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A model analysis method and its application to distinguish the factors affecting the quality deterioration of frozen freshwater fish meat

A technology of influencing factors and freshwater fish meat, 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: 2021-04-06
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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  • A model analysis method and its application to distinguish the factors affecting the quality deterioration of frozen freshwater fish meat
  • A model analysis method and its application to distinguish the factors affecting the quality deterioration of frozen freshwater fish meat
  • A model analysis method and its application to distinguish the factors affecting the quality deterioration of frozen freshwater fish meat

Examples

Experimental program
Comparison scheme
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 and application for distinguishing factors affecting the quality deterioration of frozen freshwater fish meat, which includes preparing fish meat samples; group A is soaked in water before freezing as a blank control; group B is quickly frozen with liquid nitrogen Treatment inhibited the formation of large ice crystals during frozen storage; group C was treated with iodoacetic acid to inhibit endogenous cathepsin activity during frozen storage; group D was treated with antioxidants to inhibit oxidation during frozen storage; all groups of fish were placed in Frozen storage in a refrigerator below ‑5°C; Determination of the morphology changes of ice crystals in different groups of fish meat during freezing storage; Determination of the main endogenous cathepsin activity of different groups of fish meat in the freezing storage process; Determination of the Oxidation; analysis of changes in fish meat quality. The invention can selectively preserve according to the storage requirements, avoid resource waste, select preservation conditions in a targeted manner, and improve the preservation effect.

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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Patent Type & Authority Patents(China)
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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