, and various nutritional indicators were tested and analyzed.

[0035] 1.2 Experimental methods

[0036] The moisture content is determined by referring to the direct drying method in the national standard GB 5009.3-2016 "National Food Safety Standard Determination of Moisture in Food".

[0037] The determination of ash content refers to the first method in the national standard GB 5009.4-2016 "National Food Safety Standard Determination of Ash in Food": Determination of Total Ash in Food.

[0038] The determination of protein content refers to the Kjeldahl nitrogen method in the national standard GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food".

[0039] The fat content is determined by referring to the Soxhlet extraction method in the national standard GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Food".

[0040] The determination of amino acid content is in accordance with the national standard GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Food".

[0041] The determination of fatty acid content refers to the national standard GB 5009.168-2016 "National Food Safety Standard Determination of Fatty Acids in Food". The acid hydrolysis-extraction method was used for pretreatment, and the internal standard method was used for quantitative analysis of the content of 37 fatty acids.

[0042] 1.3 Grey correlation calculation

[0043] The test data is standardized and the absolute value and correlation coefficient of the reference sample and the test sample in the given index are calculated, and then the weighted correlation of each sample is calculated according to the weight of each index. The calculation formula is as follows:

[0044] Normalized data: X′ ij =(X i -X j ) / S j (1)

[0045] Where X′ ij is the result of data standardization, X i is the original detection data, X j is the average value of the same indicator, S j

[0046] is the standard deviation of the same indicator.

[0047] Correlation coefficient: C i (d)=(Δ min +εΔ max ) / (Δ i (d)+εΔ max ) (2)

[0048] Where Δ i (d) = |X′0(d)-X′ i (d) | is the absolute value of the reference sample and the test sample in a given index; Δ max and Δ min is the maximum and minimum absolute difference of all test samples at each index; ε is the resolution coefficient, ε=0.5.

[0049] Weighted Relevance:

[0050] Where C n (d) is the grey correlation coefficient of each index; Q n (d) is the weight of each key indicator.

[0051] 1.4 Data Processing

[0052] Thirty samples were collected from each of the three water environments, and Excel 2021 was used for data processing, variation calculation, PCA index weight, normalized index weight, and grey correlation analysis. IMB SPSS Statistics 26 was used for standardization, cluster analysis, correlation analysis, and principal component analysis. In cluster analysis, The Ward system clustering method was used, and the cluster distance was Euclidean distance; Pearson's method was used for correlation analysis, and the corresponding probability values ​​of P<0.05, P<0.01, and P<0.001 indicated different degrees of correlation; the data were dimensionless before principal component analysis and cluster analysis. Origin 2023 was used for drawing.

[0053] 2. Construction of a comprehensive evaluation model for shrimp nutritional quality

[0054] 2.1 Analysis of variation characteristics of nutritional quality indicators

[0055] The variation characteristics of 11 main nutritional quality indicators of Penaeus vannamei in different aquaculture water environments were analyzed. Figure 1), the results showed that the nutritional indicators of the three shrimps were generally different, with a coefficient of variation of 2.26% to 46.80%. Among them, the coefficient of variation of ash content was the largest, followed by fat and ω-6 unsaturated fatty acid content, and the coefficients of variation of semi-essential amino acids, non-essential amino acids, monounsaturated fatty acids, and saturated fatty acids were all above 10%, while the coefficients of variation of water and protein content were relatively small. This shows that there are certain differences in the 11 main nutritional quality indicators among the three shrimps, and the degree of difference is different.

[0056] 2.2 Cluster analysis

[0057] Cluster analysis was performed on 11 nutritional quality indicators of Penaeus vannamei in different aquaculture water environments. The clustering results are as follows: Figure 2 As shown in the figure, according to the cluster distance, the 11 nutritional quality indicators of shrimp can be clustered into three categories. Saturated fatty acids, monounsaturated fatty acids, ω-6 unsaturated fatty acids, ω-3 unsaturated fatty acids, fat, and protein are clustered into one category; essential amino acids, non-essential amino acids, and semi-essential amino acids are clustered into one category; moisture and ash are clustered into one category.

