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Method for predicting moisture and protein content in minced pollock

A technology for protein content and pollock fish, which is applied in the direction of measuring device, color/spectral property measurement, analysis material, etc., can solve the problem of not being able to detect the moisture and protein content of pollock fish at the same time, and achieve the effect of convenient operation.

Active Publication Date: 2011-12-21
宁德市齐民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the existing methods for detecting the water content and protein content of pollock fish cannot detect the water content and protein content of pollock fish at the same time, and a method for predicting the water content and protein content of pollock fish surimi is provided to solve this problem

Method used

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  • Method for predicting moisture and protein content in minced pollock
  • Method for predicting moisture and protein content in minced pollock
  • Method for predicting moisture and protein content in minced pollock

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Experimental program
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Embodiment

[0037] 1. Establish standard curve of moisture and protein content of pollock surimi

[0038] The establishment of the standard curve of moisture and protein content of the pollock surimi needs to select a variety of pollock surimi samples, that is, each pollock surimi represents a point on the standard curve. Therefore, in order to formulate a more accurate standard curve, the art The technician can choose more pollock surimi samples to participate in the establishment of the standard curve. In this embodiment, 76 pollock surimi samples with different water contents are selected to participate in the establishment of the pollock surimi moisture content standard curve in this embodiment. Pollock surimi with protein content participated in the formulation of the protein content standard curve of pollock surimi in this embodiment.

[0039] 1. Establishment of standard curve of moisture content in pollock surimi

[0040] (1). Determination of moisture content in pollock surimi sam...

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Abstract

The invention belongs to the technical field of quick food detection, and in particular relates to a method for predicting moisture and protein content in minced pollock. The method comprises the following steps of: establishing standard curves of the moisture and protein content of the minced pollock; obtaining near infrared spectrograms of the moisture and protein content of the minced pollock;and predicting the moisture and protein content in minced pollock. The method can solve the problem that the conventional method for detecting the moisture and protein content in pollock cannot detect the moisture and the protection content simultaneously and has overlong detection time.

Description

technical field [0001] The invention belongs to the technical field of rapid food detection, and in particular relates to a method for predicting the water content and protein content of pollock surimi. The method of the invention adopts a near-infrared spectrum detection technology. Background technique [0002] Surimi, which is an intermediate material product with a certain shelf life after pretreatment of fresh and live raw fish, meat picking, rinsing, fine filtration, dehydration, sub-packaging, and freezing, is widely used in fish balls, fish cakes and other surimi production of products. Pollock (Alaska Pollack) is an important species used in the production of surimi, mainly distributed in the Pacific Ocean. A sharp decline. In the 1960s, Japanese experts developed the technology of producing "frozen surimi" for the first time by using the abundant "Mingtai" (pollock) in the North Pacific Ocean, which turned the perishable, cheap and high-yield pollock into a high-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/35G01N21/3563G01N21/359
Inventor 王锡昌陆烨刘源
Owner 宁德市齐民食品有限公司