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A quality grading method for crispy grass carp meat based on texture analyzer

A grading method and a texture analyzer technology, which are applied in the preparation of test samples and the hardness of test materials, etc., can solve problems such as uneven quality and inability to measure quantitatively, achieve low testing costs, realize standardized production, and maintain the market effect of order

Active Publication Date: 2016-08-24
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for grading the quality of crispy carp meat based on a texture analyzer, which can solve the problem that the quality of crispy carp products on the market is uneven and cannot be quantitatively determined

Method used

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  • A quality grading method for crispy grass carp meat based on texture analyzer
  • A quality grading method for crispy grass carp meat based on texture analyzer
  • A quality grading method for crispy grass carp meat based on texture analyzer

Examples

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Effect test

Embodiment 1

[0039] The texture analyzer-based method for grading the quality of crispy grass carp meat provided by the present embodiment comprises the following steps:

[0040] (1) Randomly collect fresh and crisp grass carp samples from different aquatic product markets, and pretreat them;

[0041] The collection and pretreatment process of fresh and crispy grass carp samples is as follows: 25 samples were randomly sampled from different aquatic product markets, and the living bodies were transported back to the laboratory after oxygenated packaging, and the quality test was carried out within 24 hours. To kill, start from the back parallel to the outer side of the base point of the pectoral fin and move toward the tail, take a unilateral dorsal muscle about 15 cm long and above the midline of the fish, rinse it with tap water, remove scales and skin. Then cut 5 pieces of 2cm wide fish blocks from the starting point to the tail direction ( figure 1 ), carefully cut off the red meat on ...

Embodiment 2

[0060] The texture analyzer-based method for grading the quality of crispy grass carp meat provided by the present embodiment comprises the following steps:

[0061] (1) Randomly collect fresh and crisp grass carp samples from different aquatic product markets, and pretreat them;

[0062] The collection and pretreatment process of fresh and crispy grass carp samples is as follows: 25 samples were randomly sampled from different aquatic product markets, and the living bodies were transported back to the laboratory after oxygenated packaging, and the quality test was carried out within 24 hours. To kill, start from the back parallel to the outer side of the base point of the pectoral fin and move toward the tail, take a unilateral dorsal muscle about 15 cm long and above the midline of the fish, rinse it with tap water, remove scales and skin. Then cut 5 pieces of 2cm wide fish blocks from the starting point to the tail direction ( figure 1 ), carefully cut off the red meat on ...

Embodiment 3

[0081] The texture analyzer-based method for grading the quality of crispy grass carp meat provided by the present embodiment comprises the following steps:

[0082] (1) Randomly collect fresh and crisp grass carp samples from different aquatic product markets, and pretreat them;

[0083] The collection and pretreatment process of fresh and crispy grass carp samples is as follows: 25 samples were randomly sampled from different aquatic product markets, and the living bodies were transported back to the laboratory after oxygenated packaging, and the quality test was carried out within 24 hours. To kill, start from the back parallel to the outer side of the base point of the pectoral fin and move toward the tail, take a unilateral dorsal muscle about 15 cm long and above the midline of the fish, rinse it with tap water, remove scales and skin. Then cut 5 pieces of 2cm wide fish blocks from the starting point to the tail direction ( figure 1 ), carefully cut off the red meat on ...

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Abstract

The invention discloses a method for grading crisped grass carp meat quality on the basis of a texture analyzer. The method comprises the following steps: (1) randomly collecting fresh and alive crisped grass carp samples from different aquatic product markets; (2) measuring the hardness of the crisped grass carp samples by the texture analyzer, and establishing a basic database of the crisped grass carp meat quality; (3) carrying out cluster analysis on the hardness, which is stored in the basic database, of the crisped grass carp samples by a cluster analysis method, and grading the texture quality of the crisped grass carp samples; (4) selecting the fresh and alive crisped grass carp samples to be measured, measuring the hardness of the fresh and alive crisped grass carp samples to be measured by the texture analyzer, and carrying out the cluster analysis again with the hardness of the fresh and alive crisped grass carp samples to be measured stored into the basic database established in the step (2), wherein a subgroup with the hardness of the fresh and alive crisped grass carp samples to be measured is a quality grade according to a cluster analysis grouping result. The method disclosed by the invention is simple and fast in operation and is a very practical and effective quality evaluation method.

Description

technical field [0001] The invention belongs to the field of quality detection of aquatic products, and in particular relates to a method for grading meat quality of crisp meat grass carp, a geographical indication product of Guangdong Province, by using a texture analyzer. Background technique [0002] Crispy grass carp is a local characteristic aquatic product in Guangdong Province. It is a grass carp raised with broad beans as the only feed (also known as grass carp in Guangdong). Its meat has a unique taste because it is firmer and crisper than ordinary grass carp. Broken, named after, the products are deeply loved by consumers all over the country, and have been exported to Hong Kong, Macao, some countries in Southeast Asia and Latin America, as well as the United States. [0003] The biggest feature of crispy grass carp is its crisp taste, but different individuals have different degrees of crispness, and there are large individual differences. How to quantitatively a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N3/40G01N1/28
Inventor 杨少玲杨贤庆李来好戚勃林婉玲吴燕燕魏涯黄卉邓建朝赵永强周婉君
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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