Abstract
In this study, chemometrics were employed to explore the relationship between sensory evaluation and physicochemical indicators of sea bass (Lateolabrax japonicus). Through principal component analysis, cluster analysis, and Pearson correlation analysis, three pivotal indicators were identified: protein content, b* value, and condition factor. Leveraging the grey relational analysis, weights were assigned to these three core quality indicators, resulting in a comprehensive sea bass quality evaluation model: Y = 0.911 × protein (g/100 g) + 0.742 × b* + 0.747 × condition factor. Moreover, near-infrared spectroscopy combined with chemometrics were employed to evaluate the quality of sea bass. The different origins of sea bass were accurately distinguished using orthogonal partial least squares discriminant analysis. The partial least squares regression model was constructed for predicting the critical quality indicator, protein content, with R2P of 0.926. This study offers new insights for developing rapid, economical, and reliable methods for assessing aquatic product quality.
Published Version
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