相关实验视频
Updated: Feb 13, 2026

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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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结合相关性分析和机器学习,确定与储存期间低盐发酵汁质量变化密切相关的指标
Wenhui Qu1, Qing Kong1, Ruoshu Li1,2
1College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266404, PR China.
Food chemistry: X
|February 12, 2026
概括
减少盐分的鱼可以更快地腐烂. 组胺,总酸度和总挥发性基本 (TVB-N) 含量准确地表明腐烂,指导新的质量控制,以更好地保存风味和气味.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 低盐鱼的开发面临着储存损坏的挑战.
- 目前的质量控制方法对于低盐品种缺乏准确性和全面性.
- 需要新的标准来理解低盐鱼的质量演变.
研究的目的:
- 调查储存期间低盐鱼的质量演变模式.
- 确定关键的物理化学指标,以评估损坏.
- 为了将化学化合物的变化与味道和气味的恶化相关联.
主要方法:
- 在储存时间内监测物理化学参数 (pH,TVB-N,有机酸,氨基酸,挥发性化合物).
- 使用相关性分析将化学变化与损坏联系起来.
- 使用机器学习算法来识别预测性损坏标记.
主要成果:
- 显著增加pH,TVB-N,组胺,葡萄酸,酸,酸,低素和芳香化合物.
- 总酸度,氨酸单酸,酒精和化物显著下降.
- 鉴定出组胺,总酸度和TVB-N作为准确的腐烂指标.
- 酸和isoleucine与风味下降相关;非门与气味恶化相关.
结论:
- 储存期间的物理化学变化直接影响低盐鱼的质量.
- 组胺,总酸度和TVB-N是可靠的标记物,用于评估腐烂.
- 特定的化合物与味道和气味的降解相关,为质量控制的改进提供了信息.
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