Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory

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• 作者：Xianyi Zhang ; Wei Wei ; Wei Hu ; Xichang Wang ; Pan Yu ; Jianhong Gan ; Yuan Liu ; ^{yliu@shou.edu.cn} ; Changhua Xu ; ^{chxu@shou.edu.cn}
• 关键词：Surimi ; Infrared spectroscopy ; Electronic sensory ; Chemotaxonomic discrimination ; Species identification
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1124-1133
• 全文大小：1628 K
• 卷排序：73

文摘

The chemical compositions of four species marine fish surimi were analyzed by IR spectroscopy comprehensively. Tri-step infrared spectroscopy combined with PCA was developed to discriminate four species marine fish surimi. Two-hundred batches of surimi (fifty for each surimi) were objectively classified by IR-PCA. Electronic eyes and electronic nose distinguished four surimi effectively in color and smell fingerprint, respectively.