Apparatus and method for evaluating freshness and maturity of edible animals

Abstract

To provide a freshness / maturity evaluation device and a freshness / maturity evaluation method capable of evaluating the freshness and / or maturity of edible animals with high reliability.SOLUTION: A freshness / maturity evaluation device for evaluating the freshness and / or maturity of edible animals, comprises: a temperature parameter calculation unit that calculates temperature parameters related to a temperature and a storage time in any region inside an edible animal; a rate constant parameter calculation unit that calculates rate constant parameters related to sequential decomposition reaction of an ATP-related compound contained in the edible animal; an ATP-related compound concentration calculation unit that calculates a concentration of the ATP-related compound by a sequential decomposition reaction calculation model using the temperature parameters and the rate constant parameters; and a freshness / maturity evaluation unit that calculates a K value and / or an FI value based on the concentration of the ATP-related compound.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a freshness / ripeness evaluation device and a freshness / ripeness evaluation method that enable highly reliable evaluation of the freshness and / or maturity of edible animals. [Background technology]

[0002] When animals used for food (including marine and livestock animals and their meat chunks and pieces) are alive, a metabolic mechanism called the ATP (adenosine triphosphate) cycle works to prevent decay, but after death, the cycle stops working and ATP is broken down into ADP (adenosine diphosphate), which is then broken down into AMP (adenosine monophosphate), IMP (inosinic acid), AdR (adenosine), HxR (inosine), and Hx (hypoxanthine). The more IMP there is, the more delicious it becomes, but in the case of marine animals, the amount of IMP produced is smaller than that of livestock animals, and at the same time, decay progresses rapidly. For this reason, when consumers purchase marine animals, they usually use the "freshness" of the animal, especially from the outside, as a guide.

[0003] On the other hand, livestock animals produce more IMP, a savory component, than aquatic animals, and spoilage can be prevented by considering storage conditions. In Japan, it is customary to intentionally store livestock animals for a certain period of time after slaughter, during which time the meat is aged to increase the amount of IMP, and then served to consumers. However, since the aging period differs depending on the type of livestock animal and storage conditions, it is difficult to determine the aging stage at which the meat is ripe for consumption just by looking at the exterior, and even experienced meat processors have difficulty in making such judgments. Therefore, for safety reasons, most consumers currently use the "freshness" of the exterior as a guide when purchasing livestock animals.

[0004] Regarding aquatic animals, it is required to prevent the loss of freshness of the aquatic animals as much as possible from the time of catching to the time of providing to consumers. For this reason, the aquatic animals are covered with ice or the like to maintain their freshness. On the other hand, it is also important to grasp the extent to which the freshness of the aquatic animals is maintained in a numerical value during the distribution process. Conventionally, the K value has been used as an index for evaluating the freshness of aquatic animals. In addition, the FI value (see Patent Document 1) that can evaluate the freshness immediately after catching has been proposed in recent years. The K value is expressed as a percentage (mol%) of the sum of the substance amounts of HxR and Hx relative to the total substance amount (so-called molar amount) of ATP and its reaction products, and is calculated based on the following formula.

[0005] K value = (HxR amount + Hx amount) / (ATP amount + ADP amount + AMP amount + IMP amount + AdR amount + HxR amount + Hx amount) x 100

[0006] The "freshness" of marine animals is empirically judged according to the magnitude of the K value, with smaller K values ​​being considered fresher. For example, in the case of marine animals, if the K value is 20 or less, it is considered fresh and suitable for eating raw, such as sashimi or sushi. If the K value exceeds the upper limit of 20, the marine animals lose their freshness, making them unsuitable for eating raw (see Patent Document 2).

[0007] On the other hand, the FI value is calculated based on the following formula (see Patent Document 1).

[0008] FI value = {ATP amount - (HxR amount + Hx amount)} / (ATP amount + ADP amount + AMP amount + IMP amount + AdR amount + HxR amount + Hx amount)

[0009] The FI value can evaluate the freshness of a wider range of aquatic animal species than the K value, for example, mollusks that use AdR in their decomposition pathway. For aquatic animal species that use AdR production, the K value may be overestimated compared to the actual freshness state because the denominator is underestimated in the K value calculation formula. In addition, the FI value is easier to visualize because the numerical fluctuation of the freshness evaluation immediately after death is larger than that of the K value, and the numerical value decreases as the freshness decreases, so it matches the general image of freshness changes of consumers and is easy to use as a method of displaying freshness evaluation.

[0010] The higher the FI value, the fresher the aquatic animal, and the "freshness" of the aquatic animal is judged based on the value. For example, in the case of aquatic animals, an FI value of 0 or more can be quantified and evaluated as being ultra-fresh, which cannot be evaluated by the K value, and up to about -0.2 is a guideline for determining whether the animal is suitable for eating raw, such as sashimi or sushi. Also, if the lower limit is less than -0.2, the freshness is lost, and if it is less than -0.6, it is a guideline for not being suitable for eating raw.

[0011] In aquatic animals, ATP is broken down into ADP as it is consumed by vital activities, but ATP is regenerated again through respiration. On the other hand, when respiration stops after death, the supply of oxygen is cut off, ATP regeneration stops, and ATP begins to break down through the following main pathways. Fish: ATP→ADP→AMP→IMP→HxR→Hx Molluscs: ATP → ADP → AMP → AdR → HxR → Hx Crustaceans: ATP → ADP → AMP → (IMP and / or AdR) → HxR → Hx Therefore, by comparing the amount of ATP with the amount of ATP-derived decomposition products, it is possible to know the degree of decline in freshness of aquatic animals and thus to determine the degree of freshness.

[0012] Furthermore, examples of aquatic animals in the present invention include fish and shellfish and aquatic mammals. Examples of fish and shellfish include fish, shellfish, mollusks (excluding shellfish), protochordata, echinoderms, crustaceans, and coelenterates. Examples of mollusks include squid and octopus. Examples of protochordata include sea squirts. Examples of echinoderms include sea cucumbers and sea urchins. Examples of crustaceans include crabs and shrimp. Examples of coelenterates include jellyfish. Examples of aquatic mammals include whales and dolphins.

[0013] As mentioned above, the evaluation method using the K value evaluates freshness based on the total ratio of HxR and Hx contained in ATP-related compounds generated from ATP after death, which is defined as the K value. After sampling a certain part of a dead aquatic animal, the pre-treated sample is subjected to component analysis using a liquid chromatograph, and the sum of the amounts of each component of the ATP-related compounds in the sample is used as the denominator, and the total amount of HxR and Hx is used as the numerator to quantify the value.

[0014] This technique requires specialized knowledge and skills for pretreatment, and requires a certain level of skill and experience to perform measurements. In addition, it takes several hours to pretreat the sample and analyze the components after pretreatment to obtain an evaluation based on the K value, making it difficult to evaluate freshness based on the K value in areas where freshness needs to be known quickly, such as distribution sites.

[0015] Meanwhile, methods of evaluating freshness from optical properties are attracting attention. For example, for scallops and Japanese flying squid, there is a freshness evaluation method (fluorescence spectroscopy) that uses the fluorescence intensity of amino acids and proteins as an index (see Non-Patent Documents 1 and 2). In general, fluorescence spectroscopy allows for non-destructive, rapid, and highly sensitive analysis, and it is believed that freshness can be evaluated without pretreatment if autofluorescence measurement is used. However, it is difficult to use at distribution sites.

[0016] The reason is that, due to its high sensitivity, any disturbance in the measurement optical system caused by factors such as the shape of the sample affects the fluorescence. To reduce errors, the measurement system needs to be kept in the same state, but to achieve this, it is necessary to always keep the irradiation angle of the excitation light, the range of fluorescence generation, and the fluorescence detection area constant. For example, it is difficult to accurately fix objects that are curved or have uneven surfaces, so there are many problems with using it in distribution sites.

[0017] In addition, a method has been disclosed in which a certain amount of the supernatant obtained by leaving a piece of meat homogenized in an aqueous deproteinizing agent solution to stand is spotted with a micropipette at the origin of electrophoresis filter paper moistened with an electrophoresis buffer solution set in an electrophoresis frame, electrophoresis is immediately performed, and the size and intensity of the spots of nucleic acid-related compounds that emerge when exposed to ultraviolet light are comparatively observed, and the freshness of meat is determined by a relative comparison of the origin and the movement (see Patent Document 3).

[0018] Also, a method for measuring the freshness of aquatic animals from the concentration ratio of ATP-related compounds contained in fish meat, specifically, a method for quickly calculating the K value by the FIA ​​method (flow analysis method) to determine the freshness of aquatic animals in a short time, is disclosed (see Patent Document 4). Furthermore, Patent Document 5 discloses a method for cutting a small sample from aquatic animals, adding an effective amount of a coloring reagent containing at least one of a cell-permeable dye and a cell-impermeable dye to the sample, incubating the sample for a certain period of time, and determining the freshness based on the fluorescence emitted from the sample. Also, Patent Document 6 discloses a method for evaluating the freshness of aquatic animals by measuring the intensity of the fluorescence of nicotinamide adenine dinucleotide acid, a type of coenzyme contained in aquatic animals, in a non-destructive manner and without pretreatment, to evaluate the freshness of living cells of aquatic animals. However, both of these methods require the installation of a highly accurate and sensitive optical measuring device and the direct measurement of aquatic animals one by one, making it difficult to use them as a method for evaluating freshness or maturity at distribution sites.

[0019] Meanwhile, a low-temperature preservation device has been disclosed that detects the temperature of food in a non-contact manner, records the temperature over time, and calculates and displays the K value and methemoglobin ratio, which indicate the freshness of food according to the elapsed storage time, using the frequency factor and activation energy values ​​obtained from experiments (see Patent Document 2). However, it is difficult to use this as a method for evaluating freshness or maturity at distribution sites.

[0020] The reason is that in the decomposition reaction of ATP-related compounds generated from ATP after the death of aquatic animals, the decomposition rate in various decomposition processes of ATP-related compounds differs depending on the type of aquatic animals, as is clear from the concentration change of each component of ATP-related compounds over time. Therefore, it has a drawback that it is difficult to accurately calculate the K value of various aquatic animals with one calculation formula using only the frequency factor and activation energy values ​​obtained from the results of experiments. In addition, the present invention also includes a method of evaluating the maturity using the concentration of a certain ATP-related compound, and it is impossible to calculate the concentration change of various ATP-related compounds with respect to storage time using the calculation method of Patent Document 2.

[0021] Regarding livestock, methods to accurately evaluate the freshness of meat, just like fish, have been investigated. For example, pH, volatile base nitrogen (VBN), and viable bacteria counts have been used as a guide for storage management, but these methods are not sufficient to accurately determine freshness before spoilage.

[0022] Therefore, the same evaluation method as the calculation method of the K value for fish meat, which had been used previously for freshness evaluation, has been used to evaluate beef (Non-Patent Document 5), chicken (Non-Patent Document 6), pork (Non-Patent Document 7), wild boar meat (Non-Patent Document 8), and other meats.

