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A Method for Meat Quality Evaluation of Hybrid Fish Based on Flavor Characteristics

An evaluation method and meat quality technology, applied in the direction of instruments, measuring devices, scientific instruments, etc., can solve the problems of hybrid fish quality for a long time, complicated processing, etc., and achieve the effect of fast detection speed and high sensitivity

Active Publication Date: 2022-05-17
HUNAN NORMAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • A Method for Meat Quality Evaluation of Hybrid Fish Based on Flavor Characteristics
  • A Method for Meat Quality Evaluation of Hybrid Fish Based on Flavor Characteristics
  • A Method for Meat Quality Evaluation of Hybrid Fish Based on Flavor Characteristics

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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 method for evaluating the quality of hybrid fish meat based on flavor characteristics, which comprises the following steps: performing gas chromatography-ion mobility spectrometry analysis on the fish meat sample after headspace sample injection; Retention time, calculation of retention index, collection of ion migration time, migration rate and relative ion peak intensity, drawing of gas phase ion migration chromatogram, qualitative analysis of volatile components; collection of relative ion peak intensity signals of volatile compounds, generation of hybrid fish parents and The fingerprints of the offspring; and dynamic principal component analysis to complete the quality similarity detection of the parents and their hybrid offspring. The evaluation method of the present invention applies gas chromatography-ion mobility spectrometry to the meat quality analysis of hybrid fish for the first time, and can quickly identify the changes of volatile flavor substances in the muscles of hybrid fish and their parents, and realize the hybrid offspring and their parents and hybrid offspring. Flavor quality evaluation and similarity judgment between generations.

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 Patents(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