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

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...

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.

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