气味、色泽、质构评价虾鲜度的研究

Freshness Evaluation of Shrimp with Smell,Color and Texture

为探索出一种快速、准确评定虾新鲜度的方法,用电子鼻、色差仪和质构仪建立评价虾新鲜度的fisher判别模型,包括单指标模型、双指标模型和综合模型。结果显示,单指标的模型准确率普遍较低;双指标模型的准确率有所提高;综合模型的准确率最高,可以到达98%。

In order to explore a combined means to rapidly and accurately evaluate the freshness of shrimp, electronic nose, texture and color-test machine were used to establish kinds of fisher discriminant models, in-clude single index model , double indexes model and integrated model. Results showed that the accuracy of sin-gle index model was generally lower than the others; double indexes model accuracy was improved; the accura-cy of integrated model was the best 98 %.