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Model for predicting shelf life of salmon

A predictive model and salmon technology, applied in special data processing applications, instruments, electrical digital data processing, etc., can solve the problems of less temperature conditions, lack of model verification, etc., and achieve the effect of saving costs

Pending Publication Date: 2017-05-10
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few studies on the shelf life of salmon in China. Ding Ting has established a model of the shelf life of salmon under the conditions of 273, 277, and 283 K. There are few temperature conditions designed, and the model is not verified by non-modeled temperature conditions.

Method used

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  • Model for predicting shelf life of salmon
  • Model for predicting shelf life of salmon

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Embodiment Construction

[0041] In order to make the operation process and creative features realized by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0042] 1 Experimental materials and main equipment

[0043] 1.1 Raw material and pretreatment

[0044] Fresh salmon were purchased from the aquatic product market at Luchaogang Wharf in Shanghai, covered with ice, packed in boxes and quickly transported to the laboratory for processing.

[0045] Pretreatment: Salmon was cut into 100g small pieces and put into ziplock bags randomly, divided into 5 groups, and the storage conditions were 0, 5, 10, 15, and 20 ℃, respectively. The higher the temperature, the faster the quality of the fish will change. Therefore, the sampling cycle is designed to be once a day at temperatures of 0, 5, and 10°C, and once every 6 hours at temperatures of 15, and 20°C. Each group of indicators set 2 parallel.

[0046] 1.2 Experimen...

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Abstract

Disclosed is a model for predicting shelf life of salmon. The model is characterized in that quality index of salmon preserved at different temperature is researched, time based change rules of color difference (brightness L and red chromaticity a*), total volatile basic nitrogen (TVB-N), freshness index K-value, thiobarbituric acid (TBA), microorganism quality and sensory quality of salmon are measured to determine a salmon quality change dynamic model, and a salmon shelf life prediction module is built according to salmon quality indexes of TVB-N, the freshness index K-value, the TBA and the total number of bacterial colony reflecting microorganism changes. By the model, the rest shelf life of salmon preserved at the temperature within the range from 0 DEG C to 20 DEG C can be predicted quickly and effectively, so that directions are provided for storage, transportation and selling processes, working staff can make corresponding handling on salmon with different freshness degree in time, and cost is saved.

Description

technical field [0001] The invention relates to a method for predicting the shelf life of salmon, in particular suitable for predicting the shelf life of salmon in the process of storage, transportation and sales. Background technique [0002] Salmon, also called salmon, belongs to anadromous fish and is one of the rare fish in the world. Widely distributed in high latitudes such as the northern Pacific Ocean. Salmon has few scales and small thorns, orange-red flesh, tender and delicious meat, and smooth taste, which is very popular among people. At the same time, the cod liver oil made from it is even more nutritious. [0003] Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol, and prevent cardiovascular diseases. Two meals a week can reduce the probability of death from heart attack by one-third. Salmon also contains a substance called astaxanthin, which is a very powerful antioxidant. The omega-3 fatty acid conta...

Claims

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Application Information

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IPC IPC(8): G06F19/00
CPCG16Z99/00
Inventor 谢晶吴行印王金锋
Owner SHANGHAI OCEAN UNIV
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