[0058] 2.3 Correlation Analysis

[0059] In the correlation analysis, the correlation coefficient is used to compare the closeness and significance of each index. The results of the correlation analysis show that there is a certain correlation between different nutritional quality indexes of shrimp. The correlation coefficients between the nutritional quality indexes are detailed in Figure 3 Water content was significantly negatively correlated with ω-6 unsaturated fatty acids (-0.861, P<0.001); fat was significantly positively correlated with ω-6 unsaturated fatty acids (0.833, P<0.001); essential amino acids were significantly positively correlated with non-essential amino acids (0.813, P<0.001); saturated fatty acids were significantly positively correlated with monounsaturated fatty acids (0.956, P<0.001), ω-3 unsaturated fatty acids (0.948, P<0.001), and ω-6 unsaturated fatty acids (0.938, P<0.001); monounsaturated fatty acids were significantly positively correlated with ω-6 unsaturated fatty acids (0.943, P<0.001).

[0060] 2.4 Principal Component Analysis

[0061] In order to further determine the representative nutritional quality indicators of shrimp, principal component analysis (PCA) was used to analyze 11 nutritional quality indicators of shrimp. The PCA results and the weights of each indicator are shown in Table 1. The results showed that the eigenvalues ​​of the first two principal components were greater than 1, and the cumulative variance contribution value was 75.055%. The PCA weight results showed that the fluctuation range of the absolute weight of each indicator PCA was 0.135-0.299, among which the absolute weight of essential amino acids PCA was the largest and the absolute weight of ash PCA was the smallest. The absolute weights of monounsaturated fatty acids, ω-3 unsaturated fatty acids, saturated fatty acids, ω-6 unsaturated fatty acids, non-essential amino acids, fats and semi-essential amino acids were all greater than 0.200.

[0062] Table 1 Principal component factor loading matrix and index weights of 11 nutritional quality indicators

[0063]

[0064] 2.5 Construction and verification of comprehensive evaluation model for nutritional quality of shrimp and establishment of scoring criteria

[0065] 2.5.1 Screening and weighting of key nutritional quality indicators

[0066] Key quality indicators were screened based on the weights, correlation coefficients, cluster analysis results and coefficient of variation of each quality indicator obtained by PCA.

[0067] Moisture and ash are clustered into one category. The PCA weight of moisture is relatively large, but the coefficient of variation is the smallest. Correlation analysis shows that moisture is extremely significantly negatively correlated with ω-6 unsaturated fatty acids, with a correlation coefficient of -0.861. Therefore, the ash content index is selected as the key indicator, representing the first category.

[0068] Essential amino acids, non-essential amino acids, and semi-essential amino acids are clustered into one category, among which essential amino acids and non-essential amino acids are extremely significantly positively correlated (0.813), so the essential amino acid index with a larger PCA weight is selected. Semi-essential amino acids do not show a high correlation with other indicators, and the PCA weight and coefficient of variation are both large, so this quality indicator is retained. Therefore, essential amino acids and semi-essential amino acids are selected as key indicators to represent the second category.

[0069] Among the third category of indicators, monounsaturated fatty acids are extremely significantly positively correlated with saturated fatty acids and ω-3 unsaturated fatty acids, with correlation coefficients of 0.956 and 0.875, respectively. Their PCA weight is 0.275 and the coefficient of variation is 11.24%, so monounsaturated fatty acids are selected as key indicators. The correlation between ω-6 unsaturated fatty acids and fat is 0.833, so ω-6 unsaturated fatty acids with a larger PCA weight are selected as key indicators. Protein is not strongly correlated with other indicators, with a PCA weight of 0.150, so this indicator is retained. Therefore, monounsaturated fatty acids, ω-6 unsaturated fatty acids and proteins are selected as key indicators to represent the third category.

[0070] In summary, six indicators, including protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids, were selected as key nutritional quality indicators.

[0071] The PCA weights of the selected key nutritional quality indicators were normalized to obtain the weights of each key nutritional quality indicator, as shown in Table 2. The PCA evaluation score function of shrimp was obtained by linearly weighted summation of the standardized values ​​of each key nutritional quality indicator and the weight of the corresponding indicator:

[0072] F=0.114X1-0.103X2+0.227X3+0.154X4+0.209X5+0.193X6 (4)

[0073] In the above formula, F represents the PCA evaluation score of shrimp, and X1 to X6 represent the standardized values ​​of the detection content of protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids. After the key nutritional quality indexes are standardized, they are substituted into the evaluation score function to calculate the PCA evaluation score of the shrimp samples.

