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Method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances

A technology of volatile substances and freshness, applied in the field of food analysis, can solve problems such as no systematic elaboration, and achieve the effect of enhancing umami and saltiness

Pending Publication Date: 2022-07-05
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no systematic elaboration on the influence of ε-PL on the quality characteristics of fresh fish, such as taste and volatile substances. Impact research to clarify the characteristics of ε-PL in delaying the quality deterioration of fresh fish meat

Method used

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  • Method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances
  • Method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances
  • Method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1Effect of ε-PL on the taste index of fresh sturgeon meat during refrigeration

[0031] In this example, the electronic tongue technology was used to analyze the taste components of fresh sturgeon treated with ε-PL (ε-polylysine) during refrigeration, and to evaluate the effect of ε-PL on the taste and quality of fresh fish.

[0032] Raw material pretreatment: Live sturgeon with an average weight of 1500±50g, slaughtered, decapitated, descaled, and gutted, rinsed off blood stains, and immediately placed in the refrigerator to rapidly cool to the central temperature of the fish at about 8°C, and then placed in a sterile Finely segmented in the segmentation chamber, and divided into uniform fish samples with a thickness of about 1 cm and a weight of 20-30 g, and the temperature in the segmentation chamber was kept below 16°C.

[0033] Preservation method:

[0034] ε-PL treatment: The sturgeon meat samples were added to 0.5% ε-PL aqueous solution at the ratio of 1...

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Abstract

The invention belongs to the technical field of food analysis, and particularly relates to a method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances. Researches find that the contents of octanal, heptanal, nonanal and acetophenone in the sturgeon meat are in linear correlation with the storage time, detection of the contents is beneficial to rapid evaluation of the quality of the sturgeon meat under the refrigeration condition, and the sturgeon meat can be used as a potential biomarker for characterization of the freshness of commercially available cold fresh sturgeons. Meanwhile, the astringent taste of the fish meat can be covered by the epsilon-PL treatment and the oxidation electrolyzed water treatment to a certain extent. In the aspects of salty taste and delicate taste, epsilon-PL treatment has a certain enhancement effect on the delicate taste and the salty taste of the sturgeon meat, and epsilon-PL treatment has small influence on the flavor of the fresh sturgeon meat.

Description

technical field [0001] The invention belongs to the technical field of food analysis, and in particular relates to a method for evaluating the freshness of sturgeon based on aldehydes and ketones volatile substances. Background technique [0002] Sturgeon is one of the largest anadromous fish in the world and one of the most economically valuable freshwater aquaculture fish in China. The output of sturgeon in my country can reach 86% of the world's total output. As an edible fish and caviar production material, sturgeon has high value. At present, sturgeon is mainly used in the production of caviar, while the proportion of processed products such as boneless meat is small. However, because sturgeon has the characteristics of high water, high protein and high nutrition, it is highly susceptible to microbial contamination and thus spoilage. [0003] ε-Polylysine (ε-Polylysine, hereinafter referred to as ε-PL) is a biological preservative produced by microbial metabolism. It ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/72G01N30/86
CPCG01N30/02G01N30/06G01N30/72G01N30/8634
Inventor 侯温甫王宏勋周敏易阳艾有伟王丽梅
Owner WUHAN POLYTECHNIC UNIVERSITY
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