Method utilizing two texture indexes to jointly determine tuna flesh freshness

A technology of tuna and indicators, which is applied in the direction of material inspection, food testing, etc., can solve the problems of no fish freshness change indicators, etc., and achieve the effect of fast and accurate judgment and improvement of accuracy

Active Publication Date: 2014-03-26
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the texture analysis of fish meat is only used as a response to the change of fish meat texture, but it is not used as an indicator of fish freshness change.

Method used

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  • Method utilizing two texture indexes to jointly determine tuna flesh freshness
  • Method utilizing two texture indexes to jointly determine tuna flesh freshness
  • Method utilizing two texture indexes to jointly determine tuna flesh freshness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1. A method for judging the freshness of tuna meat by using two texture indicators, using frozen bigeye tuna naked meat as the test object (that is, the test object is frozen tuna meat), and the following steps are carried out in sequence:

[0050] 1) Thaw the frozen tuna meat to be tested at 4°C, and cut it along the direction of the muscle fibers into pieces with a thickness of 1.5cm and a length=width=3cm after the thawing is complete (the central temperature of the sample reaches 4°C, which means the thawing is complete). Cube-shaped thin slices, to obtain the tuna meat sample to be tested;

[0051] 2) Put the cut fish at a storage temperature of 4°C, then start timing, and take 8 time points (0d; 1d; 2d; 3d; 4d; 5d; 6d; 7d); Physical properties were measured with a texture analyzer TA-XT2i.

[0052] TPA measurement of physical properties: Place the fish sample flat on the texture analyzer platform, and compress the fish twice through a spherical probe w...

Embodiment 2

[0084] Embodiment 2, the other two batches of frozen bigeye tuna naked meat in the cold storage are tested according to the method described in Example 1 for two texture indicators of hardness and elasticity (only 0d, 2d, 4d, 7d are detected. 4 time points); and according to the scope of judging the freshness of fish by using two texture indicators described in Example 1, the corresponding results were obtained.

[0085] The results obtained are shown in Table 8:

[0086] Table 8. Texture changes and freshness determination of naked meat of bigeye tuna at 4℃

[0087]

[0088] Carry out routine K value detection with the frozen bigeye tuna meat of 2 batches described in above-mentioned embodiment 2, the conclusion obtained is as follows:

[0089] The results obtained are shown in Table 9:

[0090] Table 9. Changes in K value of bigeye tuna naked meat at 4°C

[0091]

[0092]

[0093] Using the judgment basis of hardness and texture to judge the freshness of the nake...

Embodiment 3

[0094] Example 3. Take frozen bigeye tuna naked as the object to be tested. The thawing and cutting methods are the same as step 1 in Example 1). Put the cut fish meat at a storage temperature of 15°C to start timing, and take 7 time points (0h, 12h , 24h, 36h, 48h, 60h, 72h); during storage, the fish meat texture and K value were operated according to the method described in Example 1, and the corresponding results were obtained:

[0095] 1) Changes in texture and K value of fish flesh at 15°C storage temperature are shown in Table 10:

[0096] Table 10. Changes in meat texture and K value of naked tuna bigeye at 15°C

[0097] Detection time / h

[0098] Note: In the texture index of fish meat, the detection value of the stickiness factor changes little with the detection time, so it can be ignored.

[0099] 2) Correlation analysis of each TPA value and K value in the fish meat texture index at 15°C storage temperature: through the correlation analysis program in SPS...

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Abstract

The invention disclose a method utilizing two texture indexes to jointly determine the tuna flesh freshness, wherein a corresponding relationship between a K value and the tuna flesh freshness has already been known, and the two texture indexes are a hardness index and an elasticity index. The method also comprises the following steps: (1) obtaining a simple linear regression equation between the hardness index and the K value and a simple linear regression equation between the elasticity index and the K value, thus the relationship between the hardness index and the tuna flesh freshness and the relationship between the elasticity index and the tuna flesh freshness are obtained according to the corresponding relationship between the K value and the tuna flesh freshness; (2) unfreezing the freezed tuna flesh to be detected, cutting into slices after the unfreezing process, and storing the tuna flesh slices at a measured temperature; (3) carrying out a hardness index detection and an elasticity index detection on the tuna flesh sample to be detected; (4) comparing the hardness index and the elasticity index obtained in the step (3) with the conclusion obtained in the step (1) so as to obtain a freshness grade related with the hardness index and a freshness grade related with the elasticity index.

Description

technical field [0001] The invention belongs to the field of food preservation, and relates to a method for judging the freshness of aquatic products, in particular to a method for judging the freshness of tuna meat by using two texture indexes, namely, hardness and elasticity. Background technique [0002] As a large-scale pelagic and important commodity edible fish, tuna has high economic value; at present, raw tuna meat is mainly consumed in the form of sashimi and canned food, and the freshness of fish meat will directly affect the quality of tuna products. As a high-end food, how to effectively and quickly determine the freshness of fish is very necessary. [0003] Nowadays, the evaluation method for the freshness of tuna mainly adopts the K value in the chemical method, which is used as a quality index to reflect the freshness of the fish, and the K value is also used to represent the change of the freshness of the fish. The detection method of K value has been determ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/12
Inventor 戴志远赵巧灵廖明涛刘书臣
Owner ZHEJIANG GONGSHANG UNIVERSITY
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