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Near-infrared multispectral imaging method for rapid and non-destructive evaluation of fish fat oxidation degree

A multi-spectral imaging and fat oxidation technology, which is applied in the direction of material analysis, instruments, and measuring devices through optical means, can solve the problems of inapplicable large-scale samples, cumbersome steps, and destructive testing, so as to ensure the quality and safety of fish meat , accurate measurement value and easy operation

Active Publication Date: 2020-12-22
SOUTH CHINA UNIV OF TECH
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Problems solved by technology

[0005] The above-mentioned prior art methods are all improved on the basis of traditional measurement methods. Although fast and accurate measurement can be achieved, these test methods are time-consuming and labor-intensive in operation, and the steps are cumbersome. They are destructive tests and cannot be applied to large-scale samples, and cannot realize real-time online detection

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  • Near-infrared multispectral imaging method for rapid and non-destructive evaluation of fish fat oxidation degree
  • Near-infrared multispectral imaging method for rapid and non-destructive evaluation of fish fat oxidation degree

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Embodiment 1

[0032] Such as figure 1 As shown, the method for fast and non-destructive evaluation of fish fat oxidation degree by near-infrared multispectral imaging includes the following steps:

[0033] (1) Prepare and refrigerate grass carp meat samples to obtain fish meat samples of different storage days: 10 grass carp (mass about 2kg) were killed, scaled, viscerated, head, tail and skin were removed, and then divided into sizes (3cm ×3cm×1cm) of 200 similar fish samples, rinsed with running water, blotted the residual water on the surface of the fish with absorbent paper, put them into polyethylene fresh-keeping bags, sealed and refrigerated at 4°C for 0, 2, 4, 6 days, divided into four groups, each group randomly selected 50 fish as fish fillet samples;

[0034] (2) Use the near-infrared multi-spectral imaging system (DL-604M) to scan the fish samples with different storage time in step (1). spectral image;

[0035] (3) Perform size correction, masking, and denoising processing o...

Embodiment 2

[0048] Such as figure 1 As shown, the method for fast and non-destructive evaluation of fish fat oxidation degree by near-infrared multispectral imaging includes the following steps:

[0049] (1) Prepare and refrigerate bighead fish meat samples to obtain fish meat samples with different storage days: kill 8 bighead fish (mass about 2kg), remove scales, viscera, heads, tails and skins, and then divide them into sizes ( 3cm×3cm×1cm) of 160 similar fish samples, rinsed with running water, blotted the residual water on the surface of the fish with absorbent paper, put them into polyethylene fresh-keeping bags, sealed and refrigerated at 4°C for 0, 1, 3 , 5 days, divided into four groups, each group randomly selected 40 fish as fish fillet samples;

[0050] (2) Use the near-infrared multispectral imaging system (DL-604M) to scan the fish samples with different storage times in step (1), the scanning speed is 40mm / s, the exposure time is 1ms, and the multispectral images of 160 fi...

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Abstract

The invention discloses a method for fast and non-destructive evaluation of the oxidation degree of fish fat by near-infrared multispectral imaging. The method includes the following steps: preparingfish samples and refrigerating the fish samples for different days by starting from 0 day with an interval of 1 or 2 days to obtain N fish samples refrigerated for different days, wherein the maximumnumber of refrigeration days is not more than 7; scanning the N fish samples refrigerated for different days by a multispectral imaging system; analyzing multispectral image information, extracting the reflection spectrum values corresponding to the multispectral central wavelengths of the fish samples, measuring the fat oxidation of the fish samples, and expressing the fat oxidation with a thiobarbituric acid reactive substance TBARS value; establishing a prediction model of the fish fat oxidation index TBARS value; and measuring the TBARS value of a fish sample to be measured to judge the oxidation degree of fish. The oxidation degree of fish is evaluated by using the multispectral imaging technology. The time required by the traditional method is reduced, and the detection efficiency and accuracy are enhanced. Moreover, the purpose of fast, non-destructive and non-contact online detection can be realized.

Description

technical field [0001] The invention relates to the field of food quality and safety detection, in particular to a method for rapidly and non-destructively evaluating the oxidation degree of fish fat by near-infrared multispectral imaging. Background technique [0002] Fish meat is delicious, rich in animal protein and special fatty acids, and is favored by consumers. After the fish dies, under the action of endogenous enzymes and microorganisms, a series of physical and chemical changes will occur in the fish body, resulting in spoilage and loss of food value. Among them, fat oxidation is a very important aspect. Fat oxidation can easily cause the acid value, carbonyl value and thiobarbituric acid value of fish meat to increase, and produce acids, aldehydes, ketones and various oxides, resulting in rancidity of fish meat, which not only changes the sensory properties of meat products, but also affects the body. It has adverse effects, and its high oxidation is easy to pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/3563G01N21/359
Inventor 成军虎吕啸野孙大文韩忠
Owner SOUTH CHINA UNIV OF TECH
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