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Hybrid fish meat quality evaluation method based on flavor characteristics

An evaluation method and meat quality technology are applied in the field of hybrid fish meat quality evaluation based on flavor characteristics, which can solve the problems of long time and complex processing of hybrid fish quality, and achieve the effects of fast detection speed and high sensitivity

Active Publication Date: 2021-06-18
HUNAN NORMAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

However, it takes a long time to evaluate the quality of hybrid fish by traditional nutritional methods, and the pre-treatment is complicated
At present, there is no suitable method for evaluating the flavor quality of large-scale hybrid fish, so it is urgent to invent a method that can quickly and easily evaluate the flavor quality of hybrid fish, and then optimize the hybrid breeding strategy

Method used

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  • Hybrid fish meat quality evaluation method based on flavor characteristics
  • Hybrid fish meat quality evaluation method based on flavor characteristics
  • Hybrid fish meat quality evaluation method based on flavor characteristics

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Experimental program
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Embodiment

[0035] A method for evaluating the quality of hybrid fish meat based on flavor characteristics, comprising the following steps:

[0036] 1. Sample collection: select bream (BSB), red bream (TC), bream (BTF1, BSB×TC) and hybrid bream (BTB, BTF1×BSB) with a similar weight of 300g, The muscles above the dorsal side line and below the dorsal fin were taken and crushed, put into cryopreservation tubes, and stored in a -80°C refrigerator for later use.

[0037] 2. The fish sample was subjected to headspace sampling treatment, and the headspace sampling conditions are shown in Table 1:

[0038] Table 1: Parameter conditions for headspace sampling

[0039] Injection volume 500μL incubation time 20min incubation temperature 80℃ Syringe temperature 85℃ Incubation speed 500rmp

[0040] 3. Carry out gas chromatography-ion mobility spectrometry analysis on the fish meat sample obtained after headspace sampling treatment, and the GC-IMS conditions...

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Abstract

The invention discloses a hybrid fish meat quality evaluation method based on flavor characteristics, and the method comprises the following steps: carrying out headspace sampling treatment on a fish meat sample, and then carrying out gas chromatography-ion mobility spectrometry analysis; collecting the gas phase retention time of the obtained volatile compound, calculating a retention index, collecting the ion migration time, migration rate and relative ion peak intensity, drawing a gas phase ion migration chromatography, and carrying out qualitative analysis on the volatile component; collecting relative ion peak intensity signals of the volatile compounds, and generating fingerprints of parents and offspring of the hybrid fish; and carrying out dynamic principal component analysis to finish the quality similarity detection of the parents and the hybrid offspring thereof. According to the evaluation method, the gas chromatography-ion mobility spectrometry is applied to meat quality analysis of the hybrid fishes for the first time, changes of volatile flavor substances in muscles of the hybrid fishes and parents of the hybrid fishes can be rapidly identified, and flavor quality evaluation and similarity judgment between the hybrid filial generations and the parents and between the hybrid filial generations are achieved.

Description

technical field [0001] The invention belongs to the field of fish flavor quality evaluation, in particular to a method for evaluating hybrid fish meat quality based on flavor characteristics. Background technique [0002] The essential amino acid pattern in fish protein is very close to the needs of the human body, and the digestibility is high, so it is an ideal source of animal protein. However, due to the degradation of germplasm resources, the deterioration of the breeding environment and the limited water resources in the current fishery development, it is urgent to develop a batch of excellent fish species to maximize the breeding benefits. Hybridization can recombine the genetic material of two individuals or populations with different genetic compositions, so as to obtain offspring with hybrid advantages in terms of growth speed, stress resistance, appearance characteristics, and survival rate. [0003] For example, bream (BSB) is a herbivorous fish that is easy to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/72G01N30/86
CPCG01N30/02G01N30/72G01N30/8631G01N30/8686Y02A40/81
Inventor 魏泽宏唐涛刘少军麦康森蔡丽童方乐吴昌
Owner HUNAN NORMAL UNIVERSITY