[0074] Table 2 Weights of key nutritional quality indicators

[0075]

[0076] 2.5.2 Grey correlation analysis

[0077] Based on the 6 selected key nutritional quality indicators, a comprehensive evaluation model for shrimp nutritional quality was established. According to the grey correlation theory, all test samples were regarded as a grey system, and each sample was regarded as a factor in the system. The correlation is used to analyze the similarity of related factors in the system. The larger the value, the closer it is to the ideal sample and the better the trait. 90 samples of Penaeus vannamei cultured in different water environments were selected as the objects, and an ideal sample with better main traits than the test sample was set as the reference sample, and the correlation between each test sample and the reference sample was calculated.

[0078] According to the original measured value and its calculated average value and standard deviation, substitute them into formula (1) to obtain the standardized value of the index. According to the optimal measurement results of each index in the standardized value data, the reference sample is established, the minimum measurement value of ash is selected, and the maximum measurement value of protein, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids is selected. The absolute difference Δ between the reference sample and the test sample in a given index is calculated using the standardized value data. i (d), absolute difference Δ i (d) = |X′0(d)-X′ i (d)|.

[0079] By the absolute difference Δ i (d) The calculation results show that the maximum absolute difference of all test samples at each index is Δ max and the minimum value Δ min are 4.709 and 0 respectively. i (d) Substitute into formula (2) to calculate the correlation coefficient between the test sample and the reference sample. Further, according to the weights assigned to the key nutritional indicators, substitute into formula (3) to calculate the weighted correlation of each shrimp sample. The calculation results of the weighted correlation of each sample are shown in Table 3.

[0080] Table 3 Weighted correlation of key quality indicators of shrimp in three aquaculture water environments

[0081]

[0082] The weighted correlation transforms the scattered data sets into data sets between 0 and 1. The weighted correlation data sets can reflect all the information of the original data sets. According to the index screening and weighting results, the comprehensive evaluation function of shrimp nutritional quality is established in combination with grey correlation analysis.

[0083] 2.5.3 Construction of comprehensive evaluation model for nutritional quality

[0084] In order to further understand the relationship between the PCA evaluation score of each sample and the weighted correlation, a regression analysis was performed with the PCA evaluation score F of each shrimp sample as the independent variable and the weighted correlation r as the dependent variable, and the linear regression equation was obtained:

[0085] r=0.579+0.143F (R 2 =0.962) (5)

[0086] The linear regression model R 2 >0.950, indicating that the model has a good fitting effect. It can be seen that there is a significant linear relationship between r and F, indicating that the scattered sample PCA evaluation score F can be converted into a data set between 0 and 1, and can better reflect all the information of the original data set, preparing for the subsequent construction of a comprehensive evaluation model for shrimp nutritional quality.

[0087] Combined with the evaluation score function (4), the comprehensive evaluation model of shrimp nutritional quality is obtained:

[0088] Y=0.016X1-0.015X2+0.033X3+0.022X4+0.030X5+0.028X6+0.579 (6)

[0089] Where Y represents the comprehensive evaluation score of shrimp nutritional quality, and X1~X6 represent the standardized values ​​of the detection contents of protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids, respectively.

[0090] 2.5.4 Validation of the comprehensive evaluation model for shrimp nutritional quality

[0091] Ten samples of Penaeus vannamei were selected, and the nutritional quality comprehensive evaluation score was calculated using the comprehensive evaluation model of shrimp nutritional quality in formula (6). The score was compared with the actual nutritional quality comprehensive evaluation score, and the relative deviation value was calculated. The results are shown in Table 4. Among them, the actual nutritional quality comprehensive evaluation score was obtained by calculating the weighted correlation degree using the grey correlation method.

[0092] Table 4 Verification of comprehensive evaluation model for nutritional quality of shrimp

[0093]

[0094] The results show that the relative deviation between the comprehensive evaluation score of the nutritional quality of the tested shrimp samples and the actual comprehensive evaluation score of the nutritional quality does not exceed 4.10%, indicating that the comprehensive evaluation model for nutritional quality provided by the embodiment of the present invention can accurately evaluate the nutritional quality of shrimp.

[0095] 2.5.5 Establishment of comprehensive scoring standard for shrimp nutritional quality and evaluation of shrimp in different water environments

[0096] According to the comprehensive evaluation model of shrimp nutritional quality, the standardized values ​​of key nutritional quality indicators were substituted to calculate the comprehensive scores of 90 shrimp samples. A five-level standard for comprehensive evaluation of shrimp nutritional quality was established through probability distribution, and the results are shown in Table 5. A comprehensive evaluation score of less than or equal to 0.5 was rated as level one; a score greater than 0.5 and less than or equal to 0.6 (recorded as 0.5-0.6) was rated as level two; a score greater than 0.6 and less than or equal to 0.7 (recorded as 0.6-0.7) was rated as level three; a score greater than 0.7 and less than or equal to 0.8 (recorded as 0.7-0.8) was rated as level four; and a score greater than 0.8 was rated as level five. The closer the comprehensive evaluation score is to 1, the higher the level and the better the nutritional quality; on the contrary, the closer the comprehensive evaluation score is to 0, the lower the level and the lower the nutritional quality.

