Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for evaluating ripening degree of sturgeon meat based on flavor fingerprint spectrum and partial least square regression analysis

A partial least squares, flavor fingerprinting technology, applied in the evaluation of sturgeon meat maturity, can solve problems such as affecting taste, microbial infection, and more influence, achieving strong innovation and practicability, high detection efficiency, and short detection time. Effect

Active Publication Date: 2021-07-30
ZHEJIANG GONGSHANG UNIVERSITY
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology helps gather data from various methods for detecting changes caused by thermal treatments on food products like chickens or turkeys during processing. It also includes correlating these measurements against existing indicator systems that are used to determine how well they were done at different stages of production. By analyzing such signals over multiple generations, it provides an accurate way to estimate shelf life without requiring complicated procedures. Overall, this new technique simplifies process management while providing valuable insights into product quality control measures.

Problems solved by technology

This patents describes how hot treatments (HT) may damage or degrade certain types of foodstuff that consumers want them freshly when they buy these items. However, current techniques require judgment based upon external appearance alone without any specific feature like coloriness or odour intensity. Therefore, the problem addressed in the patented text relates to developing a reliable way to determine if somatic cellular material from frozen tissue remains intact after being treated under HT conditions.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for evaluating ripening degree of sturgeon meat based on flavor fingerprint spectrum and partial least square regression analysis
  • Method for evaluating ripening degree of sturgeon meat based on flavor fingerprint spectrum and partial least square regression analysis
  • Method for evaluating ripening degree of sturgeon meat based on flavor fingerprint spectrum and partial least square regression analysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Assay method of the present invention is specifically summarized as follows:

[0034] (1) Sample processing

[0035] After thawing in running water for 0.5 h, the frozen male Russian sturgeon was cut and sampled along the direction of the spine, and the fillets were shaped into 3cm×3cm×1cm and washed with sterile water.

[0036]Set the temperature of the vacuum pot to 50°C (-880bar), 70°C (-700bar), and 100°C (1.01bar), which are the boiling points under the corresponding vacuum degree. Completely immerse the fish fillets in water, take them out after heating for 15min and 30min respectively, and vacuum-pack them with PA+CPP composite packaging bags. The raw meat sample group is directly vacuum-packed with PA+CPP composite packaging bags after being washed with sterile water, and they are numbered RAW, LTVH5015, LTVH5030, LTVH7015, LTVH7030, and TC10015.

[0037] (2) GC-MS (gas chromatography-mass spectrometry) determination

[0038] ①Extraction of volatile flavor su...

Embodiment 2

[0071] Assay method of the present invention is specifically summarized as follows:

[0072] (1) Sample processing

[0073] After thawing in running water for 0.5 h, the frozen male Russian sturgeon was cut and sampled along the direction of the spine, and the fillets were shaped into 3cm×3cm×1cm and washed with sterile water.

[0074] Set the temperature of the vacuum pot to 50°C (-880bar), 70°C (-700bar), and 100°C (1.01bar), which are the boiling points under the corresponding vacuum degree. Completely immerse the fish fillets in water, take them out after heating for 15min and 30min respectively, and vacuum-pack them with PA+CPP composite packaging bags. The raw meat sample group is directly vacuum-packed with PA+CPP composite packaging bags after being washed with sterile water, and they are numbered RAW, LTVH5015, LTVH5030, LTVH7015, LTVH7030, and TC10015.

[0075] (2) GC-MS (gas chromatography-mass spectrometry) determination

[0076] ①Extraction of volatile flavor sub...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a sturgeon meat ripening degree evaluation method based on a flavor fingerprint spectrum and partial least square regression analysis, wherein GC-IMS (gas chromatography-ion mobility spectrometry) spectrum information of a sturgeon meat sample to be detected is compared with a linear regression equation, the ripening degree of the sample is judged, and flavor characteristics are predicted. The method comprises the following steps: carrying out headspace solid-phase micro-extraction gas collection on sturgeon meat samples with different gradient curing degrees, carrying out qualitative analysis by utilizing GC-MS (gas Chromatography and mass Spectrometry), carrying out fingerprint analysis by utilizing GC-IMS, establishing a regression prediction model of the myofibrillar protein extraction rate and the volatile flavor substance variety number through linear fitting, carrying out fingerprint spectrogram feature component region and principal component analysis, and comparing a sturgeon meat sample to be analyzed with the prediction model to effectively judge the curing degree and flavor characteristics. The method disclosed by the invention is simple to operate and sensitive in detection, and is a rapid and effective sturgeon meat curing degree evaluation method.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Owner ZHEJIANG GONGSHANG UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com