Non-destructive assessment of equivalent umami concentrations in salmon using hyperspectral imaging technology combined with multivariate algorithms

In this study, the equivalent umami concentrations (EUC) was used to characterize the fresh taste intensity of frozen thawed salmon. Based on hyperspectral imaging technology and a variety of feature variable screening methods, a fast and nondestructive detection method was established to predict the EUC value of salmon. The model established in this study had a good prediction effect and will provide an intuitive understanding for salmon quality prediction and detection.