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Method for predicting the shelf period of fresh pomfret

A technology of shelf life and pomfret, applied in the field of predicting the shelf life of fresh pomfret, can solve the problem of short shelf life

Inactive Publication Date: 2009-09-23
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Temperature has a great influence on the shelf life of food, the higher the ambient temperature, the shorter the shelf life

Method used

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  • Method for predicting the shelf period of fresh pomfret
  • Method for predicting the shelf period of fresh pomfret
  • Method for predicting the shelf period of fresh pomfret

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0016] The invention will be further described below in conjunction with the specification, but the scope of protection required by the invention is not limited to the scope described in the embodiments.

[0017] 1Materials and methods

[0018] 1.1 Material

[0019] Fresh pomfret purchased from Shanghai Tongchuan Road Aquatic Products Market

[0020] 1.2 Scheme design

[0021] 1.2.1 Raw material pretreatment

[0022] Choose fresh pomfret with large body, bright skin color, hard meat, and no peculiar smell as the experimental raw materials. Put the purchased pomfret in the prepared crushed ice and wash it with ice water. The cleaned pomfret was removed from the head and tail and cut into pieces, each weighing about 30g, respectively packed into compact bags, and stored at 268K, 273K, 278K, 283K, and 293K for the determination of the freshness quality value.

[0023] 1.3 Determination of the total number of colonies

[0024] Operate according to GB / T 4789.2-2003.

[0025] 1.4 Determ...

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Abstract

The invention relates to a method for predicting the shelf period of fresh pomfret; the invention studies the total plate count, TVBN and sensory quality changes of fresh pomfret at different storage temperatures and builds a Q10 shelf period prediction model of the quality changes of pomfret according to every index, thus being beneficial to distinguish accurately dynamically the quality of pomfret.

Description

Technical field [0001] The invention relates to a method for predicting the shelf life of fresh pomfret. Background technique [0002] Pomfret (Pampus argenteus) Pomfret belongs to the order Perciformes and Pomfret family, and is an important fish resource in my country. Pomfret has high nutritional value and is rich in trace elements and vitamins required by the human body. In the process of capture, storage and transportation, due to the effects of external environment, microorganisms and enzymes, the freshness and quality of pomfret are reduced, and the strength of these effects is closely related to temperature. Temperature has a greater impact on the shelf life of food. The higher the ambient temperature, the shorter the shelf life. As domestic and foreign markets continue to increase the requirements for fish freshness, as well as the increase in the circulation of fresh fish and the longer circulation distance, it is very important to quickly assess the freshness of fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/12
Inventor 谢晶佟懿
Owner SHANGHAI OCEAN UNIV
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