Research On The Detection Method Of Mandarin Fish Umami Intensity Based On FT-IR

Mandarin fish is nutrients and delicious.Moreover,the intensity of umami is an important factor affecting food quality.Therefore,it is of great practical significance to develop a low-cost,accurate and rapid detection method for the umami intensity of mandarin fish.In this study,pure umami substance samples and mandarin fish samples were the research objects.Combined with Fourier transform infrared spectroscopy(FT-IR)analysis technology,umami intensity evaluation method and chemometrics method,the detection method of umami intensity of mandarin fish was explored.The main conclusions were as follows:(1)The method for detecting umami content and umami intensity of pure umami samples was established based on FT-IR analysis technology.The samples of pure umami substances were taken as the research object.The full-wavelength and simplified detection models of umami substance content and umami intensity in samples established by four different preprocessing methods,eight different characteristic wavelength screening algorithms combined with four different detection model building methods were comprehensively compared.The research results showed that the Rp of the optimal detection models for the content and intensity of umami substances in pure umami samples were all above 0.96.The highest prediction accuracy was the optimal SNV-SVR fullwavelength detection model of the umami intensity of the binary umami substance solution sample,and its Rp value was 0.9944.At the same time,three optimal detection models were related to the Competitive adaptive Moving window Interval Combination(CMIC)algorithm.(2)FT-IR analysis technology was used to detect the umami intensity of cooked Mandarin fish meat.The cooked mandarin fish meat sample was the research object.Different preprocessing methods,different characteristic wavelength screening algorithms,and different modeling methods are combined,which were used to respectively establish the direct detection model of the sample umami intensity,the detection model of the sample umami intensity based on umami substance characterization,the detection model of umami substance content in the sample and the indirect detection model of the sample umami intensity.The research results showed that the optimal direct detection model for the umami intensity of cooked mandarin fish samples was the SNV-ELMR full-wavelength detection model,and its Rp value was 0.9312.The optimal indirect detection model for the umami intensity of cooked mandarin fish meat samples was the RFR indirect detection model,and its Rp value was 0.9235.(3)The feasibility of applying FT-IR analysis technology to the detection of umami intensity of raw mandarin fish samples was proved.The raw mandarin fish meat sample was the research object.Different preprocessing methods,different characteristic wavelength screening algorithms,and different modeling methods are combined,which were used to respectively establish the direct detection model of the sample umami intensity,the detection model of the sample umami intensity based on physicochemical index characterization,the detection model of the sample physicochemical index and the indirect detection model of the sample umami intensity.The research results showed that the optimal direct detection model for the umami intensity of raw mandarin fish samples was UVE-ELMR simplified detection model,and its Rp value was 0.8525.The optimal indirect detection model for the umami intensity of raw mandarin fish samples was the RFR indirect detection model,and its Rp value was 0.8459.The results of this study show that the detection of the umami intensity of mandarin fish can be realized based on FT-IR analysis technology,which provides a new idea for the detection of food umami intensity,and provides a theoretical basis for the development of food umami intensity detection instruments.