METHOD FOR DETERMINING DEGREE OF DONENESS OF STURGEON MEAT BASED ON FLAVOR FINGERPRINTING AND PARTIAL LEAST SQUARES (PLS) REGRESSION

A method for determining a degree of doneness of a sturgeon meat based on flavor fingerprinting and a partial least squares (PLS) regression is provided. The method determines the degree of doneness of a sturgeon meat sample and predicts a flavor characteristic based on gas chromatography-ion mobility spectrometry (GC-IMS) data and a linear regression equation of the sturgeon meat sample. The method includes conducting headspace (solid-phase) micro-extraction of sturgeon meat samples with different degrees of doneness, conducting a qualitative analysis by gas chromatography-mass spectrometry (GC-MS), analyzing fingerprinting by GC-IMS, establishing a regression prediction model by performing a regression on a myofibrillar protein extraction ratio and a number of different types of volatile flavor substances, comparing characteristic regions acquired by the fingerprinting, conducting a principal component analysis (PCA), and determining, by the prediction model, a doneness degree and a flavor characteristic of a target sturgeon meat sample effectively.