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Method for identifying and classifying quality of puffer fish flesh

A quality identification and puffer fish technology, which is applied in the preparation of test samples, material analysis, and material analysis through optical means, can solve the problems of quality identification and grading of puffer fish, achieve standardization and quality, and improve accuracy , perfect quality effect

Inactive Publication Date: 2011-09-21
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, to date there is no robust quality identification and grading method for puffer fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Preparation preparation solution: prepare a solution containing potassium chloride (1mol / L), EDTA-2Na (0.005mol / L), boric acid (0.04mol / L), and use 0.05mol / L sodium borate to adjust the pH value To 7.0, obtain the preparation solution;

[0038] (2) Sample preparation:

[0039] Identification and grading of the meat quality of adult puffer fish (Takifugu obscurus) from a puffer fish farm in Qingpu, Shanghai.

[0040] Fresh (excellent), marketable (good), and non-marketable (poor) grades of fish were first obtained from puffer fish farms and then their muscles were sampled.

[0041] Sensory evaluation is based on experience, as well as days in storage. Stored at 4°C and slaughtered within one day, it is considered fresh (excellent). Under the condition of 4 degrees, it can be sold (good) within 5 days of storage. The rest are unsaleable (poor).

[0042] Take the muscle at a depth of about 0.5 cm from the back of the fish meat to obtain a 5 g sample. Finely chop ...

Embodiment 2

[0048] (1) Preparation preparation solution: prepare a solution containing potassium chloride (1mol / L), EDTA-2Na (0.005mol / L), boric acid (0.04mol / L), and use 0.05mol / L sodium borate to adjust the pH value To 7.0, obtain the preparation solution;

[0049] (2) Sample preparation:

[0050] Quality identification and grading of red fin puffer fish (Takifugu rubripes) from a puffer fish farm in Nantong, Jiangsu Province.

[0051] Firstly, fresh (excellent), marketable (good) and non-marketable (poor) grades of red fin puffer fish were obtained in combination with sensory acquisition, and subsequently, the muscles thereof were sampled.

[0052] Take the muscle at a depth of about 0.5 cm from the back of the epidermis to obtain a 5 g sample. Finely chop the meat and then grind it in a mortar for another 5 minutes. Put the ground meat into a homogenizer, add 30ml of preparation solution, and homogenize at a speed of 600r / min for 2min. Then centrifuge at 1000r / min for 15 minutes. ...

Embodiment 3

[0058] (1) Preparation preparation solution: prepare a solution containing potassium chloride (1mol / L), EDTA-2Na (0.005mol / L), boric acid (0.04mol / L), and use 0.05mol / L sodium borate to adjust the pH value To 7.0, obtain the preparation solution;

[0059] (2) Sample preparation:

[0060] Quality identification and grading of adult puffer fish (Fugu flavidus) from a puffer fish farm in Taizhou, Jiangsu Province.

[0061] Firstly, fresh (excellent), marketable (good) and non-marketable (poor) chrysanthemum puffer fish were obtained by combining the sensory obtained, and subsequently, its muscle was sampled.

[0062] Take the muscle at a depth of about 0.5 cm from the back of the epidermis to obtain a 5 g sample. Finely chop the meat and then grind it in a mortar for another 5 minutes. Put the ground meat into a homogenizer, add 30ml of preparation solution, and homogenize at a speed of 600r / min for 2min. Then centrifuge at 1000r / min for 15 minutes. Discard the supernatant. ...

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Abstract

The invention relates to a method for identifying and classifying the quality of puffer fish flesh, and the method comprises the following steps: (1) proportioning a preparation solution, namely preparing a solution containing potassium chloride, EDTA (Ethylene Diamine Tetraacetic Acid)-2Na and boric acid, and adjusting the pH value to 7.0 by utilizing sodium borate, thus obtaining the preparation solution; (2) preparing a sample: taking a 5g sample in the depth about 0.5cm from the epidermis of the back of puffer fish, cutting the flesh to be thin by utilizing a knife and grinding in a mortar for 5 minutes; placing into a homogenizer, adding 30ml preparation solution and homogenizing at an intermediate speed for 2 minutes; centrifuging at the intermediate speed in a centrifugal machine for 15 minutes and abandoning the supernatant; adding a small amount of preparation solution to the precipitates and stirring by utilizing a glass rod; and repeating the steps for three times; collecting the precipitates, and dissolving the precipitates by utilizing 30ml preparation solution, thus obtaining the suspension of the sample; and (3) detecting: observing at 10*10 multiples by utilizing a microscope, measuring the muscle fiber length of each sample by utilizing computer software and computing the average value. The method provided by the invention can be used for improving the accuracy of the classification and is beneficial to the specification and perfection for the quality of the puffer fish flesh.

Description

technical field [0001] The invention relates to a method for identifying and grading the quality of aquatic products, in particular to a method for identifying and grading the quality of puffer fish meat. Background technique [0002] Puffer fish is a kind of aquatic product with high economic value. Its meat is white and tender, and its meat is delicious. It enjoys the reputation of "the king of fish". There are broad development prospects in my country's coastal areas, Japan and South Korea and other places. At present, adult puffer fish in my country are mainly sold in the Japanese and Korean markets, and are important foreign exchange earning fishery targets. However, to date, there is no robust quality identification and grading method for puffer fish. Therefore, the establishment of a set of practical methods for identifying and grading puffer fish meat quality will play an important role in promoting the standardization and improvement of puffer fish export in my co...

Claims

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Application Information

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IPC IPC(8): G01N1/28G01N21/84
Inventor 周然刘源谢晶王锡昌
Owner SHANGHAI OCEAN UNIV
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