A method suitable for quality evaluation of soft-shell crabs, mud crabs

A technique for evaluating the quality of mud crabs, which can be used in climate change adaptation, chemical analysis by combustion, and weighing by removing certain components. It can solve the problem of unclear sources, uneven quality, and soft shell crab market good and bad issues

Active Publication Date: 2022-05-20
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, most of the soft-shell crabs in the domestic market have unclear sources, uneven quality specifications, and chaotic price positioning, resulting in mixed soft-shell crabs and uneven quality.
Moreover, as a high-calcium, low-fat, nutritious and delicious product, the soft-shell crab is only limited to some coastal areas and some foreign areas. Product Quality Evaluation System

Method used

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  • A method suitable for quality evaluation of soft-shell crabs, mud crabs
  • A method suitable for quality evaluation of soft-shell crabs, mud crabs
  • A method suitable for quality evaluation of soft-shell crabs, mud crabs

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Example 1: Establishment of detection standards for the quality of soft-shell crabs of pseudo-cave blue crabs

[0019] In the research, the applicant found that the hepatopancreas is an important part that determines the taste of soft-shell crabs, and then determined the taste of soft-shell crabs by using headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GS-MS). Muscle and hepatopancreas moisture of hard shell crab and soft shell crab 0-48h after molting ( figure 1 ), ash ( figure 2 ), amino acids (Table 1), mineral elements (Table 2), flavor substances (Table 3) and fatty acid content (Table 4).

[0020] By comparing the difference in nutritional quality and flavor at different time points before and after molting, the water content in edible tissues, alanine in amino acids, calcium and iron in mineral elements, and monounsaturated fatty acids were determined. Fatty acid content; the content of 3-n-decyl alcohol in volatile aroma...

Embodiment 2

[0034] Embodiment 2, the quality detection of the soft-shell crab of different shelling periods

[0035] The soft-shell crabs to be evaluated are selected from the soft-shell crabs of the same quality prepared by indoor crab apartment breeding in the same period (the hard-shell crabs have a quality of 160.00 ± 31g), and the 0h after molting The soft-shell crabs are marked as S1, and the soft-shell crabs 6h after molting are marked as S2. The quality identification method of the soft-shell crab established in Example 1 is adopted, wherein the measurement units of water and ash are all g / 100g; the measurement units of Ala are mg g-1; the measurement units of Ca, Fe and Monounsaturated fattyacids are mg kg -1; 3-decanol is expressed as a percentage value.

[0036] The specific process is as follows:

[0037] 1) Observe the molt and start timing, and take samples according to the time points of 0h and 6h after moulting, take hepatopancreas from each individual, and randomly samp...

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Abstract

The invention provides a method suitable for evaluating the quality of the soft-shell crab, the mud crab, wherein the standard is to use the TOS score to judge the quality of the soft-shell crab, the mud crab to be tested. The method for identifying the quality of soft-shell crabs of Scylla pseudocavena according to the present invention is based on the collection of many different grades of soft-shell crabs of Scylla pseudocavena soft-shell crabs, through the calculation of the time after molting and the determination of moisture, gray matter, amino acids, minerals in the hepatopancreas A method for identifying the quality of soft shell crabs established after the analysis of the relative content of material elements, fatty acids, and volatile aroma compounds. There are few human factors in the identification process.

Description

technical field [0001] The invention belongs to the technical field of quality detection of aquaculture food, and in particular relates to a method suitable for evaluating the quality of soft-shell crabs such as blue crabs and soft-shell crabs. Background technique [0002] Seawater crabs need to experience multiple molts in their lifetime, while soft-shell crabs are just before the hardening stage after the moulting is completed. The soft-shell crabs are clean and pollution-free, edible all over the body, high in resource utilization, convenient to eat, and easier to taste. And studies have shown that compared with ordinary hard shell crabs, soft shell crabs have the characteristics of high calcium, low fat, nutrition and deliciousness, and are green and environmentally friendly new seafood loved by domestic and foreign consumers. There is a great market demand for soft-shell crabs like blue crabs in large and medium-sized cities in China. The market price is twice or seve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N5/04G01N31/12G01N30/02G01N30/72G01N27/62
CPCG01N5/045G01N31/12G01N30/02G01N30/72G01N27/62Y02A40/81
Inventor 季心平刘磊刘晓王春琳忻宏蔚黄辛联周东平方伟
Owner NINGBO UNIV
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