[0023] In the present invention, livestock animals are not particularly limited, and examples thereof include poultry, livestock, and wild animals. Examples of poultry include chickens, ostriches, guinea fowls, turkeys, and pigeons. Examples of livestock include cows, buffaloes, horses, goats, sheep, and pigs. Examples of wild animals include mallards, ducks, partridges, pheasants, ptarmigans, woodcocks, wild rabbits, deer, wild boars, bears, raccoons, and frogs.

[0024] However, just like evaluating the freshness of aquatic animals, there is no method for evaluating the K value or FI value of livestock animals in real time at the distribution site. Currently, a method for directly measuring the impedance of livestock meat (Patent Document 7) is proposed as a practical method for use at the distribution site. However, this method requires preliminary work to obtain measurement data on the K value or FI value at various temperatures for various types of livestock meat and to correlate the data with the impedance ratio. Furthermore, it is virtually impossible to correlate information on changes over time in transportation time and storage temperature with the impedance ratio. [Prior art documents] [Patent documents]

[0025] [Patent Document 1] Special Publication No. 2018-100935 [Patent Document 2] Japanese Patent Application Publication No. 6-22684 [Patent Document 3] Patent No. 4291381 [Patent Document 4] Patent No. 2857607 [Patent Document 5] Special Publication No. 2008-500810 [Patent Document 6] Special Publication No. 2013-213810 [Patent Document 7] JP 2009-79966 A [Non-patent literature]

[0026] [Non-Patent Document 1] Tomoaki Sugawara, Yasutomo Nomura, Sanae Kato, Takeya Yoshioka, Yasunori Kinoshita, Isao Oda, Fluorescence Spectroscopic Analysis of Raw Scallops, Research Report of Hokkaido Prefectural Industrial Technology Center, No. 11, 21 (2010) [Non-Patent Document 2] Tomoaki Sugawara, Yasutomo Nomura, Sanae Kato, Takeya Yoshioka, Yasunori Kinoshita, Isao Oda, Study on the evaluation of fresh squid using fluorescence spectroscopy, Research Report of Hokkaido Prefectural Industrial Technology Center, No. 12, 50 (2012) [Non-Patent Document 3] Yoshihiro Yokoyama, Morihiko Sakaguchi, Postmortem ATP metabolism in fish and shellfish muscles and related topics, Comparative Physiology and Biochemistry, Vol. 15, No. 3, 193 (1998) [Non-Patent Document 4] Japan Maritime Certification Association (Food Hygiene Analysis Center), Kagoshima University, Faculty of Fisheries, Research Report on Quality and Freshness Indicators as International Standards for Marine Products, 8, March 31, 2014 [Non-Patent Document 5] Yukio Yano, Fumie Murayama, Nobuko Kata, Mino Tachibana, Toyoro Nakamura, Measuring cadaverine and hypoxanthine for mid-temperature aging control of beef, Journal of the Japan Livestock Association, 63(1)72-81(1992) [Non-Patent Document 6] Kunio Numata, Hiroshi Suzuki, A Study on the Freshness Index of Chicken Meat, Tokyo Metropolitan Agricultural Experiment Station Research Report No. 17, 20-31 (1984) [Non-Patent Document 7] Atsushi Horiuchi, Responding to Consumer Needs in Pork Production, All About Swine, 22-23, 31-41 (2003) [Non-Patent Document 8] Yoshinobu Hiraoka, Characteristics of Wild Boar Meat, Aichi Prefectural Industrial Technology Research Institute Report No. 5 No. 50 1-4 (2012) [Non-Patent Document 9] Kuniko Sugiyama, Heat Cooking and Thermophysical Properties, Journal of the Japanese Society of Food Science and Technology, Vol. 46, No. 4, 299-303(2013) Summary of the Invention [Problem to be solved by the invention]

[0027] As mentioned above, the only methods currently available for evaluating the freshness of edible animals are to directly obtain concentration information on ATP-related compounds from the animals and use K and FI values ​​as indicators, to directly measure and evaluate the coenzymes contained in the animals, and to measure electrically. The challenges are that it is not possible to determine the change in freshness over time based on the freshness of the animals at the time of capture and slaughter, to evaluate the freshness in real time at the distribution site, and that consumers cannot obtain this information in real time. Therefore, it is desirable to develop a method for evaluating the freshness and maturity in real time at the distribution site using IMP, K, or FI values ​​as indicators, by practically performing simulations that incorporate transient changes such as the lethality and cooling processes at capture and slaughter, where there are large temperature changes in the meat, and the distribution and storage processes where the environmental temperature is controlled, without directly measuring the meat of edible animals. [Means for solving the problem]

[0028] The present invention has been made to meet these demands, and the means for solving the problem lies in providing a freshness / maturity evaluation device and a freshness / maturity evaluation method that can appropriately incorporate transitional changes and evaluate the freshness and / or maturity of edible animals in the distribution process, leading to the completion of the present invention described below. The gist of the present invention for solving the above problem is as follows.

[0029] (1) The freshness / ripeness evaluation device of the present invention for evaluating the freshness and / or maturity of an edible animal is characterized by comprising a temperature parameter calculation unit that calculates a temperature parameter relating to the temperature and storage time in any region inside the edible animal, which is a parameter based on the storage time and the temperature in any region inside the edible animal calculated using a non-steady heat conduction equation; a rate constant parameter calculation unit that calculates a rate constant parameter relating to the successive decomposition reaction of ATP-related compounds contained in the edible animal, which is a parameter set based on the rate constant of the edible animal calculated using the relationship between the storage time of the edible animal and the actual measured values ​​of concentrations of various ATP-related compounds; an ATP-related compound concentration calculation unit that calculates the concentration of an ATP-related compound using a successive decomposition reaction calculation model using the temperature parameter and the rate constant parameter; and a freshness / ripeness evaluation unit that calculates a K value and / or an FI value from the concentration of the ATP-related compound.

[0030] (2) The freshness / ripeness evaluation device of the present invention for evaluating the freshness and / or maturity of edible animals is characterized by comprising a rate constant parameter calculation unit that calculates a rate constant parameter for the sequential decomposition reaction of ATP-related compounds contained in the edible animal, the rate constant parameter being a parameter set based on a rate constant of the edible animal determined using the relationship between the storage time of the edible animal and the actual measured values ​​of concentrations of various ATP-related compounds; an ATP-related compound concentration calculation unit that calculates the concentration of the ATP-related compound using a sequential decomposition reaction calculation model that uses the storage temperature of the edible animal and the rate constant parameter; and a freshness / ripeness evaluation unit that calculates a K value and / or an FI value from the concentration of the ATP-related compound.

[0031] (3) In one embodiment of the present invention, the freshness / ripeness evaluation device according to (1) or (2) is characterized in that the edible animal is an aquatic animal.

[0032] (4) In one embodiment of the present invention, the freshness / maturity evaluation device described in (3) is characterized in that the aquatic animal is any one of sweetfish, mackerel, horse mackerel, flounder, bonito, pacific saury, yellowtail, red sea bream, yellowtail, Spanish mackerel, sardine, Japanese flying squid, Toyama shrimp, scallop, and sea urchin.

[0033] (5) In one embodiment of the present invention, the freshness / ripeness evaluation device according to (1) or (2) is characterized in that the edible animal is a livestock animal.

[0034] (6) In one embodiment of the present invention, the freshness / ripeness evaluation device described in (5) is characterized in that the livestock animal is any one of a cow, a chicken, a pig, and a wild boar.

[0035] (7) In one embodiment of the present invention, the freshness / ripeness evaluation device described in any one of (1) to (6) is characterized in that the number of rate constant parameters used is 2 or more and 10 or less.

[0036] (8) In one embodiment of the present invention, the freshness / ripeness evaluation device described in any one of (1) to (7) is characterized in that the freshness / ripeness evaluation unit further compares at least one of the K value, the FI value, or the IMP value with a predetermined threshold value to evaluate the freshness and / or maturity of the edible animal.

[0037] (9) In one embodiment of the present invention, the freshness / ripeness evaluation device described in any one of (1) to (7) is characterized in that the freshness / ripeness evaluation unit calculates an mK value from the concentration of the ATP-related compound, and further compares the mK value or both the mK value and the IMP value with a predetermined threshold value to evaluate the freshness and / or maturity of the edible animal.

[0038] (10) In one embodiment of the present invention, the freshness / ripeness evaluation device described in (8) is characterized in that it further includes a freshness / ripeness judgment unit that compares the evaluation result by the freshness / ripeness evaluation unit with a predetermined threshold value and judges the freshness and / or ripeness.

[0039] (11) In one embodiment of the present invention, the freshness / ripeness evaluation device described in (9) is characterized in that it further includes a freshness / ripeness judgment unit that compares the evaluation result by the freshness / ripeness evaluation unit with a predetermined threshold value and judges the freshness and / or ripeness.

[0040] (12) In one embodiment of the present invention, the freshness / ripeness evaluation device described in (10) is characterized in that the freshness / ripeness judgment unit has a function of comparing at least one of the K value, the FI value, or the IMP value with a predetermined threshold value, judging the freshness and / or the maturity of the edible animal, and displaying optimal recommended cooking information for the material depending on the judgment result.

[0041] (13) In one embodiment of the present invention, the freshness / ripeness evaluation device described in (11) is characterized in that the freshness / ripeness determination unit has a function of comparing the mK value or both the mK value and the IMP value with a predetermined threshold value, determining the freshness and / or maturity of the edible animal, and displaying optimal recommended cooking information for the material depending on the determination result.

[0042] (14) In one embodiment of the present invention, the freshness / maturity evaluation device described in any one of (10) to (13) above is characterized in that the freshness / maturity judgment unit has a mechanism for displaying any relay points on the transportation route in order on a map, and is equipped with a function for enabling the user to visually check on the map, when a relay point on the map is specified, the temperature change and freshness information at the corresponding location, as well as the freshness and storage temperature at the specified time.

[0043] (15) In one embodiment of the present invention, the freshness / ripeness evaluation device described in any one of (10) to (14) is characterized in that the freshness / ripeness judgment unit has a function of calculating necessary conditions such as optimized storage temperature, storage time, transportation method, transportation route, catch / slaughter date / time, and transportation start date / time that satisfy ordering conditions, and automatically inputting initial setting values ​​of transportation conditions that satisfy the needs of consumers.

[0044] (16) In one embodiment of the present invention, the freshness / ripeness evaluation device described in any one of (10) to (15) is characterized in that the freshness / ripeness judgment unit has a function of displaying warning information when an infectious disease occurs among distribution personnel in the distribution route, and when it determines that the food is inedible or that considerable caution is required based on the fisherman, slaughterer, processor, market, and distribution personnel data, distribution route information, and processing information based on sterilization and disinfection data, and the freshness / ripeness judgment results.

[0045] (17) In one embodiment of the present invention, the freshness / ripeness evaluation device according to any one of (1) to (16) is provided in a refrigerator / freezer.

[0046] (18) The freshness / ripeness evaluation method of the present invention for evaluating the freshness and / or maturity of an edible animal includes a temperature parameter calculation step of calculating a temperature parameter relating to the temperature and storage time in any region inside the edible animal, the temperature parameter being based on the storage time and the temperature in any region inside the edible animal calculated using a non-steady heat conduction equation; a rate constant parameter calculation step of calculating a rate constant parameter relating to the successive decomposition reaction of ATP-related compounds contained in the edible animal, the rate constant being a parameter set based on the rate constant of the edible animal calculated using the relationship between the storage time of the edible animal and the actual measured values ​​of concentrations of various ATP-related compounds; an ATP-related compound concentration calculation step of calculating the concentration of an ATP-related compound using a successive decomposition reaction calculation model using the temperature parameter and the rate constant parameter; and a freshness / ripeness evaluation step of calculating a K value and / or an FI value from the concentration of the ATP-related compound.

[0047] (19) The freshness / ripeness evaluation method of the present invention for evaluating the freshness and / or maturity of an edible animal is characterized by comprising a rate constant parameter calculation step of calculating a rate constant parameter for the sequential decomposition reaction of an ATP-related compound contained in the edible animal, the rate constant parameter being a parameter set based on a rate constant of the edible animal determined using the relationship between the storage time of the edible animal and actual measured values ​​of concentrations of various ATP-related compounds; an ATP-related compound concentration calculation step of calculating the concentration of the ATP-related compound using a sequential decomposition reaction calculation model using the storage temperature of the edible animal and the rate constant parameter; and a freshness / ripeness evaluation step of calculating a K value and / or an FI value from the concentration of the ATP-related compound.

[0048] (20) In one embodiment of the present invention, the freshness / ripeness evaluation method according to (18) or (19) is characterized in that the edible animal is an aquatic animal.

[0049] (21) In one embodiment of the present invention, in the freshness / maturity evaluation method described in (20) above, the aquatic animal is any one of sweetfish, mackerel, horse mackerel, flounder, bonito, pacific saury, yellowtail, red sea bream, yellowtail, Spanish mackerel, sardine, Japanese flying squid, Toyama shrimp, scallop, and sea urchin.

[0050] (22) In one embodiment of the present invention, the freshness / ripeness evaluation method according to (18) or (19) is characterized in that the food animal is a livestock animal.

[0051] (23) In one embodiment of the present invention, the freshness / ripeness evaluation method according to (22) is characterized in that the livestock animal is any one of a cow, a chicken, a pig, and a wild boar.

[0052] (24) In one embodiment of the present invention, the freshness / ripeness evaluation method described in any one of (18) to (23) is characterized in that the number of the rate constant parameters is 2 or more and 10 or less.

[0053] (25) In one embodiment of the present invention, the freshness / ripeness evaluation method described in any one of (18) to (24) is characterized in that the freshness / ripeness evaluation step further compares at least one of the K value, the FI value, or the IMP value with a predetermined threshold value to evaluate the freshness and / or maturity of the edible animal.

[0054] (26) In one embodiment of the present invention, the freshness / ripeness evaluation method described in any one of (18) to (24) is characterized in that the freshness / ripeness evaluation step calculates an mK value from the concentration of the ATP-related compound, and further compares the mK value or both the mK value and the IMP value with a predetermined threshold value to evaluate the freshness and / or maturity of the edible animal.

[0055] (27) In one embodiment of the present invention, the freshness / ripeness evaluation method described in (25) is characterized in that it further includes a freshness / ripeness determination step of comparing the evaluation result from the freshness / ripeness evaluation step with a predetermined threshold value to determine the freshness and / or ripeness.

[0056] (28) In one embodiment of the present invention, the freshness / ripeness evaluation method described in (26) is characterized in that it further includes a freshness / ripeness determination step of comparing the evaluation result by the freshness / ripeness evaluation step with a predetermined threshold value to determine the freshness and / or ripeness.

[0057] (29) In one embodiment of the present invention, the freshness / ripeness evaluation method described in (27) is characterized in that the freshness / ripeness determination step includes a function of comparing at least one of the K value, the FI value, or the IMP value with a predetermined threshold value to determine the freshness and / or the maturity of the edible animal, and displaying optimal recommended cooking information for the material depending on the determination result.

[0058] (30) In one embodiment of the present invention, the freshness / ripeness evaluation method described in (28) is characterized in that the freshness / ripeness determination step includes a function of comparing the mK value or both the mK value and the IMP value with a predetermined threshold value to determine the freshness and / or maturity of the edible animal, and displaying optimal recommended cooking information for the material depending on the determination result.

[0059] (31) In one embodiment of the present invention, the freshness / maturity evaluation method described in any one of (27) to (30) is characterized in that the freshness / maturity determination step has a mechanism for displaying any relay points on the transportation route in order on a map, and includes a function for enabling visual confirmation of temperature change and freshness information at the corresponding point on the map, as well as freshness and storage temperature at the specified time, when a relay point on the map is specified.

[0060] (32) In one embodiment of the present invention, the freshness / maturity evaluation method described in any one of (27) to (31) is characterized in that the freshness / maturity determination step includes a function of calculating necessary conditions such as optimized storage temperature, storage time, transportation method, transportation route, catch / slaughter date / time, and transportation start date / time that satisfy ordering conditions, and automatically inputting initial setting values ​​of transportation conditions that satisfy the needs of consumers.

[0061] (33) In one embodiment of the present invention, the freshness / ripeness evaluation method described in any one of (27) to (32) is characterized in that the freshness / ripeness determination step includes a function of displaying warning information when an infectious disease occurs among distribution personnel in the distribution route, and when it is determined that the food is inedible or that considerable caution is required based on the data on fishermen, slaughterers, processors, market personnel, and distribution personnel, distribution route information, and processing information based on sterilization and disinfection data, and the freshness / ripeness determination results.

[0062] (34) In one embodiment of the present invention, the freshness / ripeness evaluation method according to any one of (18) to (33) is provided in a refrigerator / freezer.

[0063] In order to easily set the temperature parameters, the number of divisions (area size) of the temperature region determined by the above-mentioned unsteady heat conduction equation can be set according to the purpose, and the temperature parameters can be set. That is, the temperature parameters are set by calculating the storage time and the temperature or temperature change in any region within the edible animal using the unsteady heat conduction equation from the type and morphological information of the edible animal, the temperature of the crushed ice in which the edible animal and its meat are immersed during the distribution process, and the storage temperature around the edible animal. This makes it possible to set the reaction temperature with the same accuracy as the temperature in any region within the actual edible animal, and therefore makes it possible to achieve a higher accuracy in the simulation using the constitutive equation for the successive decomposition reaction of ATP-related compounds.

[0064] Within the same food-producing animal species, differences in heat conduction due to differences in morphology such as fat distribution and size of the individual are small, so the decomposition reactions of ATP-related compounds only need to take into account the effect of temperature in any given region within the food animal.

[0065] In addition, the decomposition reaction of ATP-related compounds in food animals is originally an enzyme reaction (Non-Patent Document 3), and it is necessary to consider the enzyme and substrate, the enzyme-substrate complex, and the enzyme-product complex. However, the decomposition reaction of ATP-related compounds can be simplified as one decomposition reaction from the enzyme and substrate to the release of the target product, because the product is immediately released from the enzyme-product complex, and can be expressed by a sequential decomposition reaction constitutive formula consisting of ATP → ADP, ADP → AMP, AMP → IMP, IMP → HxR, HxR → Hx, ATP → ADP, ADP → AMP, AMP → AdR, AdR → HxR, HxR → Hx, or ATP + ADP + AMP → IMP, IMP → HxR + Hx, and their reverse reactions. Effect of the Invention

[0066] According to the present invention as described above, it is possible to appropriately incorporate transitional changes to evaluate the freshness and / or maturity of edible animals from the time of capture and slaughter through to distribution and storage, and to determine the quality of the freshness and / or maturity of the edible animals. [Brief description of the drawings]

[0067] [Figure 1] FIG. 1 is a diagram showing a schematic configuration of an apparatus for evaluating the freshness and maturity of edible animals according to one embodiment. [Diagram 2] FIG. 1 is a diagram showing the overall process flow of a method for evaluating and determining the freshness and maturity of edible animals. [Diagram 3] FIG. 1 shows an example of a Cartesian coordinate system (origin and coordinate axes) for food animal positions in setting temperature parameters. [Figure 4] FIG. 1 is a diagram showing an example of a consecutive reaction in setting a rate constant parameter. [Diagram 5] FIG. 1 is a diagram showing an example of a consecutive reaction in setting a rate constant parameter. [Figure 6] FIG. 13 is a diagram showing an example of the results of the cooling process of the surface and center parts of flounder when the storage temperature is 0° C. [Figure 7] FIG. 13 is a diagram showing an example of a simulation result of ATP-related compound concentration at a storage temperature of 0° C. [Figure 8] FIG. 13 is a diagram showing an example of a simulation result of the K value at a storage temperature of 0° C. [Figure 9] FIG. 13 is a diagram showing an example of a simulation result of an FI value at a storage temperature of 0° C. [Figure 10] FIG. 1 is a diagram showing a comparative example of the IMP value at a storage temperature of 0° C. between the actual measured value (see Non-Patent Document 4) and the simulated value for the same storage time. [Figure 11] FIG. 13 is a diagram showing an example of a simulation result of ATP-related compound concentration at a storage temperature of 10° C. [Figure 12] FIG. 13 is a diagram showing an example of a simulation result of the K value at a storage temperature of 10° C. [Figure 13] FIG. 13 is a diagram showing an example of a simulation result of an FI value at a storage temperature of 10° C. [Figure 14] FIG. 1 is a diagram showing a comparative example of the IMP value at a storage temperature of 10° C. between the actual measured value (see Non-Patent Document 4) and the simulated value for the same storage time. [Figure 15]FIG. 13 is a diagram showing an example of a comparison between actual measurement and simulation K values. [Figure 16] FIG. 13 is a diagram showing a comparison of actual measurement and simulation FI values. [Figure 17] FIG. 13 is a diagram showing an example of a screen on which the calculation results of the freshness evaluation and the ripeness degree are output. [Figure 18] FIG. 1 is a diagram showing an example of a consecutive reaction in setting a rate constant parameter. [Figure 19] FIG. 13 is a diagram showing a comparison between actual and simulated ATP+ADP+AMP values ​​for sweetfish stored at 15° C. [Figure 20] FIG. 13 is a diagram showing a comparison between actual and simulated IMP values ​​for sweetfish stored at a temperature of 15° C. [Figure 21] FIG. 13 is a diagram showing a comparison between actual and simulated HxR+Hx values ​​for sweetfish stored at a temperature of 15° C. [Figure 22] FIG. 13 is a diagram showing a comparison between actual and simulated K values ​​for sweetfish at a storage temperature of 15° C. [Diagram 23] FIG. 13 is a diagram showing a comparison between actual measurement and simulation of K values ​​of chub mackerel. [Figure 24] FIG. 13 is a diagram showing a comparison between actual measurement and simulated K values ​​of horse mackerel. [Diagram 25] FIG. 13 is a diagram showing a comparison between actual measurement and simulation K values ​​of a cow. [Figure 26] FIG. 13 is a diagram showing a comparison between actual measurement and simulation of K values ​​of chickens. [Figure 27] FIG. 1 shows a comparison between actual and simulated ATP-related compound concentrations in Japanese pacific flying squid. [Figure 28] FIG. 1 shows a comparison between actual and simulated ATP-related compound concentrations in Japanese pacific flying squid. [Figure 29] FIG. 13 is a diagram showing an example of display of calculation results. [Diagram 30] FIG. 13 is a diagram showing an example of display of calculation results. [Diagram 31] FIG. 13 is a diagram showing an example of display of calculation results. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0068] The following describes in detail the embodiments of the present invention. However, the description of the components described below is a representative example of the embodiments of the present invention, and can be modified as appropriate without departing from the spirit of the present invention.

