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Support vector regression-based near infrared spectroscopy for detecting content of multiple components of fish ball

A technology of support vector regression and near-infrared spectroscopy, which is applied to the rapid detection of moisture and starch content at the same time, and the field of protein.

Inactive Publication Date: 2012-03-28
SHANGHAI OCEAN UNIV
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Problems solved by technology

[0004] Aiming at the deficiencies of the existing methods for detecting the water, protein and starch content in fish balls, which are cumbersome, time-consuming and laborious, the present invention provides a near-infrared spectroscopy method based on support vector regression for rapid and simultaneous detection of water, protein and starch contents in fish balls

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  • Support vector regression-based near infrared spectroscopy for detecting content of multiple components of fish ball
  • Support vector regression-based near infrared spectroscopy for detecting content of multiple components of fish ball
  • Support vector regression-based near infrared spectroscopy for detecting content of multiple components of fish ball

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Embodiment 1

[0033] The near-infrared spectroscopy method for detecting the multi-component content of fish balls based on support vector regression includes the following steps:

[0034] (1) collect samples, collect fish ball samples of different varieties and different batches;

[0035] The fish ball samples used as the calibration model should be representative, with a wide range of time and space distribution, uniform concentration distribution and a large span. The number of samples is 130, including multiple batches of samples of six varieties of hairtail fish balls, cod fish balls, sea bream balls, grass carp balls, silver carp balls and mixed fish balls.

[0036] (2) measure content, adopt the method for national standard to measure moisture, protein, starch content in each sample;

[0037] The determination of moisture, protein and starch content adopts GB5009.3-2010 direct drying method, GB5009.5-2010 Kjeldahl method and GB / T5009.9-2003 acid hydrolysis method respectively. The ...

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Abstract

The invention relates to a method for detecting content of water, protein and starch in a fish ball based on a support vector regression method and a near infrared spectroscopy. The method comprises the following steps of: (1) collecting representative fish ball samples; (2) measuring the content of water, protein and starch in the samples by using a national standard method; (3) performing spectral scan, namely acquiring near infrared diffuse reflection spectroscopic data by using a near infrared spectrometer; (4) establishing a model, namely associating the near infrared spectroscopic data with corresponding indexes, and establishing a calibration model through support vector regression; (5) estimating and verifying the model; and (6) measuring the content of water, protein and starch of an unknown fish ball sample by using the established model. By the detection method, a sample analyzing task which is finished in more than one hour by the conventional standard method can be finished in 2-3 minutes, and the method has the advantages of accurate results, simple operation, simultaneous detection of multiple components, on-line detection and the like, and is suitable for large and medium fish ball manufacturing enterprises.

Description

【Technical field】 [0001] The invention relates to a method for rapid detection of moisture, protein and starch content at the same time, in particular to a near-infrared spectrum technique based on support vector regression for the determination of moisture, protein and starch content in fish balls. 【Background technique】 [0002] Fish balls are one of the main aquatic processed foods in my country. They are high in protein, low in fat, convenient to eat, delicious and nutritious. Their production and consumption are increasing day by day, and they are deeply loved by consumers. In order to ensure the quality of fish balls, "NY / T 1327-2007 Green Food Surimi Products" has formulated relevant industry standards for its physical and chemical indicators and microbial indicators. Among them, moisture and starch content are the main physical and chemical detection indicators. The protein content is one of the most important indicators to measure the nutritional value of fish ball...

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Application Information

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IPC IPC(8): G01N21/35G01N21/3563G01N21/359
Inventor 王锡昌王小燕刘源陆烨罗阳
Owner SHANGHAI OCEAN UNIV
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