Quick evaluation method for meat grades of raw northern bluefin tuna

Abstract

The invention relates to a quick evaluation method for meat grades of raw northern bluefin tuna, and belongs to the field of aquatic foods. The quick evaluation method is characterized in that on thebasis of quality characteristics of the northern bluefin tuna, a sensory evaluation method is adopted, and the meat grades of the raw northern bluefin tuna are divided into the excellent grade, the good grade and the common grade according to the muscle fat textures and muscle colors at cross sections of back and abdomen. The sensory evaluation method has the advantages of intuition, rapidity andoperability in the meat quality evaluation of the raw northern bluefin tuna, so that the original appearance and quality of the product can be furthest maintained, and the requirements of convenient operation, rapidity, practicality and the like in the market trade grade evaluation and inspection can be met.

Description

technical field [0001] The invention belongs to the field of aquatic food, and in particular relates to a method for quickly assessing the meat grade of raw northern bluefin tuna. Background technique [0002] Northern bluefin tuna is a kind of tuna, commonly known as bluefin tuna or northern bluefin tuna. It is an important food fish. Its meat is delicious and it is a good ingredient for making sashimi. A good northern bluefin tuna sells Prices can often exceed $100,000 at Tsukiji Market in Tokyo. Because of its unique commercial value, northern bluefin tuna is being overfished around the world and is currently listed as an endangered species. Therefore, the market is dominated by farmed northern bluefin tuna. Due to the high fat content of northern bluefin tuna, unlike other species of tuna, there is almost no fat, only naked. The most precious big fat in northern bluefin tuna sashimi. Big fat is the belly of tuna, which has the most fat and is the most expensive. A pie...

AI Technical Summary

Problems solved by technology

At present, there is also a method of judging the color of tuna through image technology. The equipment is expensive, the operation is cumbersome, and the requirements for experimental conditions are high, and the product grade cannot be fully evaluated by color alone.

The above method is not applicable to the grade determination of northern bluefin tuna eaten raw in the market

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