Tuna meat wet type ripening maturity detection method

A detection method, the technology of tuna meat, applied in measuring devices, material analysis through electromagnetic means, instruments, etc., can solve the problems of time-consuming, laborious, unclear changes in tuna meat, etc., and achieve high detection accuracy and improve accuracy Effect

Active Publication Date: 2021-12-03
ZHEJIANG GONGSHANG UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are time-consuming, labor-intensive and employ a range of toxic chemicals
[0006] Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a new technology that utilizes an intelligent diathermy knife (iKnife) to generate aerosols from the sample surface for real-time MS-based lipidomics analysis without the use of toxic chemicals There is no safety hazard, but it is not clear what substances in tuna meat will change with the aging process, and it is impossible to use REIMS to identify the maturity of tuna meat based on these changed substances

Method used

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  • Tuna meat wet type ripening maturity detection method
  • Tuna meat wet type ripening maturity detection method
  • Tuna meat wet type ripening maturity detection method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1. The tuna meat wet aging maturity detection method comprises the following steps,

[0031] a. Perform REIMS detection on five samples of tuna meat whose wet aging time is 0 day, 1 day, 3 days, 5 days and 7 days respectively. The morphology of the five samples is as follows: figure 1 As shown (T0W, T1DW, T3DW, T5DW, T7DW are samples whose maturation time is 0 day, 1 day, 3 days, 5 days and 7 days respectively), and the lipidomics phenotype data of five samples are obtained.

[0032]When carrying out REIMS detection, mass spectrometer adopts negative ion mode (the present invention once tested positive and negative ion mode to explore the detection mode that maximizes the characteristic information of characterizing tuna sample, but the mass spectrum that obtains under the positive ion mode is mainly the sodium, potassium and ammonium of glyceride Adducts, these ions are less specific and unstable and cannot be used as a signature to identify tuna samples from ...

Embodiment 2

[0050] Example 2. The difference from Example 1 is that in the step a, each time the cutting length is 10mm, the depth is 2.5mm, the power is 10w, and the time is 4s.

Embodiment 3

[0051]Example 3. The difference from Example 1 is that each time the cutting length is 10mm, the depth is 1.5mm, the power is 20w, and the time is 2s.

[0052] At present, when the iKnife is cutting, the personnel hold the pen-shaped knife rod on the iKnife to cut. It is difficult to control the cutting length, depth and speed. Because the top surface of the cut object is often uneven, it is easy to cause the cutting depth to be difficult to be uniform. During repetitive tests or comparative tests, because the cutting length, depth and speed of each cut are difficult to keep the same, variable factors are added, which will easily lead to inaccurate experiments or even completely different experimental results. For this reason, the present invention also provides a An iknife cutting platform, used for iKnife cutting.

[0053] iknife cutting platform such as Figure 10-Figure 13 As shown, including the base plate 1, the bottom of the base plate 1 is provided with a support foo...

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Abstract

The invention discloses a tuna meat wet-type ripening maturity detection method which comprises the following steps: a, performing REIMS detection on a plurality of tuna meat samples at different wet-type ripening time to obtain lipidomics phenotype data of the plurality of samples; B, calculating the relative contents of the following ions in each sample: m/z 909.6, m/z 327, m/z 745.4, m/z 683.5, m/z 281, m/z 791.4 and m/z 747.5 to obtain a plurality of sample data sets; C, performing REIMS detection on the tuna meat to be detected to obtain a data set of the tuna meat to be detected; and D, comparing the data set of the tuna meat to be detected with the plurality of sample data sets to determine the ripening maturity of the tuna meat to be detected. The method has the advantages that the wet-type ripening maturity of the tuna meat can be detected based on REIMS, and the detection accuracy is high.

Description

technical field [0001] The invention belongs to the field of wet aging of tuna meat, in particular to a wet aging of tuna meat and a method for detecting the maturity of the aging process. Background technique [0002] Tuna meat has become a popular source of sashimi globally due to its unique and lovable taste, attracting more and more consumers' interest and love. In addition, because it is rich in protein, lipids, vitamins and carbohydrates, and as an ideal source of essential omega-3 fatty acids, tuna meat has nutritional effects such as lowering blood pressure, cholesterol and preventing cardiovascular diseases. However, tuna meat is extremely prone to deterioration and microbial spoilage during storage, so it is necessary to ripen tuna meat to increase the preservation time. [0003] Current wet aging techniques build on ancient methods of meat preservation by adding salt, nitrites (nitrates in some products) as well as sugar and seasonings with massage for storage, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/62
CPCG01N27/62Y02A40/81
Inventor 沈清崔益玮宋恭帅薛静朱小芳赵巧灵王萍亚
Owner ZHEJIANG GONGSHANG UNIVERSITY
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