Study On Chemometrics In Quality Detection And Analysis Of Aquatic Products

China is a maritime country, the vast coastal waters, abundant marine resources.The past five years, the fishery has overcome natural disasters, adverse factor in theimpact of the international financial crisis and the domestic economy is complex andchanging environment, etc., to maintain stable and rapid development has become animportant pillar industry of agriculture and the rural economy and enriching industry.The mackerel (Pneumatophorus japonicus): alias the mackerel bar fish, brick fish,mackerel, oil torso fish, mackerel, mackerel Communicable, belonging to Perciformesthe the mackerel Branch mackerel genus ocean warm water pelagic fish. Maintain itsproduction in more than40million tons, accounting for about3%of the total outputof China’s marine fishing, occupies an important position in China’s marine capturefisheries, and the East China Sea and the Yellow Sea mackerel production accountsfor about78%of the production of the National mackerel.Fresh mackerel fish is the main object of study in Taiwan Ocean Universitysurvey shows a group of young people smell questioned analyzer (commonly knownas the electronic nose) cognitive not enough, first of all through the pre-test results onthe electronic nose, trust is not very satisfactory, so the need to accelerate thepromotion of electronic nose this new rapid detection method to be applied toeveryday life.Second, analysis of the determination of the basic nutrients of the fish: the shapeand the Flesh rate, moisture, ash, crude fat, crude protein. And fresh mackerel fish ondifferent storage temperature (4°C and0°C,-18°C,-55°C), storage8d, researchmackerel Fish freshness variation: sensory evaluation, TVBN value histaminedetermination, texture evaluation find fish corruption index data variation.The traditional test results with electronic nose data, with software CurveExpert1.4fitting model. Lay the theoretical foundation for marine products on boardthe transport, docks acceptance and factory processing and marketing qualityevaluation.The results showed that: 1, survey shows Mackerel is a high-protein, low-fat, high nutritional valuemarine fish contains rich trace elements, in addition, and mackerel body also containstwo kinds of high nutritional value does not contain fatty acids: eicosapentaenoic acidand docosahexaenoic acid.2, mackerel is typical Peel red meat fish, the fish die, produce large amounts offree histidine, Secretion by microorganisms histidine decarboxylase decarboxylationreaction to generate large amounts of histamine. Today histamine poisoning stilloccur.3, mackerel between electronic nose (X-axis)-the TVBN in (Y axis) after7d ofstorage variation meets power fitting model: the4°C storage conditions: y axb(a2.083, b=1.580, r=0.992); under0℃storage conditions: y=ax~b(a=1.143, b=2.539, r=0.984).4, mackerel after7d of storage variation between the electronic nose (X-axis)-the histamine (Y axis) meet the saturated growth rate model:4°C storage conditions:y=ax/(b+x)(a=-5.011, b=-1.347, r=0.989); under0℃storage conditions:y=ax/(b+x)(a=-3.751, b=-8.569, r=0.987).5, the electronic nose can distinguish the quality of freshwater fish and saltwaterfish fish, principal component analysis, multi-sensor electronic nose can not exactlythat clear point of difference between freshwater and saltwater fish, but it can bebetter presented The quality of the two types of fish or differences.Sensory evaluation and TVBN detect histamine determination method todetermine its freshness, and the establishment of key indicators of freshness PEN3electronic nose main components and linear discriminant relationship to the toachieve the electronic nose rapid mackerel freshness detection, marine products onboard the transport, wharf acceptance and factory processing and marketing qualityevaluation lay a theoretical foundation.