[0069] FIG. 1 is a diagram showing a schematic configuration of an apparatus 1 for evaluating freshness and maturity of edible animals according to an embodiment. The apparatus 1 for evaluating freshness and maturity of edible animals calculates the time change of the K value and / or the FI value by obtaining the time change of the concentration of various components by a successive decomposition reaction constitutive formula consisting of ATP→ADP, ADP→AMP, AMP→IMP, IMP→HxR, HxR→Hx, ATP→ADP, ADP→AMP, AMP→AdR, AdR→HxR, HxR→Hx, or ATP+ADP+AMP→IMP, IMP→HxR+Hx and their reverse reactions, using a simulation. Furthermore, the apparatus 1 for evaluating freshness and maturity calculates the storage time until at least one of the K value, FI value, or IMP value reaches a preset value (predetermined threshold value) based on the time change of at least one of the K value, FI value, or IMP value, and at least one of the K value, FI value, or IMP value at the set storage time (predetermined threshold value). Furthermore, the freshness / ripeness evaluation device 1 compares the evaluation result with a preset threshold value (predetermined threshold value) to determine the quality of freshness and / or maturity of the edible animals. To this end, the freshness / ripeness evaluation device 1 is equipped with an input device 2, an output device 3, a data storage device 4, and a calculation device 5.

[0070] The input device 2 is composed of, for example, a keyboard, a mouse, an RF (radio frequency) tag reader, etc., and is used by the user to input data necessary for the simulation, etc. The output device 3 is composed of, for example, a display device, a printer device, etc., and is used to output the simulation results, etc. The data storage device 4 is used to store the data necessary for the simulation, the simulation results, etc.

[0071] The calculation device 5 executes various processes in the simulation and evaluation of the freshness and / or maturity of the edible animals. To this end, the calculation device 5 is provided with a working memory 6 that functions to temporarily store data and processing results required for the processes performed by the calculation device 5, as well as a data input unit 7, a parameter setting unit 8, a calculation execution unit 9, and a data output unit 10, each of which is configured as a computer program.

[0072] The data input unit 7 registers data inputted by the input device 2 and data read from the data storage device 4 in response to an instruction via the input device 2 in the working memory 6. The data in this case may include livestock animal species data, aquatic animal species data, breed data, morphological data (size data, weight data, etc.), fishing, slaughter, farming, and livestock farming location data (map data, longitude and latitude data, etc.), fishing and slaughter time data, fishing, livestock, meat processing, transportation, sales, wholesale, market, and distribution related person data (affiliation data (detailed data on affiliated ship, farm, ranch, pig farm, chicken farm, etc.), name data, health condition data, infectious disease data (Coronavirus Disease 2019 (COVID-19, etc.), bacterial food poisoning (Vibrio parahaemolyticus, E. coli, Salmonella, Campylobacter, Staphylococcus aureus, E. coli, Clostridium perfringens, etc.), viral food poisoning (Norovirus, etc.), data on killing method (decapitation after stunning, decapitation without stunning, decapitation after stunning using gas, beating to death, ice killing, bleeding killing, live killing, nerve killing, suffocation, etc.), storage temperature data (actual measurement data that records the change in storage temperature against the storage time), storage start time data, storer data, ice data (ice slurry data, crushed ice data, powdered ice data, temperature Examples of the data include: ice and water ratio data, seawater salinity concentration data during ice making, transport box data (material data, size data, heat transfer property data, etc.), pasteurization and sterilization data (treatment method data, treatment time data, treatment date and time data, effect data, etc.), ice pack data (type data, amount used data, manufacturing location data, etc.), actual measurement data of ATP-related reaction product concentration changes at two or more different storage temperatures for the same edible animal species (literature value data, actual measurement value data, etc.), constant data required for solving the unsteady heat conduction equation for each edible animal species (thermal conductivity k, density ρ of edible animal meat, specific heat c, heat generation Q, etc.). Note that a part of the data may be obtained by creating a database in which edible animal species are classified in advance by the time of capture and the place of capture, and connecting the database to the data storage device 4 to read the required data.

[0073] The parameter calculation unit 8 calculates temperature parameters and rate constant parameters, and for that purpose, includes a temperature parameter calculation unit 11 that calculates temperature parameters and a rate constant parameter calculation unit 12 that calculates rate constant parameters. Here, the temperature parameter is a parameter related to temperature required for calculation of the ATP-related reaction compound used in the sequential decomposition reaction formula consisting of ATP → ADP, ADP → AMP, AMP → IMP, IMP → HxR, HxR → Hx, ATP → ADP, ADP → AMP, AMP → AdR, AdR → HxR, HxR → Hx, or ATP + ADP + AMP → IMP, IMP → HxR + Hx, and their reverse reactions in this embodiment, and the rate constant parameter is a parameter required for calculation of the concentration of the ATP-related reaction compound by the sequential decomposition reaction formula consisting of ATP → ADP, ADP → AMP, AMP → IMP, IMP → HxR, HxR → Hx, ATP → ADP, ADP → AMP, AMP → AdR, AdR → HxR, HxR → Hx, or ATP + ADP + AMP → IMP, IMP → HxR + Hx, and their reverse reactions. The calculation of the temperature parameters by the temperature parameter calculation unit 11 of the parameter calculation unit 8 and the calculation of the rate constant parameters by the rate constant parameter calculation unit 12 of the parameter calculation unit 8 will be described in detail later.

[0074] The evaluation calculation execution unit 9 has an ATP related compound concentration calculation unit 13, a freshness / maturity evaluation unit 14, and a freshness / maturity determination unit 15. The ATP related compound concentration calculation unit 13 calculates the concentration change of the ATP related compound by simulation. The freshness / maturity evaluation unit 14 evaluates the freshness and / or maturity of the edible animal, and specifically, calculates the storage time until at least one of the K value, FI value, or IMP value reaches a preset value (predetermined threshold value) based on the time change of at least one of the K value, FI value, or IMP value, and at least one of the K value, FI value, or IMP value of the edible animal at the preset storage time (predetermined threshold value). Furthermore, the freshness / maturity determination unit 15 compares the evaluation result by the freshness / maturity evaluation unit 14 with a preset threshold value (predetermined threshold value) to determine the quality of the freshness and / or maturity of the edible animal. Based on these freshness and maturity evaluation results and / or judgment results, it is also possible to display information such as optimal recommended cooking information for the ingredients on the output device 3 via an internet line, etc. Furthermore, in the event of an outbreak of an infectious disease among distributors along the distribution route (particularly Coronavirus Disease 2019 (COVID-19), bacterial food poisoning (Vibrio parahaemolyticus, pathogenic E. coli, Salmonella, Campylobacter, Staphylococcus aureus, Enterohemorrhagic E. coli, Clostridium perfringens, etc.), or viral food poisoning (Norovirus, etc.)), it is also possible to display warning information on the output device 3 via an internet line, etc., when it is determined that the food is inedible or requires considerable caution based on the distribution route information, processing information based on sterilization and sterilization data, and the freshness and maturity evaluation results and / or judgment results. Details of the calculation of the concentration change of ATP-related compounds by the ATP-related compound concentration calculation unit 13, the calculation of at least one of the K value, FI value, or IMP value by the freshness / ripeness evaluation unit 14, and the determination of the freshness and / or maturity of the edible animals by the freshness / ripeness determination unit 15 will be described later.

[0075] To explain in more detail how the terms are used in this specification, "evaluation" refers to indicating a numerical value for freshness or maturity, while "judgment" refers to making a distinction or determining a hierarchy by comparing the numerical value obtained through evaluation with a separately set threshold value.

[0076] The data output unit 10 outputs data that needs to be sent to the output device 3 for processing in the arithmetic device 5 and data that needs to be stored in the data storage device 4 .

[0077] The freshness / maturity evaluation method performed by the freshness / maturity evaluation device having the above-mentioned configuration will be described below. FIG. 2 is a diagram showing the overall process flow of the freshness / maturity evaluation method for edible animals. As shown in FIG. 2, the freshness / maturity evaluation method includes the following processes: calculation of temperature parameters by the temperature parameter calculation unit 11 of the parameter calculation unit 8 by simulation (step S1); calculation of rate constant parameters by the rate constant parameter calculation unit 12 of the parameter calculation unit 8 by simulation (step S2); calculation of ATP-related compound concentrations by the ATP-related compound concentration calculation unit 13 of the evaluation calculation execution unit 9 by simulation (step S3); evaluation of freshness and / or maturity by the freshness / maturity evaluation unit 14 of the evaluation calculation execution unit 9 (calculation of K value and / or FI value) (step S4); and judgment of freshness and / or maturity of edible animals by the freshness / maturity judgment unit 15 of the evaluation calculation execution unit 9 (step S5). Note that step S1 may not be executed and the process may start directly from step S2. In that case, step S2 is executed after the storage temperature data is read from the data storage device 4 and registered in the working memory 6. Each of these processing steps will be described in detail below.

[0078] First, the temperature parameter calculation unit 11 calculates temperature parameters by simulation (step S1). The temperature parameter setting conditions set in step S1 will be described using an aquatic animal as an example of an edible animal. Note that the present invention is not limited to aquatic animals, and embodiments of edible animals are also included in the technical scope of the present invention. First, the temperature calculation parameter unit 11 obtains data registered in the working memory 6, such as constant data (thermal conductivity k, density ρ, specific heat c, and heat generation Q) required for solving the unsteady heat conduction equation determined for each edible animal species, storage temperature, storage start time, size of the edible animal (width, length, and height), temperature of the edible animal immediately before the start of storage, and position P (X coordinate, Y coordinate, Z coordinate) of the edible animal to be calculated, from the data storage device 4. FIG. 3 is a diagram showing an example of a Cartesian coordinate system (origin and coordinate axes) of the position P of the edible animal in setting the temperature parameters. In addition, the coordinate system for the position P of the edible animal in the present invention may be not only the orthogonal coordinate system, but also a cylindrical coordinate system, an oblique coordinate system, a polar coordinate system, or a spherical coordinate system, and embodiments obtained by appropriately combining the above coordinate systems are also included in the technical scope of the present invention.

[0079] The temperature calculation parameter unit 11 uses the temperature of the edible animal immediately before the start of storage as an initial condition, solves the unsteady heat conduction equation under boundary conditions using a constant data set necessary for solving the unsteady heat conduction equation corresponding to the desired edible animal species, and records the change in temperature at the position P of the edible animal as a temperature parameter changing over time in the working memory 6. Note that, as a result of the inventors actually measuring the temperature at an arbitrary point on the edible animal, they have come to the conclusion that the change in temperature over time (temperature parameter) at that point can be expressed by a solution to the unsteady heat conduction equation.

[0080] In addition, using flounder as an example, the constant data (thermal conductivity k, density ρ, specific heat c, heat generation Q) required to solve the unsteady heat conduction equation calculated based on actual measurement data are shown below. k=0.4643 ρ=999.8 c=3645.3 Q=0

[0081] Although the decomposition of ATP-related compounds generates heat, this heat is small enough to be ignored (Q=0) compared with cooling for the purpose of maintaining the freshness of food animals.

[0082] The boundary conditions used in the present invention can be determined by the heat flux between the surface of the food animal and the environment. If the environment is liquid or gas, it is sufficient to know the environmental temperature and heat transfer coefficient. The heat transfer coefficient can be directly obtained experimentally or estimated using heat transfer engineering.

[0083] Next, the rate constant parameter calculation unit 12 calculates the rate constant parameters by simulation (step S2). FIG. 4 is a diagram showing an example of a successive reaction in setting the rate constant parameters. The parameter setting conditions set in step S2 will be explained using the successive reaction shown in FIG. 4 as an example. In the successive reaction shown in the figure, the intermediate product ADP, which is the target product, is produced from ATP in an edible animal, the intermediate product ADP further produces the intermediate product AMP, which further produces the intermediate product IMP, which further produces the intermediate product HxR, which further produces the product Hx.

[0084] If the molar concentration of ATP in a food animal is C(ATP), the reaction rate r1 from ATP in a food animal to the intermediate product ADP at a certain temperature t is expressed by the following equation (1).

[0085] r1 = k1 × C(ATP) (1) In the above equation (1), k1 is the reaction rate constant.

[0086] Furthermore, if the molar concentration of the intermediate product ADP in food-producing animals is C(ADP), the reaction rate r2 from the intermediate product ADP to the intermediate product AMP is expressed by the following equation (2).

[0087] r2 = k2 × C(ADP) (2) In the above equation (2), k2 is the reaction rate constant.

[0088] Furthermore, if the molar concentration of the intermediate product AMP in food-producing animals is C(AMP), the reaction rate r3 from the intermediate product AMP to the intermediate product IMP is expressed by the following equation (3).

[0089] r3 = k3 × C(AMP) (3) In the above equation (3), k3 is the reaction rate constant.

[0090] Furthermore, if the molar concentration of the intermediate product IMP in an edible animal is C(IMP), the reaction rate r4 from the intermediate product IMP to the product HxR is expressed by the following equation (4).

[0091] r4 = k4 × C(IMP) (4) In the above equation (4), k4 is the reaction rate constant.

[0092] Furthermore, if the molar concentration of the intermediate product HxR in the food animal is C(HxR), the reaction rate r5 from the intermediate product HxR to the product Hx is expressed by the following equation (5).

[0093] r5 = k5 × C(H × R) (5) In the above equation (5), k5 is the reaction rate constant.

[0094] Next, the molar concentration of each component corresponding to the reaction time (storage time) is estimated at a predetermined time interval in the sequential reaction in Fig. 4. Specifically, the simultaneous ordinary differential equations are established by simultaneously setting up the reaction rate equations (1) to (5) above and the following equations (6) to (11), and the simultaneous equations are then numerically integrated to sequentially estimate the molar concentration of each component.

[0095] dC(ATP) / dt = -r1 (6) dC(ADP) / dt = r1 - r2 (7) dC(AMP) / dt=r2-r3 (8) dC(IMP) / dt = r3 - r4 (9) dC(HxR) / dt=r4-r5 (10) dC(Hx) / dt = r5 (11)

[0096] The rate constant parameters are determined by the following method. First, the actual measured values ​​of the ATP-related reaction product concentration change at two or more different storage temperatures of the same edible animal species (literature values ​​and actual measured values ​​stored in the data storage device 4) are referenced, and the actual measured values ​​of the concentrations of each component at the storage temperature and storage time are obtained. Next, at the storage temperature, the initial values ​​of any rate constants are substituted into k1, k2, k3, k4, and k5, and the reaction rate equations of the above formulas (1) to (5) and the following formulas (6) to (11) are simultaneously established to set up simultaneous ordinary differential equations, which are then numerically integrated to estimate the molar concentrations of each component. The sum of the squares of the differences between the actual measured values ​​at the storage temperature and the molar concentrations of each component when the any rate constant is used is calculated, and the value of the rate constant is changed so that the sum of the squares of the differences becomes smaller, thereby calculating each rate constant at each storage temperature. In the nonlinear programming problem of determining the rate constant parameters of the concentration changes, a generalized reduced gradient method, an evolutionary method, or the like can be appropriately selected and used.

[0097] If the reaction rate constants at two or more different storage temperatures for the same edible animal species can be determined, it becomes possible to calculate the relational equation between each rate constant of the successive reactions and temperature at an arbitrary temperature for the edible animal species. Note that the relational equation between each rate constant of the successive reactions and temperature may be a linear polynomial (first-order equation) or polynomial interpolation, and can be appropriately selected and used.

[0098] In this way, the rate constant parameters that minimize the sum of squares, i.e., the rate constant parameters k1, k2, k3, k4, and k5 that best fit the measured data, are determined, and the reaction rate equation is determined, which can then be used to determine the relationship between temperature and the reaction rate equation. Using flounder as an example, the relationship between the rate constant and temperature, calculated based on the measured data in Non-Patent Document 4, using a linear polynomial (first-order equation) of the reaction temperature and rate constant and polynomial interpolation in combination, is shown below. k1 = 0.0018 × t + 0.0647 (12) k2 = 0.0192 × t 2+0.1788×t+0.4279···(13) k3=-0.0123×t 2 +0.0643×t+0.8286···(14) k4 = 0.0001 × t 2 -0.0002×t+0.0017···(15) k5 = 0.002 × t + 1.2874 (16) In the above formulas (12) to (16), t is the storage temperature (° C.).

[0099] The above-mentioned relational equations between temperature and each rate constant of the successive reactions are stored in advance in the data storage device 4 for each edible animal species, and an appropriate rate constant relational equation is calculated based on the edible animal species information selected in the input unit 2 and the temperature parameters calculated by the reaction temperature parameter calculation unit 11 in step S1, or the relational equation between temperature and rate constant may be calculated each time according to step S2 based on the actual measurement data of the ATP-related compound concentration stored in advance in the data storage device 4 for each edible animal species. Note that step S1 may not be executed, and step S2 may be started directly. In that case, step S2 is executed after reading the storage temperature data from the data storage device 4 and registering it in the working memory 6. Each rate constant can be appropriately changed depending on the storage time to obtain a simulation result that is more closely matched to the actual measurement value.

[0100] Furthermore, the ATP-related compound concentration calculation unit 13 calculates the concentration of the ATP-related compound (step S3). In step S3, based on the relational equation between the temperature parameter selected in step S1 and the rate constant selected in step S2, specifically, simultaneous ordinary differential equations are set up by simultaneously setting the reaction rate equations (1) to (5) and the equations (6) to (11) described above, and the time change of the molar concentration of each component is estimated by numerically integrating the simultaneous ordinary differential equations. In addition, the numerical integration method can be appropriately selected and used, such as the Runge-Kutta method, the Runge-Kutta-Gill method, the Euler method, and the Gear method. In addition, by accumulating the same type of data obtained in the same manner, machine learning or the like can be performed based on the data stored in the data storage device 4 to improve the accuracy of the data set.

[0101] Furthermore, in the above description, the ATP-related compound concentration calculation method for the five-step sequential reaction of ATP→ADP, ADP→AMP, AMP→IMP, IMP→HxR, and HxR→Hx has been described, but the ATP-related compound concentration may be calculated for a sequential reaction of two or more steps. Here, the ATP-related compound concentration calculation method for the two-step sequential reaction of ATP+ADP+AMP→IMP, IMP→HxR+Hx shown in FIG. 5 will be described below.

[0102] If the molar concentration of the sum of the concentrations of ATP, ADP, and AMP in an edible animal is C(ATP+ADP+AMP), the reaction rate r6 from the sum of ATP, ADP, and AMP in an edible animal to the intermediate product IMP at a certain storage temperature t (℃) is expressed by the following equation (17).

[0103] r6=k6×C(ATP+ADP+AMP)...(17) In the above equation (17), k6 is the reaction rate constant.

[0104] Furthermore, if the molar concentration of the intermediate product IMP in food-producing animals is C(IMP), the reaction rate r7 from the intermediate product IMP to the product (the sum of HxR and Hx) is expressed by the following equation (18).

[0105] r7 = k7 × C(IMP) (18) In the above equation (18), k7 is the reaction rate constant.

[0106] Next, the molar concentration of each component corresponding to the storage time is estimated at a predetermined time interval in the sequential reaction in Fig. 5. Specifically, the reaction rate equations (17) and (18) above and the following equations (19) to (21) are simultaneously set up to establish simultaneous ordinary differential equations, and analytical solutions (22) to (24) are obtained.

[0107] dC(ATP+ADP+AMP) / dt=-r6···(19) dC(IMP) / dt = r6 - r7 (20) dC(HxR+Hx) / dt=r7 (21)

[0108] [ATP+ADP+AMP]=[ATP+ADP+AMP] 0 ×exp(-k6×t) (22) [IMP] = {k6 × [ATP + ADP + AMP] 0 / (k7-k6)}×(exp(-k6×t)-exp(-k7×t))···(23) [HxR+Hx]=[ATP+ADP+AMP] 0 ×[1-{k7×exp(-k6×t)-k6×exp(-k7×t)} / (k7-k6)]···(24) In addition, [ATP + ADP + AMP] 0 is the initial concentration of ATP, ADP, and AMP, t is the storage time, [ATP+ADP+AMP] is the concentration of ATP, ADP, and AMP at storage time t, [IMP] and [HxR+Hx] are the concentrations of IMP, HxR, and Hx at storage time t, respectively. In other words, when formulas (22) to (24) are used, it is possible to calculate each concentration by directly substituting the storage time for t without using numerical integration.

[0109] In addition, the reaction rate equation is determined by determining the rate constant parameters k6 and k7 that minimize the sum of squares so as to best fit the measured data, and the relationship between temperature and the reaction rate equation can be determined using these.

[0110] The number of the rate constant parameters is not particularly limited, but is preferably 10 or less from the viewpoint of calculation errors and an increase in the number of steps required for parameter determination, and is more preferably 5 or less, and even more preferably 2, from the viewpoint of improving calculation accuracy. The reason is that the value of the rate constant is changed so that the sum of the squares of the differences between the measured data is small, and each rate constant at each storage temperature is determined. However, when the number of rate constant parameters is greater than 10, the number of parameter combinations increases, and the calculation work takes more time, and the uniqueness of the solution cannot be guaranteed, and multiple combinations are possible. In addition, the error in the numerical integration calculation increases as the number of parameters increases. On the other hand, when the number of the rate constant parameters is 2, not only a numerical analysis solution but also an analytical solution can be obtained, eliminating errors, and the parameters can be determined in a short time.

[0111] Next, the freshness / maturity evaluation unit 14 evaluates the freshness / maturity (step S4). In step S4, the freshness / maturity evaluation unit 14 calculates the time change of the K value and / or the FI value based on the simulation value of the ATP-related compound concentration calculated in step S3. In addition, the freshness / maturity evaluation unit 14 can calculate the storage time until at least one of the K value, FI value, and IMP value reaches a preset value (predetermined threshold value) based on the time change of at least one of the K value, FI value, and IMP value, and at least one of the K value, FI value, and IMP value at the set storage time (predetermined threshold value), and can also calculate back what date and time to start catching and transporting. In addition, these calculated evaluation information can be sent to the data output unit 10 as necessary.

[0112] Finally, the freshness and maturity determination unit 15 determines the freshness and maturity (step S5). In step S5, the freshness and maturity determination unit 15 compares the evaluation result by the freshness and maturity evaluation unit 14 with a preset threshold value (predetermined threshold value) to determine the quality of the freshness and / or maturity of the edible animal. For example, the freshness and maturity evaluation unit 14 detects the maximum value of a certain component (for example, the IMP value, which is an umami component) in advance, and then the freshness and maturity determination unit 15 determines the maturity at a certain storage time using a specified judgment standard (predetermined threshold value). Furthermore, the freshness and maturity determination unit 15 can calculate necessary conditions such as optimized storage temperature and storage time based on these calculation results, and automatically input them into the transportation conditions at the time of ordering. The threshold value (predetermined threshold value) used for comparison can be arbitrarily set by the user of this device. In addition, these calculated evaluation information are sent to the data output unit 10 as necessary. There are various definitions of maturity, but here, as an example, the maturity of an edible animal at storage time T is defined by the following equation (25).

[0113] Degree of maturation at storage time T (%) = (Concentration of umami component at storage time T (IMP value) ÷ Maximum concentration of umami component (IMP maximum value)) × 100 (25)

[0114] The method of determination using formula (25) is merely an example, and the actual ripening degree determination standard (predetermined threshold value) can be set arbitrarily by the user of this device. For example, it is also possible to determine that ripening has occurred when the concentration of the IMP value reaches a certain threshold value without using formula (25).

[0115] Furthermore, it is also possible to judge the quality of freshness and / or maturity of food animals based on the relationship between the K value and / or the FI value and the IMP value.

[0116] Based on the judgment results by the freshness / ripeness judgment unit 15, it is also possible to display information such as optimal recommended cooking information for the ingredients on the output device 3 via an internet line, etc. Furthermore, in the event of an outbreak of an infectious disease among distributors along the distribution route (particularly Coronavirus Disease 2019 (COVID-19), bacterial food poisoning (Vibrio parahaemolyticus, pathogenic E. coli, Salmonella, Campylobacter, Staphylococcus aureus, Enterohemorrhagic E. coli, Clostridium perfringens, etc.), or viral food poisoning (Norovirus, etc.)), it is also possible to display warning information on the output device 3 via an internet line, etc., when it is judged that the food is inedible or that considerable caution is required based on the fisherman, slaughterer, processor, market, and distributor data, distribution route information, and processing information based on sterilization and disinfection data, and the freshness / ripeness judgment results.

[0117] Example 1 In this embodiment, an example in which the freshness / ripeness evaluation device 1 was used to calculate the ATP-related compound concentrations, K value, and FI value in flounder will be described.

[0118] The relational equations between the storage temperature and various rate constants for flounder using the freshness / ripeness evaluation device 1 are those obtained by using the above-mentioned equations (12) to (16), and the constant data required for solving the unsteady heat conduction equation is the constant data for flounder (k=0.4643, ρ=999.8, c=3645.3, Q=0) that are stored in advance in the data storage device 4. Fig. 6 is a diagram showing an example of the results of the cooling process of the surface and center parts of a flounder when the storage temperature is set to 0°C. FIG. 6 shows the results of the cooling process of the fish body center P (0,20,0) and fish body surface P (1.5,20,0) when the temperature of the surface and center of the flounder immediately before the start of storage is 20°C, the flounder width (X coordinate) is 3 cm, the length (Y coordinate) is 40 cm, and the height (Z coordinate) is 40 cm, the initial ATP molar concentration is 10 μm / g, the storage time is 170 hours, and the storage temperature is 0°C (here, values ​​from 0 minutes to 400 minutes of storage time). FIG. 7 shows an example of the simulation result of the ATP-related compound concentration at a storage temperature of 0°C. FIG. 7 shows the relationship between the change in the ATP-related compound concentration and the storage time using the temperature parameter of the fish body center P (0,20,0). FIG. 8 shows an example of the simulation result of the K value at a storage temperature of 0°C, and FIG. 9 shows an example of the simulation result of the FI value at a storage temperature of 0°C. Note that FIG. 8 shows the relationship between the K value and the storage time, and FIG. 9 shows the relationship between the FI value and the storage time.

[0119] According to the cooling curve in FIG. 6, the temperature of the center part P(0,20,0) of the flounder body became 0°C after about 60 minutes. In the ATP-related compound concentration in FIG. 7 calculated using this temperature parameter, for example, the IMP value used for the evaluation and judgment of the maturity degree was a reasonable value, with a correlation coefficient (R) of 0.96 when comparing the actual measured value (see Non-Patent Document 4) and the simulated value for the same storage time, as shown in FIG. 10. Note that FIG. 10 is a diagram showing a comparison between the actual measured value (see Non-Patent Document 4) and the simulated value for the same storage time in the IMP value at a storage temperature of 0°C. Note that, in the actual measured values ​​in Examples 1 to 26, for the actual measured values ​​where the slaughtering time or slaughtering time does not match the storage start time (i.e., the actual measured value where the K value at the storage time of 0 hours is not 0), correction was made to each measurement point so that the K value at the storage time of 0 hours would be 0. However, it was confirmed in advance that this correction was only for a few hours with respect to the overall evaluation time, and would not affect the evaluation results. Example 2

[0120] Next, the ATP-related compound concentrations, K values, and FI values ​​of fish core P(0,20,0) were calculated using the same method as in Example 1 above, except that the storage temperature was changed to 10°C, and the relationship between the change in ATP-related compound concentration and storage time is shown in Figure 11, the relationship between the K value and storage time in Figure 12, and the relationship between the FI value and storage time in Figure 13. Figure 11 shows an example of the simulation results for the ATP-related compound concentrations at a storage temperature of 10°C, Figure 12 shows the K value at a storage temperature of 10°C, and Figure 13 shows the FI value at a storage temperature of 10°C.

[0121] Fig. 14 is a diagram showing a comparison between the actual measured value (see Non-Patent Document 4) and the simulated value for the same storage time for the IMP value at a storage temperature of 10°C. For the ATP-related compound concentration shown in Fig. 11, for example, for the IMP value used to evaluate the maturity level, the correlation coefficient (R) was 0.93, which was a reasonable value, when comparing the actual measured value (see Non-Patent Document 4) for the same storage time and the simulated value as shown in Fig. 14.

[0122] Fig. 15 is a diagram showing a comparison between actual measurement (see Non-Patent Document 4) and simulated K values. Fig. 15 shows a comparison between actual measurement and simulated K values ​​for fish center P (0,20,0) at the same storage time in Examples 1 and 2 above. The correlation coefficient (R) between the simulated and actual measurement K values ​​(see Non-Patent Document 4) was approximately 0.91 at a storage temperature of 0°C and approximately 0.99 at a storage temperature of 10°C, which were reasonable values.

[0123] Figure 16 is a diagram showing a comparison between actual measurements (see Non-Patent Document 4) and simulated FI values. Figure 16 shows a comparison between actual measurements and simulated FI values ​​for fish center P (0,20,0) at the same storage time in Examples 1 and 2 above. The correlation coefficient (R) between the simulated and actual FI values ​​was approximately 0.98 at a storage temperature of 0°C and approximately 0.99 at a storage temperature of 10°C, both reasonable values.

[0124] FIG. 17 is a diagram showing an example of a screen on which the calculation results of the freshness evaluation and the maturity degree are output, and is an example of an output screen of the evaluation result using the K value, FI value, and IMP value of the fish body center P (0, 20, 0) at a storage temperature of 10°C. For example, in the judgment using the K value, the storage time at which the K value is smaller than 20 and the IMP value is maximized can be calculated from FIG. 11 and FIG. 12, so that the storage time at which the fish can be eaten most deliciously can be obtained. In addition, when the K value is 20, it is the upper limit of the standard suitable for eating raw, and the storage time at that time can be calculated. On the other hand, in the judgment using the FI value, for example, if the consumer specifies 0 or more as the FI value at which the fish can be eaten most deliciously, the time at which the IMP value is maximized under that condition can be calculated from FIG. 11 and FIG. 13, and the storage time at that time can be obtained. In addition, if the consumer judges that it is better to refrain from eating raw when the FI value is -0.2, it is also possible to display the calculation of the storage time at that time and the judgment of whether or not the fish can be eaten. Furthermore, it is also possible to calculate the degree of maturity (%) using the above formula (25). As an example, from the IMP value data in FIG. 11, it can be seen that the degree of maturity (%) after 24 hours of storage is 88.73%. Therefore, it is possible to obtain the degree of maturity (%) at any storage time. In this way, it is possible to calculate the K value, FI value, or degree of maturity (%) required at the distribution site in real time, and it is possible to display and judge the freshness in real time. Note that these judgment criteria can be arbitrarily set by the user of this device, and this device is able to judge the freshness and degree of maturity based on the set criteria (predetermined threshold value).

[0125] The above results demonstrate that it is possible to predict freshness using simulations without actually measuring edible animals during the distribution process, and that by extracting only the necessary component information and predicting how it will change over time, it is possible to evaluate it using an evaluation index that uses the necessary components and calculate the degree of maturity.