[0097] According to the comprehensive scoring standard for shrimp nutritional quality, shrimps in three different aquaculture water environments are divided into grades, and the coverage of each grade is shown in Table 6. The nutritional quality grades of 30 samples of marine shrimp are mainly concentrated in the first and second grades; the nutritional quality grades of 30 samples of saline-alkali water shrimp cover the first, second, third and fourth grades, among which the number of samples in the second and third grades is relatively large; the nutritional quality grades of 30 samples of freshwater shrimp cover the second, third, fourth and fifth grades, among which the number of samples in the third grade is the largest. In general, the nutritional quality grades of shrimp samples cultured in three different water environments are mainly concentrated in the first, second and third grades.

[0098] Table 5 Comprehensive scoring criteria for nutritional quality of shrimp

[0099]

[0100] Table 6 Comprehensive evaluation of shrimp nutritional quality

[0101]

[0102] Although the present invention has been described in detail above by general description and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements can be made to the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all belong to the scope of protection claimed by the present invention.

Claims

1. A method for comprehensive evaluation of nutritional quality of shrimp, characterized in that: The method comprises: After the living body is collected, it is frozen to -80℃ for future use; Thaw at room temperature, peel the shell and take out the abdominal muscles, and mince and mix them with a meat grinder; Obtaining key nutritional quality indicators, wherein the key nutritional quality indicators are a combination of protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids, and ω-6 unsaturated fatty acids; Based on the comprehensive evaluation model of shrimp nutritional quality, the comprehensive evaluation results of the nutritional quality of the tested shrimp are obtained.

2. The method for comprehensive evaluation of nutritional quality of shrimp according to claim 1, characterized in that: The method for establishing the comprehensive evaluation model of shrimp nutritional quality comprises: (1) Screen key nutritional quality indicators based on the weights, correlation coefficients, cluster analysis results, and coefficients of variation of each nutritional quality indicator obtained through principal component analysis; (2) The key nutritional quality indicators were used as model parameters, and the PCA weights were used for normalization to obtain the weight values ​​of each key nutritional quality indicator. The data were centralized using the grey correlation analysis method to establish a comprehensive evaluation model for the nutritional quality of shrimp.

3. The method for comprehensive evaluation of nutritional quality of shrimp according to claim 2, characterized in that: The comprehensive evaluation model of shrimp nutritional quality is: Y=0.0163X1-0.0147X2+0.0325X3+0.0220X4+0.0299X5+0.0275X6+0.57 Among them, Y is the comprehensive evaluation score of nutritional quality, and X1~X6 represent the standardized values ​​of the detection contents of various indicators such as protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids, respectively.

4. The method for comprehensive evaluation of nutritional quality of shrimp according to claim 3, characterized in that: When Y≤0.5, it is evaluated as level one; when 0.5<Y≤0.6, it is evaluated as level two; when 0.6<Y≤0.7, it is evaluated as level three; when 0.7<Y≤0.8, it is evaluated as level four; when Y>0.8, it is evaluated as level five.

5. The method for comprehensive evaluation of nutritional quality of shrimp according to claim 1, characterized in that: The prawn is Penaeus vannamei.

6. The method for comprehensive evaluation of nutritional quality of shrimp according to claim 5, characterized in that: The vannamei shrimp is a marine vannamei shrimp, a typical saline-alkali water vannamei shrimp or a freshwater vannamei shrimp.

7. A device for comprehensive evaluation of nutritional quality of shrimp, characterized in that: The shrimp nutritional quality comprehensive evaluation device comprises: a memory, a processor and a shrimp nutritional quality comprehensive evaluation program, and the shrimp nutritional quality comprehensive evaluation program is configured to implement the steps of the shrimp nutritional quality comprehensive evaluation method according to any one of claims 1-6.

8. A storage medium, characterized in that: The storage medium stores a shrimp nutritional quality comprehensive evaluation program, and when the shrimp nutritional quality comprehensive evaluation program is executed by the processor, the steps of the shrimp nutritional quality comprehensive evaluation method according to any one of claims 1 to 6 are implemented.

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