Collaborative Quality Evaluation Method and System for Fresh Aquatic Products

Abstract

An embodiment of the present invention provides a quality collaborative evaluation method and system for fresh aquatic products. The method includes: acquiring quality characteristic index data of fresh aquatic products during the shelf life according to time series; The feature index extraction rules are used to obtain the quality grade of fresh aquatic products; the collaborative evaluation function of fresh aquatic products is constructed according to the extracted quality indicators of fresh aquatic product quality evaluation; the relationship between the predicted remaining shelf life and the actual shelf life Correct the synergistic evaluation coefficient to obtain the synergistic evaluation function model; according to the quality grade and remaining shelf life of fresh aquatic products, the consumption suggestion information is generated. The embodiment of the present invention comprehensively considers the relationship between each quality index of fresh aquatic products and its quality, adopts a coordinated evaluation method among various indexes, considers the evaluation of multiple types of aquatic products, and overcomes the problems caused by single or several outstanding The incompleteness of the quality index evaluation of fresh aquatic products.

Description

technical field [0001] The invention relates to the technical field of quality safety of fresh aquatic products, in particular to a method and system for collaborative quality evaluation of fresh aquatic products. Background technique [0002] Aquatic products are rich in nutrients and water, less connective tissue in muscle tissue, delicate meat, delicious taste, and are widely loved by consumers. As the proportion of aquatic products in the dietary structure continues to increase, the consumption of aquatic products by Chinese residents is growing rapidly, and there is huge room for growth. There are many types of aquatic products, and different types of aquatic products have different quality evaluation indicators during the quality change process during storage. With the advancement of science and technology, the monitoring methods of different evaluation indicators are constantly innovating, and a variety of fast and convenient gas and chemical sensing devices have eme...

AI Technical Summary

Problems solved by technology

Moreover, in the fresh aquatic product market, most consumers lack the life experience to judge the quality of fresh aquatic products, and it is difficult to scientifically judge the edibility of fresh aquatic products during the storage process after purchase

Therefore, there is a risk of bacterial or viral food poisoning caused by eating spoiled fresh aquatic products. At the same time, advanced aquatic product quality testing equipment is not suitable for widespread promotion among consumer groups due to its size and cost.

Images