[0126] Example 3 Next, an example was shown in which the parameter setting conditions set in step S2 were applied to the sequential reactions shown in Figure 18. That is, in addition to the five steps of ATP → ADP, ADP → AMP, AMP → IMP, IMP → HxR, and HxR → Hx, the ATP-related compound concentrations were calculated by taking into account their reverse reactions. The constant data required for solving the unsteady heat conduction equation was the average value (k = 0.4277, ρ = 999.8, c = 3564.2, Q = 0) of 13 common fish species. The temperature of the surface and center of the sweetfish just before the start of storage was 20°C, the width (X coordinate) of the sweetfish was 3 cm, the length (Y coordinate) was 15 cm, and the height (Z coordinate) was 4 cm. The initial ATP molar concentration was 7.5 μm / g, the storage time was 96 hours, and the storage temperature was 15°C. The changes in the ATP-related compound concentration at the center P (0, 7.5, 0), the K value, and the FI value were calculated. In addition, the FI value can also be calculated from the change in the concentration of ATP-related compounds, but since the K value and the FI value can be converted to each other, in the following examples, the details are described in terms of the K value as a representative value. The reaction rates used here were calculated so that the error between the actual measured value and the calculated value was minimized, and r8 = 1.0000, r9 = 0.2000, r10 = 0.7000, r11 = 0, r12 = 0.7000, r13 = 0, r14 = 0.0110, r15 = 0, r16 = 0.0200, and r17 = 0 were used.

[0127] Example 4 Next, in Example 3, the ATP-related compound concentration and K value of the fish body center P (0, 7.5, 0) were calculated by the same method except that the ATP-related compound concentration calculation method for the five-step sequential reaction of ATP → ADP, ADP → AMP, AMP → IMP, IMP → HxR, and HxR → Hx shown in Figure 4 was used as the sequential reaction. For the respective reaction rates, r1 = 1.0000, r2 = 0.7000, r3 = 0.7000, r4 = 0.0110, and r5 = 0.0200 were used.

[0128] Example 5 In the above Example 3, the ATP-related compound concentration and K value of the fish center P (0, 7.5, 0) were calculated by the same method as in Example 3, except that the ATP-related compound concentration calculation method for the two-step sequential reactions of ATP + ADP + AMP → IMP and IMP → HxR + Hx shown in Figure 5 was used as the sequential reaction. Note that r6 = 0.5000 and r7 = 0.0109 were used for each reaction rate.

[0129] FIG. 19 is a diagram showing a comparison of the actual and simulated values ​​at the same storage time in the total concentration of ATP, ADP and AMP (hereinafter referred to as ATP+ADP+AMP value) at a storage temperature of 15°C, with the difference in the number of rate constants in Examples 3 to 5. FIG. 20 is a diagram showing a comparison of the actual and simulated values ​​at the same storage time in Examples 3 to 5 for the IMP value. FIG. 21 is a diagram showing a comparison of the actual and simulated values ​​at the same storage time in Examples 3 to 5 for the total concentration of HxR and Hx (hereinafter referred to as HxR+Hx value). In the ATP+ADP+AMP value shown in FIG. 19, the correlation coefficient (R) between the simulated value and the actual value was about 0.94 in Example 3, about 0.95 in Example 4, and about 0.99 in Example 5, which were reasonable values. For the IMP values ​​shown in Fig. 20, the correlation coefficient (R) between the simulation value and the actual measurement value was about 0.89 in Example 3, about 0.90 in Example 4, and about 0.96 in Example 5, which were reasonable values. For the HxR+Hx values ​​shown in Fig. 21, the correlation coefficient (R) between the simulation value and the actual measurement value was about 0.98 in all of Examples 3 to 5, which were reasonable values. In all cases, the consistency between the actual measurement value and the simulation value was good, and it was revealed that, particularly in Example 5, since there were two rate constants, highly accurate simulation results could be obtained even with very little man-hours to determine those values.

[0130] 22 is a diagram showing a comparison of the measured and simulated K values ​​in terms of the difference in the number of rate constants in Examples 3 to 5. The correlation coefficient (R) between the simulated and measured K values ​​was about 0.98 in Example 3, about 0.96 in Example 4, and about 0.96 in Example 5, which were reasonable values. The consistency between the measured and simulated K values ​​was also good, and it was clear that, since there were two rate constants in Example 5 in particular, highly accurate simulation results could be obtained even with very little effort required to determine these values.

[0131] [Examples 6 to 19] Next, a simulation was performed for the aquatic animal species of Examples 6 to 19 shown in Table 1 using the ATP-related compound concentration calculation method for the two-step sequential reaction of ATP + ADP + AMP → IMP, IMP → HxR + Hx shown in Figure 5 as a sequential reaction, using the storage temperature and rate constants shown in the same table. Except for using the storage temperature and rate constants shown in Table 1 and the ATP-related compound concentration calculation method for the two-step sequential reaction, the ATP-related compound concentration and K value at the true center of each fish body (x = 0, Y = length of the fish body of each fish species ÷ 2, Z = 0) were calculated in the same manner as in Example 5, and as an example, a comparison of the actual measured value and the simulated value of K value at the same storage time for chub mackerel (Example 6) is shown in Figure 23 and for horse mackerel (Example 7) in Figure 24. The correlation coefficients obtained in the same manner are summarized in Table 1 for Examples 5 to 19 including Example 5.

[0132] [Table 1]

[0133] In the K values ​​in Examples 6 and 7 shown in FIG. 23 and FIG. 24, the correlation coefficients (R) between the simulation values ​​and the actual measurements were both about 0.99, which was a reasonable value. In Examples 8 to 19 shown in Table 1, the correlation coefficients (R) between the simulation values ​​and the actual measurements were also 0.95 or more, which was a reasonable value. In all cases, the consistency between the actual measurements and the simulation values ​​was good, and it became clear that highly accurate results could be obtained even in a simulation with two reaction rate constants that could be calculated in a short time with very little man-hours to determine those values. Statistically, if the correlation coefficient (R) is 0.7 or more, it can be determined that there is a sufficient correlation, so this simulation can be determined to have very good accuracy.

[0134] Example 20 Next, the validity of this simulation was examined for animals other than aquatic animals. Specifically, a simulation was performed at a beef storage temperature of 2°C using the ATP-related compound concentration calculation method for the two-step sequential reactions of ATP+ADP+AMP→IMP and IMP→HxR+Hx shown in Figure 5 as the sequential reaction. The constant data required for solving the unsteady heat conduction equation was the literature value (k=0.467, ρ=1053, c=3412, Q=0) (Non-Patent Document 9), and the temperature of the surface and center of the beef piece just before the start of storage was 35°C, its width (X coordinate) was 15 cm, its length (Y coordinate) was 15 cm, and its height (Z coordinate) was 3 cm, and the ATP-related compound concentration and K value of the beef center P (0,7.5,0) were calculated. The initial ATP molar concentration was 6.0 μm / g, the storage time was 750 hours, the storage temperature was 2°C, and the reaction rate constants k6 = 0.7000 and k7 = 0.0019 were used. The reaction rate constants used here were determined so as to minimize the error between the actual measured value (Non-Patent Document 5) and the simulation value. Figure 25 shows a comparison of the actual measured value (Non-Patent Document 5) and the simulation value for the same storage time of the K value in beef. For the K value in Example 20 shown in Figure 25, the correlation coefficient (R) between the simulation value and the actual measured value was about 0.98, which was a reasonable value.

[0135] Example 21 Next, a simulation was performed at a storage temperature of 3°C for chicken meat, similar to Example 20 above. The constant data required for solving the unsteady heat conduction equation was the literature values ​​(k = 0.513, ρ = 1062, c = 3591, Q = 0) (Non-Patent Document 9), and the temperature of the surface and center of the chicken meat piece just before the start of storage was 35°C, its width (X coordinate) was 15 cm, its length (Y coordinate) was 15 cm, and its height (Z coordinate) was 3 cm. The ATP-related compound concentration and K value of the chicken meat center P (0, 7.5, 0) were calculated. The initial ATP molar concentration was 9.4 μm / g, the storage time was 300 hours, the storage temperature was 3°C, and the reaction rate constants k6 = 0.1990 and k7 = 0.0014 were used. The reaction rate constants used here were determined so that the error between the actual measured value (Non-Patent Document 6) and the simulation value was minimized. A comparison of the K value of chicken meat measured at the same storage time (Non-Patent Document 6) and the simulated value is shown in Figure 26. For the K value in Example 20 shown in Figure 26, the correlation coefficient (R) between the simulated value and the measured value was about 0.97, which was a reasonable value.

[0136] Example 22 Next, a simulation was performed at a storage temperature of 4°C for pork, similar to Example 20 above. The constant data required for solving the unsteady heat conduction equation was the literature values ​​(k = 0.502, ρ = 1130, c = 3433, Q = 0) (Non-Patent Document 9), and the temperature of the surface and center of each pork piece just before the start of storage was set to 35°C, the width (X coordinate) was 15 cm, the length (Y coordinate) was 15 cm, and the height (Z coordinate) was 3 cm. The ATP-related compound concentration and the modified K value (hereinafter referred to as mK value) of the pork center P (0, 7.5, 0) were calculated. The mK value is a freshness evaluation method specialized for pork (Non-Patent Document 7), and is calculated by the following formula. mK value (%)=((HxR+Hx) / (IMP+HxR+Hx))×100...(26)

[0137] In this embodiment, the freshness / ripeness evaluation unit 14 calculates the storage time until the mK value reaches a preset value (predetermined threshold value) and the mK value of the edible animal at the preset storage time (predetermined threshold value) based on the change in the mK value over time. Furthermore, the freshness / ripeness determination unit 15 compares the evaluation result by the freshness / ripeness evaluation unit 14 with a preset threshold value (predetermined threshold value) to determine the quality of the freshness and / or maturity of the edible animal.

[0138] The initial ATP molar concentration was 10 μm / g, the storage time was 300 hours, the storage temperature was 4° C., and r6 = 0.5000 and r7 = 0.0016 were used for each rate. The reaction rate constants used here were determined so as to minimize the error between the actual measured value (Non-Patent Document 7) and the simulation value.

[0139] Example 23 Next, a simulation was performed at a storage temperature of 0°C for wild boar meat, similar to Example 20 above. Since the constant data for wild boar meat required for solving the unsteady heat conduction equation could not be obtained, data for pigs with a similar shape (k = 0.5020, ρ = 1130, c = 3433, Q = 0) (Non-Patent Document 9) was used, and the temperature of the surface and center of the wild boar meat piece just before the start of storage was set to 35°C, its width (X coordinate) to 15 cm, its length (Y coordinate) to 15 cm, and its height (Z coordinate) to 3 cm, and the ATP-related compound concentration and K value of the center P (0, 7.5, 0) of the wild boar meat were calculated. The initial ATP molar concentration was 10.0 μm / g, the storage time was 400 hours, the storage temperature was 0°C, and k6 = 0.3000 and k7 = 0.0035 were used as the reaction rate constants. The reaction rate constants used here were determined so as to minimize the error between the measured values ​​(Non-Patent Document 8) and the simulated values. The correlation coefficients (R), reaction rate constants, and storage temperatures (°C) for Examples 20 to 23 are summarized in Table 2.

