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Method for detecting freshness of fish body based on fluorescence intensity of fish body

A technology for autofluorescence and intensity detection, which is used in measurement devices, fluorescence/phosphorescence, material analysis by optical means, etc. Accuracy, simple operation, fast data acquisition and analysis

Pending Publication Date: 2020-04-10
四川省农业科学院分析测试中心
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of the defects of the above-mentioned prior art, a method and device for detecting fish freshness based on fish body autofluorescence intensity are provided, which can solve the problems of cumbersome fish freshness detection operations, complicated equipment and low precision

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  • Method for detecting freshness of fish body based on fluorescence intensity of fish body
  • Method for detecting freshness of fish body based on fluorescence intensity of fish body
  • Method for detecting freshness of fish body based on fluorescence intensity of fish body

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Embodiment 1

[0034] Such as Figure 3 to Figure 5 As shown, a method for detecting fish body freshness based on fish body autofluorescence intensity comprises the following steps:

[0035] S1. Select fish bodies after unified slaughtering;

[0036] S2. Store the fish body slaughtered in step S1 at a room temperature with an indoor humidity of 70%, and the refrigerated storage time is 24 hours.

[0037] S3. Put the fish bodies stored at different time intervals in step S2 into the imaging darkroom respectively, irradiate them with ultraviolet LED lamps with a wavelength of 375nm, and take pictures with ordinary visible light cameras at the same time, once every 1 hour, and take pictures in total. The fluorescence images corresponding to different times of the fish body were obtained 24 times, with the time as the abscissa, and the nine color channel values ​​extracted from the fish fluorescence image as the ordinate, namely R, G, B color channel values, H, S, V colors channel value, L, a,...

Embodiment 2

[0044]In step S2, the storage temperature at room temperature is 22° C., so that the autofluorescent substances in the scales on the surface of the fish body and the fish eye parts can produce natural changes under normal ambient temperature.

Embodiment 3

[0046] In step S4, the K value of the fish body freshness index is determined by "Freshness K value of fish detected by filter paper electrophoresis analysis";

[0047] Principle: In the process of fish freshness decline, adenosine triphosphate, the energy substance for muscle contraction, is gradually degraded into adenosine diphosphate ADP, adenosine phosphate AMP, inosinic acid IMP, and finally hypoxanthine under the action of adenosine triphosphate enzyme Nucleoside HxR and hypoxanthine Hx; the content of ATP and ADP decreased rapidly in fresh fish after death, and the content of ATP in fresh fish stored at 0°C basically disappeared within about 24 hours after the death of the fish, and the content of IMP in the fish 5-24 hours after death, it increases rapidly, and then gradually decreases, while the content of HxR and Hx gradually increases with the decrease of IMP content. According to the report of Japanese scholar Saito, the quality index of fish freshness can be estim...

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Abstract

The invention discloses a method for detecting the freshness of a fish body based on the fluorescence intensity of the fish body. The method includes: slaughtering the fish body and storing the fish body at room temperature; putting the stored fish body into an imaging darkroom and irradiating the fish body with ultraviolet rays; shooting a fish body fluorescence image by a camera; establishing adata model of the fish body color value changing with time and a data model of the fish freshness K value changing with time; taking a fish freshness K value as an abscissa; taking R, G and B color channel values, H, S and V color channel values and L, a and b color channel values as vertical coordinates of the three groups of regression models respectively; selecting a fish freshness K value corresponding to a time node and substituting the fish freshness K value into the three groups of regression models; respectively substituting the RGB color channel value, the HSV color channel value andthe Lab color channel value corresponding to the same time node into three groups of regression models used as a prediction model for rapid detection of fish freshness, and carrying out fish body freshness detection. The invention further discloses a device for detecting the freshness of the fish body on the basis of the fluorescence intensity of the fish body.

Description

technical field [0001] The invention relates to the field of aquatic product detection, in particular to a method and device for detecting the freshness of fish body based on the autofluorescence intensity of fish body. Background technique [0002] Fish is an important part of aquatic products. Fish meat is delicious and has high nutrient content. Fish meat products are an important source of nutrients such as protein, amino acid, and fat needed by human beings, and are an important part of people's diet. Among them, the protein content is about 15% to 24%, and its unsaturated fatty acid has the effects of preventing and treating cardiovascular and cerebrovascular diseases, and is favored by consumers. Freshness is an important indicator of the quality of fish or fish products and is very important for the quality of the final product. After the fish dies, a series of physical and chemical changes will take place in the fish meat. As the storage period of the fish prolong...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N21/01
CPCG01N21/01G01N21/6428G01N21/6486G01N2021/0112
Inventor 廖秋红郭灵安雷绍荣郑胤建李莹许亚良王芳
Owner 四川省农业科学院分析测试中心
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