Siniperca chuatsi meat quality detection and sensory tasting dual-verification method

A verification method and meat quality technology, applied in the field of double verification of mandarin fish meat quality detection and sensory tasting, can solve problems such as the inability to comprehensively evaluate the quality of fish meat

Active Publication Date: 2022-04-29
湖北省水产科学研究所
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a kind of processable food, the umami taste, hardness and elasticity of fish meat need to satisfy the psychological and physiological needs through human taste organs and olfactory organs, and the quality of fish meat cannot be fully evaluated simply by quantitative detection and analysis of instruments.

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
  • Siniperca chuatsi meat quality detection and sensory tasting dual-verification method
  • Siniperca chuatsi meat quality detection and sensory tasting dual-verification method
  • Siniperca chuatsi meat quality detection and sensory tasting dual-verification method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A double verification method for mandarin fish meat quality detection and sensory tasting, comprising the following steps:

[0037] 1. Using the triple-blind evaluation method for sensory tasting of fish meat:

[0038] 1. Participants of the "triple-blind" tasting evaluation method

[0039] Tasters, food processors, technical operators. Set up a notary, and only the notary knows the corresponding group of the fish under test throughout the process. Tasters are not limited to men and women, and are required to be in good health, free from smoking, drinking and other bad habits, and have strong discrimination and high sensitivity to color, aroma and taste. Avoid judging when there is emotional impact and personal preference.

[0040] Evaluate at room temperature.

[0041] 2. Program Design of "Three Blind" Tasting Evaluation Method

[0042] In order to ensure the "triple blindness", the program must be strictly implemented according to the standard.

[0043] (1) Acc...

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 mandarin fish meat quality detection and sensory tasting dual-verification method. The method comprises the following steps: (1) carrying out sensory tasting on fish meat by adopting a three-blind evaluation method; (2) measuring the meat structure characteristics of the fish meat; (3) measuring amino acids of fish meat; and (4) performing dual verification on the determination results and trends in the steps (1)-(3), and evaluating the fish meat quality. According to the method, the three-blind method is applied to tasting evaluation for the first time, so that the whole evaluation system has the scientific and authoritative characteristics of rapidness, accuracy, objectiveness, fairness, comprehensiveness and reasonability, and also conforms to the real entity feeling of audiences on food taste smell.

Description

technical field [0001] The invention relates to the field of meat detection, in particular to a double verification method for mandarin fish meat quality detection and sensory tasting. Background technique [0002] Mandarin fish is a rare and high-end carnivorous freshwater fish in my country. It has a special narrow-feeding habit of only eating live fish and shrimp for life. With the breakthrough of mandarin fish feed culture technology, the difference in meat quality between mandarin fish cultured on feed and mandarin fish cultured on live bait is also a matter of great concern to the academic and aquaculture circles. The evaluation methods of aquatic product meat quality are generally divided into instrumental quantitative evaluation method and sensory evaluation method. The taste evaluation method is to comprehensively identify and evaluate the color, aroma, taste, and appearance of food through human food senses such as mouth, nose, and eyes, and use statistical method...

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
Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00G01N33/12
CPCG01N33/0001G01N33/12
Inventor 吴凡吴遵霖黄永涛叶旖龙李圣华夏晨朱勇夫陈霞陈俊发许国焕张从义
Owner 湖北省水产科学研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap