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Model analysis method for distinguishing frozen storage fresh water fish meat quality degradation influence factor and application

A technology of influencing factors and freshwater fish, which is applied in the direction of analysis materials, data processing applications, and preparation of test samples, etc., can solve problems such as differences in preservation methods, aggravated fishy smell, and loss of juice, so as to improve preservation effects and avoid waste of resources , the effect of extending the shelf life

Active Publication Date: 2019-03-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of freezing and thawing, fish meat will have some undesirable phenomena such as texture softening, increased juice loss, meat texture and taste, and fishy smell, which will reduce freshness and consumer acceptance
[0003] In the prior art, most of the preservation methods for different fish are based on experience, such as cryopreservation, adding antioxidants, etc., and the factors affecting the quality deterioration of different fish are different, so there may be differences in the preservation methods
Many existing freshwater fish preservation methods are not optimal, resulting in waste of resources and failure of preservation

Method used

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  • Model analysis method for distinguishing frozen storage fresh water fish meat quality degradation influence factor and application
  • Model analysis method for distinguishing frozen storage fresh water fish meat quality degradation influence factor and application
  • Model analysis method for distinguishing frozen storage fresh water fish meat quality degradation influence factor and application

Examples

Experimental program
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Effect test

Embodiment 1

[0052] The model analysis method of the present invention to distinguish the factors affecting the quality deterioration of frozen freshwater fish meat takes grass carp as an example:

[0053] Fifteen grass carp were purchased in Binhu District, Wuxi City in mid-October 2017. The weight of the grass carp was (5±0.5) kg, with healthy physique and neat specifications. Grass carp was slaughtered, head and viscera were removed, rinsed with pre-cooled tap water, the back white muscle was taken, cut into 2cm×2cm×1.5cm blocks, and randomly divided into four groups: A, B, C and D. Group A: Cut fish pieces and soak them in deionized water 1:10 (w / v, g / ml) for 8 hours (6°C), take them out and let them stand for 2 hours (6°C), put them into ziplock bags, and record them as "blank group". "; Group B: Cut the fish pieces and soak them in deionized water 1:10 (w / v, g / ml) for 8 hours (6°C), take them out and let them stand for 2 hours (6°C), immerse and freeze them in liquid nitrogen until t...

Embodiment 2

[0076] 10 Pufferfish obscurus were purchased in Binhu District, Wuxi City in mid-November 2017. The weight of the fish was (1±0.5) kg, the body was healthy, and the specifications were neat. Fugu obscurus was slaughtered, the head and viscera were removed, rinsed with pre-cooled tap water, the white muscle of the back was taken, cut into 2cm×2cm×1.5cm blocks, and randomly divided into four groups: A, B, C and D. Group A: Cut fish pieces and soak them in deionized water 1:8 (w / v, g / ml) for 10 hours (4°C), take them out and let them stand for 2 hours (4°C), put them into ziplock bags, and record them as "blank group". "; B: Cut the fish pieces and soak them in deionized water 1:8 (w / v, g / ml) for 10 hours (4°C), take them out and let them stand for 2 hours (4°C), immerse and freeze them in liquid nitrogen until the center temperature is -10°C ℃, take it out and put it into a ziplock bag, and record it as "quick-frozen group"; group C: soak the cut fish pieces in 1.5mmol / L iodoace...

Embodiment 3

[0078]Fifteen grass carp were purchased in Binhu District, Wuxi City in mid-November 2017. Grass carp weighed (4±0.5) kg, were healthy, and had neat specifications. Grass carp was slaughtered, head and viscera were removed, rinsed with pre-cooled tap water, the back white muscle was taken, cut into 2cm×2cm×1.5cm blocks, and randomly divided into four groups: A, B, C and D. Group A: Cut the fish pieces and soak them in deionized water 1:15 (w / v, g / ml) for 6 hours (10°C), take them out and let them stand for 1 hour (10°C), put them into ziplock bags, and record them as "blank group". "; B: Cut the fish pieces and soak them in deionized water 1:15 (w / v, g / ml) for 6 hours (10°C), take them out and let them stand for 1 hour (10°C), then immerse and freeze them in liquid nitrogen until the center temperature is -25°C ℃, take it out and put it into a ziplock bag, and record it as "quick-frozen group"; group C: soak the cut fish pieces in 2mmol / L iodoacetic acid solution 1:15 (w / v, g / ...

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Abstract

The invention discloses a model analysis method for distinguishing frozen storage fresh water fish meat quality degradation influence factors and application. The model analysis method comprises the following steps: taking fish meat samples; soaking a group A into water before freezing as a blank reference group; carrying out rapid freezing treatment on a group B with liquid nitrogen to inhibit generation of large ice crystals in the frozen storage process; treating a group C with iodoacetic acid to inhibit the activity of internal cathepsin in the frozen storage process; treating a group D with an antioxidant to inhibit an oxidation function in the frozen storage process; carrying out frozen storage on fish meat of all groups in a refrigerator at minus 5 DEG C or less; testing morphologychange of ice crystals of the fish meat of different groups in the frozen storage process; testing the activity of main internal cathepsin of the fish meat of different groups in the frozen storage process; testing the oxidation function of the fish meat of different groups in the frozen storage process; analyzing fish meat quality variation. By adopting the model analysis method, selective preservation is achieved according to storage demands, resource waste can be avoided, preservation conditions can be specifically selected, and the preservation effect can be improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing and preservation, and in particular relates to a model analysis method and application for distinguishing factors affecting the quality deterioration of frozen and stored freshwater fish. 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. However, due to its high protein and high moisture content, it is very easy to spoil. In order to meet the long-term stable supply of freshwater fish and prolong its edible shelf life, it is necessary to choose the method of frozen preservation. However, in the process of freezing and thawing, fish meat will have some undesirable phenomena such as texture softening, increased juice loss, meat texture and taste, and increased fishy smell, and the fres...

Claims

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Application Information

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IPC IPC(8): G01N33/12G01N21/84G01N33/68G01N1/28G06Q10/06G16B15/00G16B40/00
CPCG01N1/28G01N1/286G01N21/84G01N33/12G01N33/68G06Q10/0639
Inventor 夏文水景电涛杨方姜启兴许艳顺于沛沛余达威高沛王斌刘晓丽
Owner JIANGNAN UNIV
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