Abstract:In this study, the quality of Longsnout catfish pieces was quantitatively evaluated based on multiple indicators. The whiteness, tenderness, thawing loss, trimethylamine content, K value (freshness) and TBA (thiobarbituric acid) content were measured for catfish meat samples; the values determined above were normalized by standard deviation. The standardized values were obtained: the whiteness was normalized and the value was recorded as Zx1, the tenderness was normalized and the value was recorded as Zx2, the thawing loss was normalized and the value was recorded as Zx3, the trimethylamine content was normalized and the value was recorded as Zx4, and the K value was standardized and the value was recorded as Zx5, and the normalized thiobarbituric acid content was recorded as Zx6. The mathematical model was established by principal component analysis, and the standardized value was substituted into the evaluationmodel y=-0.095×Zx1+0.168×Zx2+0.34×Zx3+0.342×Zx4+0.313×Zx5+0.328×Zx6, where y is the quality evaluation result of e-commerce catfish meat. The quality of catfish meat was related to thawing temperature and storage time, the lower the thawing temperature, the better the quality of catfish meat, the shorter the storage time, the better the quality of the catfish meat, the obtainedy value determined the quality of the e-commerce catfish meat: y≥1, the quality of the fish is extremely poor, -1
