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Fast Detection Method of Antarctic Krill Meat Quality Based on Near Infrared Spectroscopy

文献类型： 外文期刊

作者： Zhu, Lanlan 1 ; Hou, Zhongling 2 ; Wang, Yanbo 4 ; Leng, Kailiang 2 ; Sun, Weihong 2 ; Shi, Qilong 1 ; Liu, Dongwu 1 ;

作者机构： 1.Shandong Univ Technol, Sch Agr Engn & Food Sci, Zibo 255000, Shandong, Peoples R China

2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266000, Shandong, Peoples R China

3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 200000, Peoples R China

4.Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China

关键词： Near-infrared Spectroscopy; Antarctic Krill; Rapid Detection; Data Processing; Qualitative Analysis Model

期刊名称：REVISTA CIENTIFICA-FACULTAD DE CIENCIAS VETERINARIAS （ 影响因子：0.444； 五年影响因子：0.473 ）

ISSN： 0798-2259

年卷期： 2020 年 30 卷 3 期

页码：

收录情况： SCI

摘要： In order to protect the health, safety and legal rights of consumers, the quality of shrimp meat must be strictly controlled during the processing, transportation and marketing of shrimp meat. Traditional shrimp meat quality testing is mainly based on chemical methods, which often require multiple chemical instruments and reagents. Samples require pretreatment, which is cumbersome and time-consuming. Based on the above background, the purpose of this paper is to study the rapid detection method of Antarctic krill meat quality based on near-infrared spectroscopy analysis technology. In this paper, a qualitative analysis model of shrimp meat quality using near-infrared spectroscopy is established based on four methods: support vector machine, BP neural network, random forest and width learning. Combined with the principles of modeling methods, the performance of the analysis model is comprehensively evaluated under the same preprocessing method and sample set partition conditions. The best prediction accuracy of the five-fold cross method of the four qualitative analysis models reached 88.48%, 88.57%, 89.05%, and 79.62%, respectively. Then, based on the existing theoretical methods, a method for rapid detection of shrimp freshness using a portable near-infrared spectrometer is studied. By comprehensively assessing the two indicators of sample accuracy and time, a combination mode based on the standard normal variable transformation + discrete Fourier transform method + support vector machine method is determined to construct a qualitative analysis model of the near red spectrum of shrimp meat to achieve real-time online discrimination fresh and refrigerated shrimp. In order to accelerate the process of near-infrared spectroscopy used to achieve fast online detection of shrimp quality.

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