Fish eating quality grading evaluation method

Abstract

The invention discloses a fish eating quality grading evaluation method, relates to the technical field of food evaluation, quickly evaluates the eating quality of fish from the aspects of fatness, meat content, empty shell rate, body type index and the like, and provides technical support for aquatic product culture and development, aquatic product processing and consumer purchase. According to the method, fish biological data are collected, the edible quality of different types of fishes is explored and graded sorting is carried out through assignment sorting by utilizing the indexes, and therefore the fish with the highest edible grade is obtained; from the macroscopic perspective, the fish eating quality is graded and sorted in the aspect of fish body characteristics, the operation is convenient and simple, the cost is low, the applicability is wide, the fish eating quality is effectively graded, and a new method for grading and evaluating the fish quality is provided for people.

Description

Technical Field

[0001] The present invention relates to the technical field of food evaluation, and in particular to a method for grading and evaluating the edible quality of fish. Background Art

[0002] Fish is an important food source for humans. It is extremely abundant and has a huge market demand. Fish not only plays an important role in daily diet and meets people's basic needs for food, but also provides valuable dietary support for patients with specific diseases. It is rich in high-quality protein, essential fatty acids and various trace elements, which play a positive role in promoting patient recovery and maintaining physical health. At present, the abundant fish resources provide strong support for the aquaculture industry while also meeting the growing food demand of the general public.

[0003] The existing patent application CN 109406740A has established a freshwater fish quality evaluation model, which screens the sensory quality and physical and chemical quality indicators that can be quantified by instruments to establish an evaluation index system to predict processing quality. However, it ignores the evaluation method of fish edible quality from a macro perspective, and the required professional instruments are of various types and expensive, requiring certain operating techniques, and cannot be popularized.

[0004] The existing patent CN111461529B discloses a method and system for collaborative evaluation of the quality of fresh aquatic products. The method includes: obtaining quality characteristic index data of fresh aquatic products within the shelf life according to a time series; obtaining the quality grade of fresh aquatic products based on the target characteristic index extraction rule of fresh aquatic product quality; constructing a collaborative evaluation function of fresh aquatic products according to the extracted quality index of fresh aquatic product quality evaluation; correcting the collaborative evaluation coefficient according to the error between the predicted remaining shelf life and the actual shelf life to obtain a collaborative evaluation function model; generating consumption recommendation information according to the quality grade and remaining shelf life of fresh aquatic products. The existing technical embodiment comprehensively considers the relationship between each quality index of fresh aquatic products and their quality, adopts a coordinated evaluation method between multiple indicators, considers the evaluation of multiple types of aquatic products, and overcomes the incompleteness of evaluating fresh aquatic products by a single or several prominent quality indicators. However, considering that the selection and weight of indicators may not fully consider different types or characteristics of aquatic products, some types of aquatic products may require additional indicators, but the existing model may not cover them, and the existing technology is slightly insufficient.

[0005] The existing patent CN102707024B discloses a method for constructing a quality evaluation model of tilapia fillets based on proteins and enzymes in muscle. According to the factors causing the quality change of tilapia, the quality evaluation index is determined, and the weight value of each quality evaluation index is obtained by using the fuzzy hierarchical analysis method, so as to establish the connection between subjective and objective evaluation standards; then the quality evaluation model is established according to the weight value, and the quality of unknown samples is evaluated. The existing technology can effectively and objectively evaluate the quality of tilapia fillets. Manufacturers and import and export units in the industry can use this system to efficiently complete the quality evaluation of tilapia fillets. However, considering that the evaluation results of the model may deviate from the actual sensory evaluation of consumers, affecting the actual application effect, and the operation technology is relatively complicated and not easy to be used by non-technical personnel or small enterprises, the existing technology is slightly insufficient.

[0006] The existing patent application CN108535432A discloses a method for evaluating the quality of grilled mutton skewers. The method comprises the following steps: determining seven indicators of the water activity, water content, hardness, elasticity, chewiness, sodium chloride content and nitrite content of the grilled mutton skewers, and establishing a principal component comprehensive evaluation model (Y=0.139zx1+0.312zx2+0.301zx3+0.534zx4+0.216zx5-0.413zx6-0.831zx7), wherein: zx1, zx2, zx3, zx4, zx5, zx6, zx7 represent The water activity, water content, hardness, elasticity, chewiness, sodium chloride content and nitrite content of the standardized grilled mutton kebab samples are measured, and the comprehensive quality scores of the grilled mutton kebabs to be tested are calculated respectively, and the kebabs are ranked according to the comprehensive scores, which can determine the quality of commercially available grilled mutton kebabs. The evaluation method described in the prior art has simple steps, is easy to implement, and the evaluation results are objective, and can effectively evaluate the quality of the grilled mutton kebabs. However, considering that the indicators focus on physical and chemical properties, sensory evaluation (such as flavor, color, aroma) is not considered, and professional equipment and data analysis are required, which are difficult to popularize, the prior art is slightly insufficient.

[0007] This application is for physical characteristics from a macroscopic perspective, such as the minimum biological size of fish, fatness, meat content, fatness, body width to body height ratio, relative size of mouth cleft, empty shell rate, etc. Using the physical characteristics of fish can provide us with a new perspective, thus helping us to understand and study other life traits of fish more comprehensively and deeply. Using the physical characteristics of fish to compare and analyze edible quality can provide a new method for grading and evaluating the edible quality of fish. Summary of the invention

[0008] Technical problem to be solved: The technical problem to be solved by this application is the evaluation method of the edible quality of fish from a macroscopic perspective, and the required professional instruments are of various types and expensive, require certain operating techniques, are not popular, and are traditional methods that simply rely on chemical or sensory indicators. A method for grading and evaluating the edible quality of fish is provided, which is fast and easy to operate.

[0009] Technical solution:

[0010] In order to solve the above technical problems, the technical solution adopted in this application is:

[0011] A method for grading and evaluating the edible quality of fish comprises the following steps:

[0012] Step 1, determine the minimum biological size and morphological values ​​of the fish to be tested: the measured indicators of the fish to be tested are body length SL, body width MBW, body height BD, cleft width MW, cleft height MH, head length HL, head height over eyes HH, body weight BW, body midline height BH, snout length SNL and head width HW;

[0013] Step 2, calculating the body characteristic index: calculating the fatness, body width to body height ratio, relative size of the mouth cleft, body shape index, relative snout length and head area ratio of the fish to be tested, and standardizing the values ​​to obtain the standardized values;

[0014] Step 3: Calculate the edible quality score of fish: Substitute the standardized value obtained in step 2 into the formula Y = 0.2 × age of initial sexual maturity + fatness + ratio of body width to body height + 2.5 × relative size of mouth cleft + body shape index - relative snout length - head area ratio;

[0015] Step 4: Sort by edible quality grade: Sort the Y values ​​obtained in step 3. The higher the ranking, the higher the edible quality grade.

[0016] As a preferred technical solution of the present invention: in the step 1, the body length SL, body width MBW, body height BD, fissure width MW, fissure height MH, head length HL, head height over eyes HH, weight BW, body midline height BH, snout length SNL and head width HW are biological data.

[0017] As a preferred technical solution of the present invention: the standardized value of the biological minimum size is recorded as Zx1, the standardized value of the fatness is recorded as Zx2, the standardized value of the ratio of body width to body height is recorded as Zx3, the standardized value of the relative size of the mouth is recorded as Zx4, the standardized value of the body shape index is recorded as Zx5, the standardized value of the relative snout length is recorded as Zx6, and the standardized value of the head area ratio is recorded as Zx7.

[0018] As a preferred technical solution of the present invention: the fatness calculation formula in step 2 is Zx2=(BW / SL 3)×100;

[0019] The head area ratio is calculated as Zx7 = (HH × HL) / (SL × BD);

[0020] The body width to body height ratio is calculated as Zx3 = MBW / BD;

[0021] The formula for calculating the relative size of the oral cleft is Zx4 = (MW × MH) / (MBW × BD);

[0022] The formula for calculating relative snout length is Zx6 = SNL / HL;

[0023] The formula for calculating body shape index is Zx5=BH / BD.

[0024] As a preferred technical solution of the present invention: the biological minimum size Zx1 is the numerical value of the age of initial sexual maturity.

[0025] As a preferred technical solution of the present invention: in the step three, Y is the edible quality score of the fish.

[0026] As a preferred technical solution of the present invention: Y=0.2×Zx1+Zx2+Zx3+2.5×Zx4+Zx5-Zx6-Zx7.

[0027] As a preferred technical solution of the present invention: the tools for numerical measurement of fish morphology are: an electronic balance and a 300mm vernier caliper.

[0028] As a preferred technical solution of the present invention: the numerical method for measuring fish morphology is: remove surface moisture and foreign matter from the fish, and place the fish body on an electronic balance to measure the weight BW, accurate to 0.01g; use a vernier caliper to measure the fish body morphology, and the measurement indicators are body length SL, body width MBW, body height BD, cleft width MW, cleft height MH, head length HL, and head height over the eyes HH. Cleft width MW, cleft height MH, head length HL, head height over the eyes HH, weight BW, body midline height BH, snout length SNL, and head width HW.

[0029] Beneficial effects: Compared with the prior art, the fish edible quality grading and evaluation method described in this application adopts the above technical solution and has the following technical effects:

[0030] 1. From a macroscopic perspective, the edible quality of fish can be quickly evaluated based on physical characteristics such as fatness, meat content, empty shell rate, and body shape indicators, providing technical support for aquatic product breeding and development, aquatic product processing, and consumer procurement. This type of indicator can be used to explore fish species in a specific and intuitive manner.

[0031] 2. This application collects fish biological data, uses this type of index to assign values ​​and sort them, explores the edible quality of different types of fish, and sorts them by grade, so as to obtain the fish with the highest edible grade.

[0032] 3. The present invention evaluates and grades the edible quality of different fish from a macroscopic perspective, and provides a new evaluation method that is simple, fast, and low-cost. When identifying the edible quality of different species of fish, the edible quality of fish is compared and analyzed using physical characteristics, which can provide a new method for grading and evaluating the edible quality of fish;

[0033] 4. The use of the physical characteristics of fish can provide a new perspective for this application, thereby helping us to understand and study other life traits of fish more comprehensively and deeply. The use of physical characteristics to conduct comparative analysis of the edible quality of fish can effectively grade and rank the edible quality of fish meat. Therefore, the present invention has good transformation prospects. DETAILED DESCRIPTION

[0034] The present invention is further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. After reading the present invention, modifications of various equivalent forms of the present invention by those skilled in the art all fall within the scope defined by the appended claims of the present application.

[0035] Example 1

[0036] In view of the problems existing in the prior art, the present invention provides a method for grading and evaluating the edible quality of fish, which is described in detail below.

[0037] A method for grading and evaluating the edible quality of fish was used to grade the edible quality of a batch of fish caught from Baima Lake. The fish species tested included Culter albus, Black carp, Glossy yellow catfish, Silver carp, Bighead carp, Grass carp, The method comprises the following steps:

[0038] Step 1: Determine the minimum biological size and morphological values ​​of the fish to be tested: remove the surface moisture and foreign matter of the fish, and place the fish on an electronic balance to measure the weight BW, accurate to 0.01g; use a vernier caliper to measure the morphology of the fish, and the measurement indicators are body length SL, body width MBW, body height BD, cleft width MW, cleft height MH, head length HL, and head height over the eyes HH;

[0039] Step 2, calculate the body characteristic index: calculate the fatness, body width to body height ratio, relative size of mouth cleft, body shape index, relative snout length and head area ratio of the fish to be tested, and standardize the values ​​to obtain standardized values; the standardized value of the biological minimum size is recorded as Zx1, the standardized value of the fatness is recorded as Zx2, the standardized value of the ratio of body width to body height is recorded as Zx3, the standardized value of the relative size of mouth cleft is recorded as Zx4, the standardized value of the body shape index is recorded as Zx5, the standardized value of the relative snout length is recorded as Zx6, and the standardized value of the head area ratio is recorded as Zx7;

[0040] The biological minimum Zx1 is the age value of first sexual maturity;

[0041] The formula for calculating fatness is Zx2 = (BW / SL 3 )×100;

[0042] The head area ratio is calculated as Zx7 = (HH × HL) / (SL × BD);

[0043] The body width to body height ratio is calculated as Zx3 = MBW / BD;

[0044] The formula for calculating the relative size of the oral cleft is Zx4 = (MW × MH) / (MBW × BD);

[0045] The formula for calculating relative snout length is Zx6 = SNL / HL;

[0046] The body shape index calculation formula is Zx5 = BH / BD;

[0047] Step 3: Calculate the fish edible quality score: Substitute the standardized value obtained in step 2 into the formula Y =

[0048] 0.2*Zx1+Zx2+Zx3+2.5*Zx4+Zx5-Zx6-Zx7, Y is the edible quality score of fish;

[0049] Step 4: Sort by edible grade: Sort by the Y values ​​obtained in step 3. The higher the Y value, the higher the edible grade of the fish, and vice versa.

[0050] The measured morphological values ​​of the catch are shown in Table 1

[0051] Table 1 Morphological values ​​of the fish caught

[0052]

[0053]

[0054] Calculate the fish body characteristic indicators according to Table 1.

[0055] The significance of the biological minimum size of fish: The value of the age of initial sexual maturity is recorded as Zx1: the time when the gonads of young fish begin to develop and mature is called the time of initial sexual maturity; the minimum length to reach initial sexual maturity is called the biological minimum size. After reaching sexual maturity, the body length of the fish almost stops growing, and the energy consumed is used for the development of the gonads. The edible quality of fish can be distinguished according to the biological minimum size of different fish. The older the age of initial sexual maturity, the longer the period of rapid growth of the fish, and the higher the edible quality;

[0056] Fatness: (BW / SL 3 )×100 is recorded as Zx2: the fatness of the sample fish meat. The higher the fatness, the higher the edible grade;

[0057] The ratio of body width to body height (BW / BD) is recorded as Zx3; the thickness of the fish meat, the thicker the fish meat, the higher the edible quality;

[0058] The relative size of the mouth cleft (MW×MH) / (BW×BD) is recorded as Zx4; the proportion of the fish mouth, the larger the value, the higher the trophic level and the better the quality;

[0059] Body size index: BH / BD value is recorded as Zx5, which is related to habitat location and swimming ability. The larger the value, the lower the edible quality;

[0060] Relative snout length: SNL / HL value is recorded as Zx6, which is related to the size of food consumed by the fish and the way of obtaining food. Usually, this value is smaller for carnivorous fish;

[0061] The value of head area ratio (HH×HL) / (SL×BD) is recorded as Zx7. The smaller the head ratio, the smaller the proportion of edible fish meat and the higher the edible quality;

[0062] Table 2 The numerical results after standardization are substituted into the formula Y = 0.2 × Zx1 + Zx2 + Zx3 + 2.5 × Zx4 + Zx5 - Zx6 - Zx7. Where Y is the edible quality score of fish, and Table 2 is obtained and sorted.

[0063] Table 2 Ranking of edible grades

[0064]

[0065]

[0066] The higher the comprehensive evaluation score calculated by the formula, the higher the edible grade. By sorting the results according to the scores, it can be clearly concluded that the edible quality of Culter alba is the best, followed by Black carp, and Bream is the worst.

[0067] The specific implementation scheme described herein is only used as an example to illustrate the present invention. Technicians in the field of the present invention may make various modifications or additions to the described specific implementation cases or replace them with similar methods, but they will not deviate from the spirit of the present invention or exceed the scope defined by the attached claims.

Claims

1. A method for grading and evaluating the edible quality of fish, characterized in that: The fish edible quality grading and evaluation method comprises the following steps: Step 1, determine the minimum biological size and morphological values ​​of the fish to be tested: the measured indicators of the fish to be tested are body length SL, body width MBW, body height BD, cleft width MW, cleft height MH, head length HL, head height over eyes HH, body weight BW, body midline height BH, snout length SNL and head width HW; Step 2, calculating the body characteristic index: calculating the fatness, body width to body height ratio, relative size of the mouth cleft, body shape index, relative snout length and head area ratio of the fish to be tested, and standardizing the values ​​to obtain the standardized values; Step 3: Calculate the edible quality score of fish: Substitute the standardized value obtained in step 2 into the formula Y = 0.2 × age of initial sexual maturity + fatness + ratio of body width to body height + 2.5 × relative size of mouth cleft + body shape index - relative snout length - head area ratio; Step 4: Sort by edible quality grade: Sort the Y values ​​obtained in step 3. The higher the ranking, the higher the edible quality grade.

2. A fish edible quality grading and evaluation method according to claim 1, characterized in that: In the step 1, the body length SL, body width MBW, body height BD, fissure width MW, fissure height MH, head length HL, head height over eyes HH, body weight BW, body midline height BH, snout length SNL and head width HW are biological data.

3. A fish edible quality grading and evaluation method according to claim 1, characterized in that: The standardized value of the biological minimum size is recorded as Zx1, the standardized value of the fatness is recorded as Zx2, the standardized value of the ratio of body width to body height is recorded as Zx3, the standardized value of the relative size of the mouth is recorded as Zx4, the standardized value of the body shape index is recorded as Zx5, the standardized value of the relative snout length is recorded as Zx6, and the standardized value of the head area ratio is recorded as Zx7.

4. A fish edible quality grading and evaluation method according to claim 3, characterized in that: The fatness calculation formula in step 2 is Zx2=(BW / SL 3 )×100; The head area ratio is calculated as Zx7 = (HH × HL) / (SL × BD); The body width to body height ratio is calculated as Zx3 = MBW / BD; The formula for calculating the relative size of the oral cleft is Zx4 = (MW × MH) / (MBW × BD); The formula for calculating relative snout length is Zx6 = SNL / HL; The formula for calculating body shape index is Zx5=BH / BD.

5. A fish edible quality grading and evaluation method according to claim 3, characterized in that: The biological minimum Zx1 is the age value of first sexual maturity.

6. The method for grading and evaluating the edible quality of fish according to any one of claims 1 to 5, characterized in that: In the step 3, Y is the edible quality score of the fish.

7. A method for grading and evaluating the edible quality of fish according to claim 6, characterized in that: Said Y=0.2×Zx1+Zx2+Zx3+2.5×Zx4+Zx5-Zx6-Zx7.

8. A fish edible quality grading and evaluation method according to claim 2, characterized in that: The tools for the numerical measurement of fish morphology are: an electronic balance and a 300 mm vernier caliper.

9. A fish edible quality grading and evaluation method according to claim 8, characterized in that: The numerical method for measuring fish morphology is as follows: remove surface moisture and foreign matter from the fish, and place the fish on an electronic balance to measure the weight BW, accurate to 0.01 g; use a vernier caliper to measure the fish morphology, and the measurement indicators are body length SL, body width MBW, body height BD, cleft width MW, cleft height MH, head length HL, and head height over the eyes HH. Cleft width MW, cleft height MH, head length HL, head height over the eyes HH, weight BW, body midline height BH, snout length SNL, and head width HW.

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