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Characterization method for detecting quality rating of fish meal

A fishmeal, good and bad technology, applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, can solve the problems of low accuracy and one-sidedness, and achieve low consumption and improved Subjectivity, good effect

Inactive Publication Date: 2014-03-19
GUANGXI UNIVERSITY OF TECHNOLOGY
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Problems solved by technology

[0004] The purpose of the present invention is to provide an accurate, effective, and convenient characterization method for the quality of fishmeal, so as to improve the shortcomings of the current traditional detection methods such as one-sidedness, complexity, and low accuracy, and significantly improve the quality of fishmeal quality detection. accuracy

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  • Characterization method for detecting quality rating of fish meal
  • Characterization method for detecting quality rating of fish meal
  • Characterization method for detecting quality rating of fish meal

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Embodiment Construction

[0035] The principle of the method of the present invention is to select several kinds of fish meal with different quality and standard pure fish meal, respectively detect and calculate their fish meal quality evaluation ratio, calculate the fish meal quality evaluation value, measure the volatile basic nitrogen value of each fish meal at the same time, finally Calculate the correlation between the quality evaluation value of fishmeal and the volatile base nitrogen value, the specific operation steps are as follows:

[0036] 1. First determine trimethylamine and trimethylamine oxide in fish meal, the method is as follows:

[0037] Trimethylamine (TMA) with putrefactive odor characteristics and trimethylamine oxide (TMAO) with aquatic umami characteristics in the same sample are simultaneously determined by picric acid colorimetry. The principle of this method is to use the reducing agent Fe 2+ - EDTA disodium reduces all the TMAO in the sample to TMA, and the obtained trimethy...

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Abstract

The invention discloses a characterization method for detecting the quality rating of fish meal, and relates to a detection method for quality of fish meal. The characterization method comprises the steps of determining TMA (trimethylamine) and TMAO (trimethylamine oxide) in fish meal simultaneously by adopting a picric acid colorimetric method so as to obtain a TMAO / TMA mole ratio which is used as a fish meal quality rating evaluating value through data processing; then carrying out correlation analysis on the measured value of volatile basic nitrogen of the fish meal and the fish meal quality rating evaluating value to obtain a correlation equation; and finally, substituting a standard value of volatile basic nitrogen for evaluating the quality of the fish meal in the correlation equation to obtain a standard value for evaluating the fish meal quality rating evaluating value. The characterization method is capable of improving the defects of subjectivity, complicity, low accuracy and the like in the current conventional detection method and remarkably improving the accuracy and the objectivity of the detection method of the fish meal, and has the advantages of reducing the cost, being sensitive in detection and good in measurement effect.

Description

technical field [0001] The invention relates to a characterization method for detecting the quality of fishmeal. Background technique [0002] With the development of my country's economy, the aquaculture industry has also developed rapidly. Feed is an essential raw material for aquaculture, and its safety and quality directly affect the health of animals and the safety of their products, which in turn will affect human health and safety. To ensure the safety of feed, we must first ensure the safety of feed raw materials. As the main protein feed raw material, fishmeal is widely used in feed production because of its high protein content, complete range of amino acids, high digestibility, and good palatability. The quality of raw fish required for fishmeal processing is different, which will determine the quality of fishmeal. The fishmeal produced from spoiled fish, no matter how good the production process is, cannot change the quality of the fishmeal. Secondly, the q...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 李军生唐森胡金鑫阎柳娟黄国霞
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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