Research on the Safety of Sea Crab Based on Machine Olfactory

Abstract

In recent years, with the development of the national economy and the improvement of living standards, the output and consumption of seafood in my country have increased. However, the new crown virus that broke out in early 2020 is very easy to survive in humid and cold environments, so seafood has become Its best food carrier. Both the government and consumers are paying more and more attention to the inspection of the hygienic quality and safety of seafood. Freshness is an important indicator of the quality of seafood products, and it is very important to the final quality of the products. This paper selects fresh sea crabs that have just been salvaged from the sea and sea crabs stored under refrigerated conditions as experimental materials, uses an electronic nose to detect the freshness of sea crabs, and analyzes and explores the use of electronic nose for sea crab freshness through a combination of simulated annealing and genetic algorithms The feasibility of degree detection, and the establishment of the best detection and pattern recognition methods, qualitative and quantitative analysis of the freshness of sea crabs.