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

Pending Publication Date: 2019-01-04
JIANGNAN UNIV
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sensory evaluation is greatly affected by subjective factors, and rapid detection of industrialized large-scale products cannot be realized; hig

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for evaluating fish meat freshness based on skeleton protein degradation
  • Method for evaluating fish meat freshness based on skeleton protein degradation
  • Method for evaluating fish meat freshness based on skeleton protein degradation

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for evaluating the fish meat freshness based on skeleton protein degradation. The method comprises the steps that polyacrylamide gel electrophoresis is adopted for determining light density values IOD of skeleton proteins of fish meat samples under different storage days; the efficient liquid chromatography is adopted for determining triphosadenine degradation product concentrations of the fish meat samples under different storage days, and a freshness index K value is calculated; the light density values IOD and the K value are combined, a least square supportvector machine is utilized, and a prediction model for the fish meat freshness index K value is built. By adopting combination of titin, nebula and TnT representation skeleton protein as the fish meat freshness evaluation index, the sampling amount is small, and damage to detection samples is small; no other chemical index needs to be combined, and damage to ecological environment is small; the detection steps are simple, the detection time is saved, and online real-time monitoring can be achieved; the detection level reaches the molecular level, and the accuracy is high.

Description

technical field [0001] The invention belongs to the technical field of evaluating the freshness of fish meat, and in particular relates to a method for evaluating the freshness of fish meat based on the degradation of skeleton proteins. Background technique [0002] Freshwater fish is the most abundant aquatic resource in my country. It is rich in vitamins and minerals, and has a high content of protein and unsaturated fatty acids. It is an important food source for human beings. With the improvement of people's living standards, the requirements for the freshness and safety of fish are getting higher and higher. [0003] There are many factors affecting the freshness of fish meat, mainly related to: processing method, storage temperature, microorganisms and its own physical and chemical changes. The current methods for evaluating the freshness of fish include sensory evaluation and K value evaluation. For example, the patent CN102297930A, a method for identifying and pred...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): G01N27/447G01N30/02
CPCG01N27/447G01N30/02Y02A40/81
Inventor 杨方贾胜男夏文水姜启兴许艳顺于沛沛许学勤王斌
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap