Evaluation method and evaluation auxiliary device for crisp bone rate of crisp bone instant fish product
By combining texture analyzer and sensory evaluation, the problem of difficulty in assessing the degree of crisping in ready-to-eat crispy fish bone products in existing technologies has been solved, enabling objective assessment of the crisping rate of fish bones and process optimization.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-19
- Publication Date
- 2026-03-24
AI Technical Summary
Existing technologies lack objective methods to assess whether fish bones in ready-to-eat crispy fish products have truly achieved crisping, making it difficult to evaluate the effectiveness of the crisping process.
The fish bones were classified and analyzed using a texture analyzer combined with sensory evaluation. The bone softening rate was calculated. By combining the texture strength of the fish bones with sensory evaluation, the degree of softening of the fish bones was objectively evaluated.
This provides an objective, intuitive, and low-cost method to accurately assess the crispness rate of fish bones, facilitating product comparison and process optimization.
Smart Images
Figure CN117890539B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food evaluation technology, and in particular to an evaluation method and auxiliary device for evaluating the bone crisping rate of ready-to-eat fish products with crispy bones. Background Technology
[0002] In recent years, my country's snack food market has been expanding, with ready-to-eat freshwater fish products experiencing rapid growth. However, the rib bones of freshwater fish are very hard and contain intermuscular bones, which significantly impacts the quality of the products. Excessively hard fish bones can easily injure the esophagus or migrate into the body, causing organ damage and other food safety issues. Furthermore, overly hard fish bones can easily puncture packaging during transportation due to the squeezing of products, leading to oil leakage, spoilage, and foul odor, resulting in a high product loss rate.
[0003] To address the aforementioned industry issues, the bone softening process has always been a key focus and unresolved technical problem in the research of ready-to-eat freshwater fish product processing. A crucial aspect of research into fish bone softening technology is how to assess whether the fish bones in ready-to-eat soft-boned fish products have truly achieved softening or crisping.
[0004] Currently, most related studies rely solely on sensory evaluation, lacking objective assessment methods. While some studies offer convenient methods for measuring the hardness of intermuscular spines in freshwater fish using texture analyzers, these methods are only suitable for measuring small intermuscular spines and not for measuring rib spines. In summary, there is currently no comprehensive method for evaluating fish bone softening rates, making it difficult to assess whether existing bone softening processes truly achieve satisfactory results and thus hindering an objective evaluation of their effectiveness. Summary of the Invention
[0005] This invention provides a method and auxiliary device for evaluating the bone crisping rate of ready-to-eat fish products, which solves the problem that existing methods for evaluating whether the fish bones in ready-to-eat fish products have truly achieved crisping or softening are difficult to objectively assess. This invention facilitates the evaluation of the bone crisping rate of ready-to-eat fish products and promotes research on the bone crisping process of fish products.
[0006] This invention provides a method for evaluating the bone-softening rate of ready-to-eat fish products, comprising:
[0007] S1. Take a sample fish, remove the fish meat, and obtain the fish skeleton;
[0008] S2. Classify the fish bones in the fish skeleton according to their shape and distribution location to form multiple groups of fish bone samples;
[0009] S3. Sensory evaluation of multiple groups of fish bone samples from step S2 is performed, and textural analysis is conducted using a texture analyzer to obtain the crumb strength value of the fish bones by comparison.
[0010] S4. Take the fish bones of ready-to-eat fish products and perform texture analysis using a texture analyzer. Calculate the texture strength of the fish bones and compare it with the crispness strength value of the fish bones in step S3 to obtain the number of hard fish bones and the number of soft fish bones.
[0011] S5. Calculate the bone softening rate using the number of hard and soft fish bones from step S4.
[0012] According to the present invention, a method for evaluating the crispness rate of ready-to-eat fish products is provided. In step S2, the multiple groups of fish bone samples include a first type of fish bone sample, a second type of fish bone sample, a third type of fish bone sample, and a fourth type of fish bone sample. The first type of fish bone sample is an opaque, flat, cylindrical, solid fish bone. The second type of fish bone sample is a flat, sheet-like, solid fish bone with transparent ends. The third type of fish bone sample is a semi-transparent, flat, slender fish bone. The fourth type of fish bone sample is a semi-transparent, thin, thread-like slender fish bone.
[0013] According to the present invention, the method for evaluating the bone-softening rate of ready-to-eat fish products with soft bones includes, in step S2, multiple groups of fish bone samples, which are obtained by immersing the first type of fish bone sample, the second type of fish bone sample, the third type of fish bone sample, and the fourth type of fish bone sample in acetic acid, respectively, as a fifth type of fish bone sample, a sixth type of fish bone sample, a seventh type of fish bone sample, and an eighth type of fish bone sample.
[0014] According to the present invention, the method for evaluating the crispness rate of ready-to-eat fish bone products includes the following steps: in step S3, the method for sensory evaluation of multiple groups of fish bone samples includes: holding the fish bone with both hands, bending the fish bone against the middle of the fish bone with the thumbs and index fingers of both hands, and comprehensively judging the strength of the fish bone based on the resistance of the fingers when bending, the difficulty of bending, and the deformation recovery speed of the fish bone after bending. Fish bones with low hardness and easy to bend or break are recorded as low-strength fish bones.
[0015] By performing texture analysis on fish bones that are judged to be of low strength by sensory evaluation, the maximum value of the obtained texture strength values is recorded as the fish bone crumbling strength value.
[0016] According to the present invention, a method for evaluating the bone-softening rate of ready-to-eat fish products is provided, wherein step S4 includes:
[0017] S41. Take ready-to-eat fish products as fish pieces to be tested, and record the total number of fish bones in the fish pieces to be tested as n. The total number of fish bones n in the fish pieces to be tested is not less than 20.
[0018] S42. Remove the fish bones from the fish pieces to be tested;
[0019] S43. Perform texture analysis on the extracted fish bones and calculate their texture strength.
[0020] In step S44 and S43, fish bones for texture analysis are classified as hard fish bones if their texture strength value is greater than their crumb strength value, and as soft fish bones if their texture strength value is not greater than their crumb strength value. The number of hard fish bones (b) and the number of soft fish bones (c) are counted.
[0021] According to the present invention, a method for evaluating the bone-softening rate of ready-to-eat fish products is provided, wherein the bone-softening rate in step S5 is the percentage of the number of soft fish bones c to the total number of fish bones n contained in the fish piece to be tested.
[0022] According to the present invention, a method for evaluating the rate of crispy bones in ready-to-eat fish products is provided. In step S42, during the process of removing fish bones from the fish pieces to be tested, the number of fish bones that cannot be separated from the fish meat due to being too soft is recorded as a. The criterion for judging fish bones that cannot be separated from the fish meat is: the length of the removed fish bone is ≤ 60% of the original length of the fish bone in the sample.
[0023] The bone softening rate mentioned in step S5 is calculated using the following formula:
[0024] The rate of bone breakage of the fish pieces and bones to be tested = (a+c) / n.
[0025] According to the present invention, a method for evaluating the bone crisping rate of ready-to-eat fish products is provided, wherein the textural strength of the fish bone is obtained by the following formula:
[0026] The strength of the fishbone structure is equal to the hardness of the structure and the elasticity of the structure. The hardness of the structure is the maximum load force generated by the probe during the first dip in the structure test. The elasticity of the structure is the height at which the fishbone returns to its original state after deformation and removal of the deformation force.
[0027] The present invention also provides an auxiliary device for evaluating the bone loss rate of ready-to-eat fish products with crispy bones, used for holding fish bones during texture analysis by a texture analyzer in the evaluation method for the bone loss rate of ready-to-eat fish products with crispy bones described in any of the above-mentioned methods.
[0028] The auxiliary device includes:
[0029] Base;
[0030] Two connecting seats are movably mounted on the base. The two connecting seats are arranged in parallel and can move closer to each other and further away from each other on the base.
[0031] A clamping component, disposed on the connecting seat, is used to clamp the fishbone.
[0032] According to the present invention, an auxiliary device for evaluating the bone-fragrant rate of ready-to-eat fish products is provided, wherein the connecting seat is movably installed on the base via a magnetic suction component; and the clamping component is connected to the connecting seat via a connecting rod.
[0033] This invention provides a method and auxiliary device for evaluating the bone softening rate of ready-to-eat fish products with crispy bones. It establishes a method for evaluating bones in ready-to-eat fish products with crispy bones using texture analysis. This method objectively evaluates the bone softening rate through texture analysis, offering low cost, convenient operation, and intuitive results. Compared to sensory evaluation methods commonly used to assess the degree of bone softening in this product, it is more objective. Based on the texture analysis of bones in ready-to-eat fish products with crispy bones, this method establishes an evaluation method for the bone softening rate, directly yielding the percentage of crispy bones in the product. Its intuitive and objective advantages facilitate cross-product comparisons and optimization research on the bone softening process, playing a role in industrial process upgrading. Attached Figure Description
[0034] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.
[0035] Figure 1 This is a flowchart illustrating the evaluation method for the bone-softening rate of ready-to-eat fish products provided by the present invention.
[0036] Figure 2 This is a schematic diagram of the sensory evaluation results of fish bone samples in the evaluation method for the crispness rate of ready-to-eat fish products provided by the present invention.
[0037] Figure 3 This is a schematic diagram showing the variation of sensory fish bone strength and textural fish bone strength in the evaluation method for the crispy bone rate of ready-to-eat fish products provided by the present invention.
[0038] Figure 4 This is a front view structural schematic diagram of the auxiliary device for evaluating the bone loss rate of ready-to-eat fish products with crispy bones provided by the present invention.
[0039] Figure 5 This is a side view of the auxiliary device for evaluating the bone loss rate of ready-to-eat fish products provided by the present invention.
[0040] Figure label:
[0041] 1. Base; 2. Connecting seat; 3. Clamping component; 4. Magnetic component; 5. Connecting rod. Detailed Implementation
[0042] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.
[0043] In the description of the embodiments of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", and "outer" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention.
[0044] In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of the present invention based on the specific circumstances.
[0045] In embodiments of the present invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.
[0046] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.
[0047] The following is combined Figures 1-5 This invention describes a method and auxiliary device for evaluating the bone-softening rate of ready-to-eat fish products with crispy bones.
[0048] This invention provides a method for evaluating the bone-softening rate of ready-to-eat fish products with crispy bones. See [link to relevant documentation]. Figure 1 As shown, it includes:
[0049] S1. Take a sample fish, remove the fish meat, and obtain the fish skeleton;
[0050] S2. Classify the fish bones in the fish skeleton according to their shape and distribution location to form multiple groups of fish bone samples;
[0051] S3. Sensory evaluation of multiple groups of fish bone samples from step S2 is performed, and textural analysis is conducted using a texture analyzer to obtain the crumb strength value of the fish bones by comparison.
[0052] S4. Take the fish bones of ready-to-eat fish products and perform texture analysis using a texture analyzer. Calculate the texture strength of the fish bones and compare it with the crispness strength value of the fish bones in step S3 to obtain the number of hard fish bones and the number of soft fish bones.
[0053] S5. Calculate the bone softening rate using the number of hard and soft fish bones from step S4.
[0054] The method for evaluating the bone crisping rate of ready-to-eat fish products with crisped bones in this application can be applied to both freshwater and saltwater ready-to-eat fish products, especially for freshwater fish with very hard rib bones and intramuscular bones. This application establishes a method for evaluating bone bones in ready-to-eat fish products with crisped bones using texture analysis. Compared with the sensory evaluation method commonly used to evaluate the degree of bone crisping in this product, this method is more objective. Based on the texture analysis of bone bones in ready-to-eat fish products with crisped bones, an evaluation method for the bone crisping rate of these products is established. This method can directly determine the percentage of crisped bones in the product, offering the advantages of being intuitive and objective, and facilitating cross-product comparisons and optimization studies of the corresponding bone crisping process.
[0055] Specifically, in some embodiments, taking grass carp, a representative freshwater fish, as an example, the evaluation method for the bone-softening rate of ready-to-eat fish products is implemented through the following process:
[0056] Place the whole grass carp in a boiling water bath and steam until the fish meat separates from the bones. Remove the fish meat to obtain the grass carp skeleton.
[0057] The ribs of grass carp were collected and classified into four categories according to their morphology and distribution, designated as Category I, Category II, Category III, and Category IV. The classification criteria are as follows (morphology is the primary criterion; when morphology is difficult to define, distribution location is used): Category I ribs are generally firm, flattened cylindrical, opaque milky white, and 2–3 mm wide in the middle, approximately corresponding to the first or second rib from the head; Category II ribs are generally relatively firm. The first type is a slightly flat, sheet-like structure, with a slightly transparent head and opaque, milky-white parts. The width in the middle is 1–2 mm, which corresponds to the 3rd to 7th fish bone from the head. The second type is relatively slender, flat, sheet-like, and semi-transparent overall, with a width in the middle of 0.5–1 mm, corresponding to the 8th to 12th fish bone from the head. The third type is very slender, thread-like, and semi-transparent overall, with a width in the middle of less than 0.5 mm, corresponding to the 13th to 16th fish bone from the head.
[0058] Fish bone samples of type I, II, III, and IV were standard samples that had not undergone acid softening treatment. To reveal more softened fish bones in the final results for determining the softening strength of the fish bones, this embodiment also included some acid-treated fish bone samples. Specifically, a portion of type I, II, III, and IV fish bone samples were soaked in 10% acetic acid (v / v) for 24 hours to obtain acid-softened fish bone standard samples, which were correspondingly designated as type V, type VI, type VII, and type VIII fish bone samples, respectively.
[0059] Next, sensory evaluation of the fish bone samples is required. A sensory evaluation team of 20 people will be assembled to train participants in sensory evaluation methods for fish bone strength. The scoring criteria are as follows: 1-4 points: low fish bone strength, soft bone spurs, easily bent or broken; 5-7 points: medium fish bone strength, medium bone spur hardness, moderate ease of bending; 8-10 points: high fish bone strength, hard bone spurs, not easily bent or broken. The evaluation method is as follows: hold the fish bone with both hands, and bend it by pressing the middle of the bone with the thumbs and index fingers. The strength of the fish bone is judged based on the resistance encountered by the fingers during bending, the ease of bending, and the speed of deformation recovery after bending. Fish bones with low hardness and easy bending or breaking are classified as low-strength fish bones (softer fish bones). The sensory evaluation team members will conduct sensory evaluations of the above eight categories of fish bone samples and score them according to the above criteria.
[0060] See Figure 2 As shown, Figure 2 Fish bone samples were categorized into categories I, II, III, IV, V, VI, VII, and VIII, corresponding to sample numbers 1 through 8, respectively. For the untreated category I, II, III, and IV fish bone samples, the sensory fish bone strength gradually decreased from category I to category IV, with significant differences in sensory fish bone strength among samples with different numbers (p < 0.05). For the treated category V, VI, VII, and VIII fish bone samples, the sensory fish bone strength gradually decreased from category V to category VIII, still showing significant differences (p < 0.05). Comparing fish bones of the same category (Class I vs. Class V, Class II vs. Class VI, Class III vs. Class VII, and Class IV vs. Class VIII), the sensory strength of acid-treated softened fish bone standard samples was significantly lower than that of untreated samples (p<0.05). Among all standard samples, the sensory strength scores of Class IV, Class VII, and Class VIII fish bone samples were below 4 points, meaning these three groups of fish bone standard samples were considered relatively soft in sensory evaluation.
[0061] In addition to sensory evaluation, texture testing is also conducted on various fish bone samples. Using a texture analyzer, the texture of the fish bones is tested. The results show that elasticity reflects the toughness of the fish bone and its fracture rate during testing. For example, in some embodiments, when the elasticity is greater than or equal to 1 mm, the fish bone does not break in the first compression test; when the elasticity is between 0 and 1 mm, the fish bone breaks in the first compression test but does not completely break into two pieces; when the elasticity is 0 mm, the fish bone completely breaks into two pieces in the first compression test. Summarizing the patterns in texture analysis, it can be found that when the fish bone has high hardness and high elasticity, it appears tough; when the fish bone has high hardness and low elasticity, it appears brittle; when the fish bone has low hardness and high elasticity, it appears soft; and when the fish bone has low hardness and low elasticity, it appears crumbly. In the latter three cases, human senses may perceive it as soft and crumbly. Therefore, in texture testing, texture hardness and texture elasticity are both important indicators for determining whether fish bones are brittle. Texture hardness is the maximum load force generated by the probe during the first dip in the texture test; texture elasticity is the height to which the fish bone returns to its pre-deformation state after deformation and removal of the deformation force. For ease of evaluation, texture fish bone strength (g·mm) is defined as texture hardness (g) × texture elasticity (mm), and the magnitude of the fish bone strength is used to determine whether the fish bone is brittle.
[0062] Pearson correlation analysis was performed on the textural fishbone strength and sensory fishbone strength. The Pearson correlation coefficient was 0.783, which was significant (p<0.01), indicating that it can well reflect the sensory perception of fishbone strength. Based on the sensory analysis results of the above eight types of fishbone samples, the standard samples judged as "soft" by sensory analysis were fishbone samples of types four, seven, and eight. The textural fishbone strength of these three groups of samples was no greater than 300 g·mm (see [reference]). Figure 3 As shown in the figure, the texture strength of fish bones ≤300g·mm is used as the standard for judging whether fish bones are "soft", that is, the brittleness strength of fish bones is 300g·mm.
[0063] Once the crisping strength value of the fish bones is determined, the crisping rate of ready-to-eat fish products can be judged. The specific steps are as follows:
[0064] S41. Take ready-to-eat fish products as fish pieces to be tested, and record the total number of fish bones in the fish pieces to be tested as n. The total number of fish bones n in each group of fish pieces to be tested must be greater than or equal to 20.
[0065] S42. Remove the fish bones from the fish piece to be tested. The number of fish bones that cannot be separated from the fish meat due to being too soft is recorded as a. The criterion for judging fish bones that cannot be separated from the fish meat is: the length of the removed fish bone is ≤ 60% of the original length of the fish bone in the sample.
[0066] S43. Perform texture analysis on the removed fish bones, and calculate the texture strength of the removed fish bones according to the formula: texture strength (g·mm) = texture hardness (g) × texture elasticity (mm).
[0067] S44. In the fish bones for texture analysis in step S43, fish bones with a texture strength value greater than the fish bone crumbling strength value are recorded as hard fish bones, and the number of hard fish bones is recorded as b. Fish bones with a texture strength value not greater than the fish bone crumbling strength value are recorded as soft fish bones, and the number of soft fish bones is recorded as c. Then the crumbling rate of the fish bone in the test piece is (a+c) / n×100%.
[0068] In the aforementioned method for evaluating the bone crisping rate of ready-to-eat fish products, the fish bones need to be clamped during texture analysis using a texture analyzer. This embodiment provides an auxiliary device for evaluating the bone crisping rate of ready-to-eat fish products, combined with... Figure 4 and Figure 5As shown, the assembly includes a base 1, two connecting seats 2, and a clamping component 3. The two connecting seats 2 are movably mounted on the base 1, arranged in parallel, and can move closer to or further away from each other on the base 1. The clamping component 3 is mounted on the connecting seats 2 and is used to clamp the fishbone. In some specific examples, the connecting seats 2 are movably mounted on the base 1 via magnetic suction 4, and the clamping component 3 is connected to the connecting seats 2 via connecting rods 5. The connecting seats 2, connecting rods 5, and base 1 are all made of iron. The fishbone clamping assembly (clamping component 3, connecting rods 5, and connecting seats 2) and base 1 are fixed together by the magnetic suction device 4, and the relative positions between the two sets of connecting seats 2 can be flexibly adjusted.
[0069] In the above embodiment, the clamping parts 3 in the two sets of fishbone holding components are used to fix the head and tail of the bone spurs respectively. The fishbone holding components are fixed to the surface of the iron base 1 by magnetic force. The distance between the two sets of clamping components can be flexibly adjusted to meet the testing needs.
[0070] A specialized fishbone clamp was designed to laterally fix both ends of the rib spines, facilitating transverse full-texture analysis of the fishbone during texture analysis. Using this clamp, a CT3 texture analyzer was employed to perform texture analysis on fishbone samples from categories I to VIII, as well as fish bones from ready-to-eat fish products. The texture analysis process used a texture analysis mode, with a trigger point load of 6–9 g after the probe contacts the sample, and a total downward movement of 10–30% after reaching the trigger point. In some specific embodiments, the total downward movement of the probe after reaching the trigger point was 10%, the trigger point load was 7 g, the testing speed was 1 mm / s, and the process was repeated twice. By using an auxiliary device for evaluating the bone crisping rate of ready-to-eat fish products to assist the texture analyzer, a texture analysis method was established capable of determining the hardness and elasticity of rib spines and intermuscular spines in ready-to-eat crispy fish products.
[0071] The method for evaluating the bone crisping rate of ready-to-eat fish products provided by this invention objectively evaluates the bone crisping rate through texture analysis. It is low-cost, easy to operate, and provides intuitive results. It can be used for horizontal comparisons between corresponding products and for optimizing fish bone crisping processing techniques, playing a role in industrial process upgrading. The specific application of the evaluation method for the bone crisping rate of ready-to-eat fish products of this invention is illustrated below with specific embodiments.
[0072] Grass carp fillets containing rib bones are taken, cut into pieces, and subjected to ultrasonic-acetic acid pretreatment under different process conditions (acetic acid concentration, ultrasonic power, and processing time). Then, they are marinated, fried, packaged, and sterilized.
[0073] The bone-softening effect of the above-mentioned ultrasonic-acetic acid bone-softening process was evaluated using the evaluation method of the bone-softening rate of ready-to-eat fish products of the present invention, and the optimal process conditions were screened. The evaluation results are shown in Tables 1, 2 and 3 below:
[0074] Table 1. Bone-softening rate of fish fillets treated with different concentrations of acetic acid.
[0075]
[0076]
[0077] As shown in Table 1, the highest rate of fish bone deboning was obtained when the acetic acid concentration was 1.20% after pretreatment of fish bones.
[0078] Table 2. Bone-softening rate of fish fillets treated with different ultrasonic powers
[0079] Ultrasonic power 0w 60w 90w 120w 150w Total number of fish bones n 35 28 28 29 24 Unretrieved number a 7 1 6 7 3 number of bones 18 16 13 15 12 Bone crisping rate (%) 62.86 71.43 78.57 93.10 66.67
[0080] As shown in Table 2, the highest rate of fish bone deboning was obtained when the ultrasonic power was 120W after ultrasonic pretreatment of fish bones.
[0081] Table 3. Fish fillet deboning rate at different treatment times
[0082] Processing time 0 15min 30min 45min 60min Total number of fish bones n 30 33 26 26 27 Unretrieved number a 10 11 5 12 9 number of bones 8 17 14 13 13 Bone crisping rate (%) 60.00 84.85 73.08 96.15 81.48
[0083] As shown in Table 3, under the same ultrasonic-acetic acid bone softening process, the highest bone softening rate was obtained when the processing time was 45 min.
[0084] Based on the results in Tables 1, 2, and 3, it can be seen that by using the evaluation method of the bone softening rate of ready-to-eat fish products of the present invention to screen the optimal process conditions for the ultrasonic-acetic acid pretreatment process for bone softening, the method can be used to objectively compare the softening of fish bones under different processes and obtain the optimal processing conditions.
[0085] The method for evaluating the bone-fragmentation rate of ready-to-eat fish products with crispy bones, as described in this invention, is used to evaluate the bone-fragmentation rate of a commercially available ready-to-eat fish product with crispy bones, and to compare it with the bone-fragmentation process effect in the study.
[0086] Table 4. Fracture rate of a certain commercially available crispy ready-to-eat fish product.
