A rapid detection method for caviar quality based on low-field nuclear magnetic resonance technology

Abstract

The invention provides a quick caviar quality detection method based on the low-field nuclear magnetic resonance technology. The quick caviar quality detection method comprises the following steps that spawns of sturgeon are collected, pickled and poured into cans, and caviar is obtained and stored at minus 4 DEG C for 11 months; the spawns and stored caviar samples are subjected to low-field nuclear magnetic resonance analysis in all the stages, and a low-field nuclear magnetic resonance transverse relaxation spectrum information database is established; the actual fat content, the actual moisture content and the actual color difference value of all the samples are measured, and an information database for the moisture content, the fat content and the color difference value in the pickling and storage processes of caviar is established; a detection model is established, correlation analysis is carried out, and the quality of a spawn or caviar sample to be detected is judged. The method is short in consumed time, high in accuracy and good in repeatability, an organic reagent is not needed, the samples do not need to be pretreated, visualized information of the internal structure of food can be obtained, and meanwhile the speculation values of the physical and chemical indexes in the caviar storage process can be speculated.

Description

technical field [0001] The invention relates to the field of food processing and storage quality detection, in particular to a fast detection method for caviar quality based on low-field nuclear magnetic resonance technology. Background technique [0002] Caviar, also known as caviar, is a sauce made from fish eggs and is one of the "Three Western Flavors" (the other two are foie gras and truffle). Strictly speaking, only sturgeon roe can be called caviar. In recent years, with the continuous improvement of sturgeon breeding technology, the area of ​​sturgeon breeding has increased year by year, and the output and market demand of caviar have also continued to increase. With the improvement of people's living standards, modern people's requirements for food quality are also constantly improving. During storage and processing, caviar will undergo a series of microbial, chemical and physical changes, which will affect its nutritional components and sensory quality, and its f...

AI Technical Summary

Problems solved by technology

In actual use, the above method has problems such as complex operation, inaccurate analysis results, time-consuming analysis process, sample pretreatment and the use of a large amount of toxic organic solvents, etc.

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