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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
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  • 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; high performance liquid chromatography using adenosine triphosphate degradation products has a large sampling volume, and the detection method is cumbersome

Method used

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  • 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...

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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

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Application Information

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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
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