[0087] Product A Total number of fish bones n 21 Unretrieved number a 1 number of bones 10 Bone crisping rate (%) 52.38
[0088] By comparing Tables 1, 2, and 3 with Table 4, it can be seen that the bone softening rate obtained by the above ultrasonic-acetic acid pretreatment method is much higher than that of commercially available ready-to-eat fish products with soft bones. That is, compared with the bone softening process of product A, the above ultrasonic-acetic acid pretreatment method can obtain a higher bone softening rate.
[0089] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for evaluating the bone-softening rate of ready-to-eat fish products, characterized in that, include: S1. Take a sample fish, remove the fish meat, and obtain the fish skeleton; S2. Classify the fish bones in the fish skeleton according to their shape and distribution location to form multiple groups of fish bone samples; S3. Sensory evaluation of multiple groups of fish bone samples from step S2 is performed, and textural analysis is conducted using a texture analyzer to obtain the crumb strength value of the fish bones by comparison. S4. Take the fish bones of ready-to-eat fish products and perform texture analysis using a texture analyzer. Calculate the texture strength of the fish bones and compare it with the crispness strength value of the fish bones in step S3 to obtain the number of hard fish bones and the number of soft fish bones. S5. Calculate the bone softening rate by using the number of hard fish bones and soft fish bones from step S4. The method for sensory evaluation of multiple groups of fish bone samples in step S3 includes: holding the fish bones with both hands, bending them by pressing the middle of the fish bones with the thumbs and index fingers of both hands, and comprehensively evaluating the strength of the fish bones based on the resistance of the fingers during bending, the ease of bending, and the deformation recovery speed of the fish bones after bending. Fish bones with low hardness and easy to bend or break are recorded as low-strength fish bones. The fish bones judged as low-strength by sensory evaluation are subjected to texture analysis, and the maximum value of the texture strength value is recorded as the fish bone crumbling strength value. Step S4 includes: S41. Take ready-to-eat fish products as fish pieces to be tested, and record the total number of fish bones in the fish pieces to be tested as n. The total number of fish bones n in the fish pieces to be tested is not less than 20. S42. Remove the fish bones from the fish pieces to be tested; S43. Perform texture analysis on the extracted fish bones and calculate their texture strength. S44 and S43: Among the fish bones for texture analysis, fish bones with a texture strength value greater than the fish bone crumbling strength value are recorded as hard fish bones, and fish bones with a texture strength value not greater than the fish bone crumbling strength value are recorded as soft fish bones. Count the number of hard fish bones b and the number of soft fish bones c. In step S42, during the process of removing fish bones from the fish pieces to be tested, the number of fish bones that cannot be separated from the fish meat due to being too soft is recorded as 'a'. The criterion for judging fish bones that cannot be separated from the fish meat is: the length of the removed fish bone is ≤ 60% of the original length of the fish bone in the sample. The bone softening rate mentioned in step S5 is calculated using the following formula: The rate of bone breakage of the fish pieces and bones to be tested = (a+c) / n; The strength of the textured fishbone is obtained by the following formula: The strength of the fishbone structure is equal to the hardness of the structure and the elasticity of the structure. The hardness of the structure is the maximum load force generated by the probe during the first dip in the structure test. The elasticity of the structure is the height at which the fishbone returns to its original state after deformation and removal of the deformation force.
2. The method for evaluating the bone-softening rate of ready-to-eat fish products with soft bones according to claim 1, characterized in that, The multiple sets of fish bone samples in step S2 include a first type of fish bone sample, a second type of fish bone sample, a third type of fish bone sample, and a fourth type of fish bone sample. The first type of fish bone sample is an opaque, flat, cylindrical, solid fish bone. The second type of fish bone sample is a flat, sheet-like, solid fish bone with transparent ends. The third type of fish bone sample is a semi-transparent, flat, slender fish bone. The fourth type of fish bone sample is a semi-transparent, thin, thread-like slender fish bone.
3. The method for evaluating the bone-softening rate of ready-to-eat fish products with soft bones according to claim 2, characterized in that, The multiple groups of fish bone samples in step S2 also include five, six, seven, and eight fish bone samples obtained by soaking the first, second, third, and fourth types of fish bone samples in acetic acid.