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食品研究与开发:2017,38(22):176-182
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气味、色泽、质构评价虾鲜度的研究
王伟
(廊坊出入境检验检疫局,河北廊坊065000)
Freshness Evaluation of Shrimp with Smell,Color and Texture
WANG Wei
(Langfang Entry-Exit Inspection and Quarantine Bureau,Langfang 065000,Hebei,China)
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投稿时间:2017-03-23    
中文摘要: 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%。
中文关键词:   新鲜度  电子鼻  色泽  质构
Abstract: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,include single index model,double indexes model and integrated model.Results showed that the accuracy of single index model was generally lower than the others;double indexes model accuracy was improved;the accuracy of integrated model was the best 98%.
keywords: shrimp  freshness  electronic nose  color  texture
文章编号:201722036     中图分类号:    文献标志码:
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