Method for evaluating fish meat freshness based on skeleton protein degradation
A skeletal protein and freshness technology, applied in measurement devices, material analysis by electromagnetic means, instruments, etc., can solve the problems of great influence of sensory evaluation, inability to achieve rapid detection, cumbersome detection methods, etc., to save detection time, Simple detection steps and high accuracy
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Embodiment 1
[0033] 7 grass carp were purchased from China Resources Vanguard Supermarket in Binhu District, Wuxi City in mid-May 2017. Grass carp weighed (5±0.5) kg, healthy and of good size. Dissect the grass carp, remove the head and viscera, rinse with pre-cooled tap water, take the white muscle of the back, cut into 2cm×2cm×2cm blocks, place them randomly in polythene bags, and seal them. Put the packaged grass carp block sample into a plastic foam box with crushed ice, and put it in a 4°C refrigerator. During storage, replace crushed ice regularly to ensure that the storage temperature is within the range of 0±0.5°C. Samples were taken at 0, 1, 3, 7, 10, 14, and 21 days, and the degradation of fish skeleton proteins (conmyosin, conactin, and troponin T) was determined and analyzed during ice storage. Determination and analysis of the K value of fish meat during the storage process;
[0034] The degradation of fish skeleton proteins (conmyosin, conactin and troponin T) was measured ...
Embodiment 2
[0050] 5 grass carp, weighing (3±0.5) kg, healthy and in good shape. Dissect the grass carp, remove the head and viscera, rinse with pre-cooled tap water, take the white meat on the back, cut into 3cm×3cm×3cm blocks, place them randomly in polythene bags, and seal them. Put the packaged grass carp block samples into a 4°C refrigerator. Randomly sample 20 samples at 1, 3, and 9d respectively;
[0051] Degradation of fish skeleton proteins (conmyosin, conactin and troponin T) was measured during cold storage, and its gel electrophoresis was obtained, analyzed, corrected, and denoised;
[0052] Utilize high-performance liquid chromatography to measure the degradation product concentration of ATP in the fish meat sample during the cold storage process, and calculate the K value;
[0053] Analyze the gel electrophoresis images of 180 skeleton proteins, and obtain the corresponding IOD values of different skeleton proteins in each time period;
[0054] From the corresponding IO...
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