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Preparation method of sample for evaluating fish quality

A sample and fish technology, applied in the field of sample preparation, can solve the problems of easy oxidation of fish samples, difficult temperature control, microbial proliferation, etc., and achieve the effect of reducing sample pretreatment steps, reducing oxygen exposure, and slowing down the rate of corruption

Pending Publication Date: 2021-11-26
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is that the fish samples prepared by the existing method for sensory evaluation are easy to oxidize, microorganisms proliferate, and the temperature is not easy to control.

Method used

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  • Preparation method of sample for evaluating fish quality
  • Preparation method of sample for evaluating fish quality
  • Preparation method of sample for evaluating fish quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Auxiliary device for sensory evaluation of aquatic products

[0048] Such as figure 1 , figure 2 As shown, an auxiliary device for sensory evaluation of aquatic products is used to hold samples that need to be evaluated for sensory evaluation of aquatic products for scoring by sensory evaluators. The box includes a transparent box body of a cuboid or a cube, and a transparent box body cover. The transparent box body is provided with at least two layers of spacers, which are respectively an upper layer spacer 3, a lower layer spacer 5, and an antibacterial edible film 2 and a thermosensitive gel 4. . An antibacterial edible film 2 is placed on the upper spacer 3 , the lower spacer 5 is placed in the transparent box body 7 through the spacer support 6 , and two adjacent spacers are also separated by the spacer support 6 . The length and width of the antibacterial edible film 2 do not exceed the spacer, and the size of the temperature-sensitive gel 4 does no...

Embodiment 2

[0054] Embodiment 2: Preparation of whole fish sensory evaluation samples

[0055] Take the whole fish sample, thaw it to the temperature of the back meat of the fish at -3±1°C, place the whole raw fish in the auxiliary device for sensory evaluation of aquatic products described in Example 1 (fresh whole fish can be directly placed in the water In the auxiliary device for product sensory evaluation), no less than 8 professional evaluators conduct sensory evaluation of whole fish according to Table 1. During the evaluation process, it is necessary to ensure that the evaluation time in the fish sensory evaluation device is less than or equal to 4h. The results of the sensory evaluation attributes of the whole fish are shown in Table 2. This result takes 1 and 0 as examples, but is not limited to this scoring form. 1 means: the attribute can be observed, and 0 means: the attribute cannot be observed.

[0056] For samples prepared by traditional methods, after 2 hours of sensory e...

Embodiment 3

[0067] Embodiment 3: Preparation of fish fillet sensory evaluation samples

[0068] Take the whole fish as raw material, thaw it to the temperature of the back meat of the fish -3±1℃, remove the head, slice, viscera, bone, tail, and spine. Take two pieces of meat for each fish fillet, and each piece of fish meat is 4 ±1cm wide and 2±0.5cm wide, it is necessary to ensure that all samples have the same length and width in each evaluation, see picture 5.

[0069] Place the fish fillets in the auxiliary device for sensory evaluation of aquatic products described in Example 1, and submit them to no less than 8 professional evaluators for sensory evaluation of fish fillets. During the evaluation process, the evaluation time in the fish sensory evaluation device must be guaranteed. Less than or equal to 2h. The results of the sensory evaluation attributes of fish fillets are shown in Table 3. This result is based on a linear score of 0-15 points as an example, but is not limited to ...

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Abstract

The invention discloses a preparation method of a sample for evaluating fish quality, and belongs to the technical field of aquatic product processing. Aiming at the difficulties that a sample is perishable and sensory indexes are unstable in the preparation process of a fish sensory evaluation sample, the invention provides a special device agent sample preparation method for fish sensory evaluation, the temperature control, cutting and sample numbering of the fish sample are determined, and the quality deterioration of the to-be-evaluated sample is slowed down in combination with a fish sensory evaluation device; and the temperature-sensitive material visually reflects the environmental temperature change of the sample, improves the utilization rate of the fish sensory evaluation sample, and improves the sample preparation efficiency and the sample stability.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing samples for evaluating fish quality. Background technique [0002] In the process of aquatic product processing and sales, fish are strictly controlled by the market due to their perishability. The analysis methods currently used to monitor fish quality changes include: TVB-N, TMA, K-value, FFAs, PVs, TBARS, etc. However, due to its limitations, chemical analysis methods cannot replace human sensory perception, so they cannot be used as the only standard for evaluating fish quality. In order to optimize the quality assessment, sensory bionic technology is applied to the freshness evaluation of fish, such as electronic tongue, electronic nose, computer vision technology, Vis / NIR spectroscopy, HSI technology and fluorescence spectroscopy, etc. all belong to the scope of sensory bionic technology. However, slight changes in sen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/28G01N33/00G01N33/12
CPCG01N1/28G01N33/0001G01N33/12
Inventor 董秀萍黄一珍金铮刘裕于希良姜鹏飞朱蓓薇马骁骁
Owner DALIAN POLYTECHNIC UNIVERSITY
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