Method for evaluating fresh water fish meat quality

Abstract

The invention relates to a method for evaluating the fresh water fish meat quality. The method is characterized by comprising the following steps that 1, the whiteness, the tenderness, the water binding capacity, the trimethylamine content, the freshness and the thiobarbituric acid value of a to-be-tested fresh water fish meat sample are tested separately; 2, the determined values are processed byusing a standard deviation standardization method, and the standardized values are obtained, wherein the standardized whiteness value is denoted as Zx1, the standardized tenderness value is denoted as Zx2, the standardized water binding capacity value is denoted as Zx3, the standardized trimethylamine content value is denoted as Zx4, the standardized freshness value is denoted as Zx5, and the standardized thiobarbituric acid value is denoted as Zx6; 3, the values in the step 2 are substituted into the formula y=-0.095*Zx1+0.168*Zx2+0.34*Zx3+0.342*Zx4+0.313*Zx5+0.328*Zx6, wherein y is the quality evaluation result of fresh water fish meat; 4, the quality of the fresh fish meat is judged through the obtained y, wherein when y is larger than or equal to 1, the quality of the fresh fish meatis extremely poor; when y is larger than -1 and smaller than 1, the quality of the fish meat is general, and when y is smaller than or equal to -1, the quality of the fish meat is extremely good. Themethod is quick and accurate.

Description

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AI Technical Summary

Benefits of technology

This patented technology uses regression techniques to determine relationships among factors like brightness (Y), color tone, moisture level, bacteria count, pH levels, ammonium nitrogen concentration, chlorophyll extraction ratio, sulfur dioxygen reduction potential, carboxylic acids, mineral salts, etc.) or other physiological properties such as odor intensity, flavour perception, texture, size, weight, smelliness, glycerol storage ability, oleaginous membrane thickening factor activity, oxidative stress response systems, cycling fatigue strength, cellular metabolism, protein synthesis rate, muscle damage resistance, growth performance, nutrients absorption efficiency, immune responses, and gene expression rates. By analyzing these indices over time, this new approach provides technical means to evaluate fresh-freshled seafood with improved accuracy compared to existing methods based on subjective assessments made during research sessions.

Problems solved by technology

This patented describes an objective way to improve the accuracy and reliance on assessment of taste attributes associated with seafood products such as tuna and salmon during their production processes. However current qualitative methods like visual inspections can be time-consuming and require specialized training from experts who may also affect judgment results based upon individual preferences/actions. Therefore there needs improvement over these prior art systems through advanced technologies including machine learning technology.

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