Method for evaluating fresh water fish meat quality
A technology of freshwater fish meat and evaluation method, which is applied to material inspection products, test food, measuring devices, etc., can solve the problem of ignoring changes in freshwater fish fat, and achieve good operability and practicability, accurate data, and wide application range. Effect
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[0048] Select 32 differently processed fish meat (such as: catfish meat). The specific fish processing is shown in Table 1.
[0049] The embodiment of table 1 uses the fish processing method
[0050]
[0051]
[0052] Pretreatment: After cleaning the live fish, remove the viscera and gills under the condition that the ambient temperature is lower than 10°C, wash with 1 to 5 times the mass of ice water for 5 to 20 minutes, and vacuum pack the white meat near the dorsal fin of the fish for later use.
[0053] The whiteness, tenderness, water holding capacity, trimethylamine content, freshness and thiobarbituric acid value indicators of the fish meat with different treatments were tested respectively, and the quality characteristics of the fish meat of each treatment were evaluated.
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