[0140] [Table 2]

[0141] In Examples 20 to 23 shown in Table 2, the correlation coefficient (R) between the simulation value and the actual measurement value was 0.97 or more, which was a reasonable value. In all cases, the consistency between the actual measurement value and the simulation value was good, and it was clear that highly accurate results could be obtained even in a simulation with two reaction rate constants, which require very little labor to determine the values ​​and can be calculated in a short time. In addition, the results in Table 2 made it clear that the freshness and maturity of livestock animals can be evaluated using this simulation method.

[0142] Example 24 A case was carried out in which various reaction rates were changed according to storage time at a storage temperature of -6°C for Japanese flying squid. The constant data required for solving the unsteady heat conduction equation was the average value (k=0.4277, ρ=999.8, c=3564.2, Q=0) of the 13 common fish species mentioned above. First, the temperature of the surface and center of the Japanese flying squid immediately before the start of storage was set to 20°C, the width (X coordinate) of the Japanese flying squid was 7 cm, the length (Y coordinate) was 25 cm, and the height (Z coordinate) was 7 cm. The initial ATP molar concentration was 10 μm / g, the storage time was 50 hours, and the storage temperature was -6°C. The fish body center P (0,12.5,0) was calculated. Next, a simulation of the ATP-related compound concentration was performed for the ATP-related compound concentration calculation method for the five-step sequential reactions of ATP → ADP, ADP → AMP, AMP → IMP, IMP → HxR, and HxR → Hx shown in Figure 4. FIG. 27 shows the change in ATP-related compound concentration using the conventional method (r1=0.1100, r2=0.0800, r3=0.0300, r4=1.1600, r5=0.0500) from the start of storage to 50 hours. On the other hand, FIG. 28 shows the case where the change in ATP-related compound concentration is calculated using the reaction rate from the start of storage to 30 hours, and the reaction rate is changed to r1=0.0100, r2=0.0100, r3=0.0100, r4=1.0000, r5=0.0200 from 30 hours after the start of storage to calculate the ATP-related compound concentration. In FIG. 27, it can be seen that the simulation value and the actual measurement value are relatively consistent up to 30 hours at the storage temperature, but a difference occurs between the two values ​​after 45 hours. On the other hand, in FIG. 28, since the two values ​​are relatively consistent even after 45 hours, it was found that more accurate results can be obtained by changing the reaction rate as necessary to obtain the simulation result.

[0143] Example 25 Next, an example of the display of the calculation result for flounder is shown in Fig. 29 and Fig. 30, using the method for calculating the concentration of ATP-related compounds for the two-step sequential reaction of ATP+ADP+AMP→IMP and IMP→HxR+Hx shown in Fig. 5 as a sequential reaction. As shown in Fig. 29, the system has a mechanism for displaying the transportation route on the map in order. Also, as shown in Fig. 30, when a route on the map is specified, the temperature change and freshness (K value and FI value) at that time are displayed on the map, and the evaluation time is also displayed on the graph, so that the freshness and storage temperature at the time of evaluation can be visually confirmed. Furthermore, in the event of an outbreak of an infectious disease among distributors in the distribution route, if it is judged that the product is inedible or that considerable caution is required based on the fisherman / processor data, distribution route information, and sterilization data, the system has a function for visually confirming the outbreak point, sterilization / sterilization processing point, related information, and caution information on the map.

[0144] Example 26 Next, an example of a function to calculate the necessary conditions such as optimized storage temperature and storage time from the information of the freshness evaluation system for flounder and automatically input them into the transportation conditions at the time of ordering is shown, using the method for calculating the concentration of ATP-related compounds for the two-step sequential reactions of ATP+ADP+AMP→IMP and IMP→HxR+Hx shown in Figure 5 as a sequential reaction. For example, if you want to obtain an edible animal with a specified K value, you can calculate backwards from the simulation results of this freshness evaluation system to find out what date and time to catch and start transporting (Figure 31). In this case, the K value and transport time at the time of delivery are also displayed. In addition, this information can be displayed on a map as shown in Figures 29 and 30. After checking the freshness information, route information, and expected arrival time at each point, you can confirm the order, and the catch information will be communicated to those involved in the fishing industry, and the specified fish species can be prepared and shipped at the required date and time.

[0145] (Modification) The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the claims. Embodiments obtained by appropriately combining the technical means disclosed in different embodiments are also included in the technical scope of the present invention.

[0146] For example, the parameter calculation unit 8 and the evaluation calculation execution unit 9 may be realized as a computing device independent of other functional blocks. Similarly, the freshness / ripeness evaluation unit 14 and the freshness / ripeness determination unit 15 may be realized as a freshness / ripeness evaluation device independent of other functional blocks.

[0147] Furthermore, the above-mentioned arithmetic unit 5, parameter calculation unit 8, data storage unit 4, and evaluation calculation execution unit 9 may be configured by hardware logic, or may be realized by software using a CPU as follows.

[0148] That is, the above-mentioned functions can also be achieved by producing a recording medium on which the program codes (executable program, intermediate code program, source program) of the control programs (temperature parameter calculation program, rate constant parameter calculation program, data related to rate constants) of the parameter calculation unit 8 and the evaluation calculation execution unit 9, which are software for realizing the above-mentioned functions, are recorded in a computer-readable manner, and a computer (or a CPU or MPU (micro-processing unit)) equipped with a CPU (central processing unit) that executes instructions of the control programs for realizing each function, a ROM (read only memory) that stores the above-mentioned programs, a RAM (random access memory) that expands the above-mentioned programs, a storage device (recording medium) such as a memory that stores the above-mentioned programs and various data, and the like, reads out and executes the program codes recorded on the recording medium.

[0149] Examples of the recording medium that can be used include tape-based devices such as magnetic tape and cassette tape, disk-based devices including magnetic disks such as floppy disks (registered trademark) and hard disks, and optical disks such as CD-ROMs, MOs, MDs, DVDs, and CD-Rs, card-based devices such as IC cards (including memory cards) and optical cards, and semiconductor memory-based devices such as mask ROMs, EPROMs, EEPROMs, and flash ROMs.

[0150] The input device 2, data storage device 4, data input unit 7, parameter calculation unit 8, evaluation calculation execution unit 9, data output unit 10, and output device 3 may be configured to be connectable to a communication network, and the input data, output data, and the above program code may be supplied via the communication network. This communication network is not particularly limited, and examples of the communication network that may be used include the Internet, an intranet, an extranet, a LAN, ISDN, VAN, a CATV communication network, a virtual private network, a telephone line network, a mobile communication network, and a satellite communication network. In addition, the transmission medium constituting the communication network is not particularly limited, and may be, for example, IEEE1394, USB, USB2.0, USB3.0, USB Type-c, USB 3.1 Gen 1, USB 3.1 Gen 2, Thunderbolt 3, micro USB, USB PD, Lightning, power line carrier, cable TV line, telephone line, ADSL line, or other wired line, infrared such as IrDA or a remote control, Bluetooth (registered trademark), IEEE 802.11, IEEE 802.11a, IEEE 802.11b, IEEE 802.11g, IEEE 802.11j, IEEE 802.11n (Wi-Fi 4), IEEE 802.11i, IEEE 802.11ac (Wi-Fi 5), IEEE 802.11ad, IEEE 802.11af, IEEE 802.11ax (Wi-Fi 6), IEEE 802.11ah, IEEE It is also possible to use wireless communication such as 802.11p, HDR, mobile phone networks, satellite circuits, and terrestrial digital networks. The present invention can also be realized in the form of a computer data signal embedded in a carrier wave, in which the program code is embodied by electronic transmission.

[0151] Furthermore, the above-mentioned freshness / ripeness evaluation device and program having the freshness / ripeness evaluation method may be realized by being installed in a fishing boat, a fish box, a refrigerator, a refrigerator-freezer, etc. [Industrial Applicability]

[0152] The products and methods of the present invention can be used by producers, market participants, distributors, and consumers who need to control the quality, distribution, and storage temperature of edible animals, as well as to determine their freshness, ripeness, etc., in markets and distribution sites. [Explanation of symbols]

[0153] 1. Freshness and maturity evaluation device 2 Input Devices 3 Output Device 4 Data storage device 5 Computing device 6 Working Memory 7 Data Entry Section 8 Parameter Calculation Section 9. Evaluation Calculation Execution Unit 10 Data output section 11 Temperature parameter calculation section 12 Rate constant parameter calculation section 13 ATP-related compound concentration calculation section 14 Freshness and maturity evaluation section 15 Freshness and maturity assessment section S1 Temperature parameter calculation S2 Calculation of rate constant parameters S3 Calculation of ATP-related compound concentrations S4 Freshness and maturity evaluation S5 Judging freshness and maturity

Claims

1. A freshness and maturity evaluation device for evaluating the freshness and / or maturity of an edible animal, comprising: a temperature parameter calculation unit that calculates a temperature parameter related to a temperature and a storage time in an arbitrary region inside the edible animal, the temperature parameter being based on a storage time and a temperature in the arbitrary region inside the edible animal calculated by a non-steady heat conduction equation; a rate constant parameter calculation unit that calculates a rate constant parameter for a sequential decomposition reaction of an ATP-related compound contained in an edible animal, the rate constant parameter being a parameter set based on a rate constant of the edible animal determined using a relationship between a storage time of the edible animal and actual measured values ​​of concentrations of various ATP-related compounds; an ATP related compound concentration calculation unit that calculates the concentration of an ATP related compound by a sequential decomposition reaction calculation model using the temperature parameter and the rate constant parameter; A freshness / maturity evaluation unit that calculates a K value and / or an FI value based on the concentration of the ATP-related compound; The freshness / ripeness evaluation device is characterized by comprising:

2. A freshness and maturity evaluation device for evaluating the freshness and / or maturity of an edible animal, comprising: a rate constant parameter calculation unit that calculates a rate constant parameter for a sequential decomposition reaction of an ATP-related compound contained in an edible animal, the rate constant parameter being a parameter set based on a rate constant of the edible animal determined using a relationship between a storage time of the edible animal and actual measured values ​​of concentrations of various ATP-related compounds; an ATP-related compound concentration calculation unit that calculates the concentration of an ATP-related compound by a sequential decomposition reaction calculation model using the storage temperature of the edible animal and the rate constant parameter; A freshness / maturity evaluation unit that calculates a K value and / or an FI value based on the concentration of the ATP-related compound; The freshness / ripeness evaluation device is characterized by comprising:

3. 3. The freshness / maturity evaluation device according to claim 1, wherein the edible animal is an aquatic animal or a livestock animal.

4. 4. The freshness / ripeness evaluation device according to claim 1, wherein the number of the rate constant parameters is 2 or more and 10 or less.

5. The freshness / ripeness evaluation device according to any one of claims 1 to 4, characterized in that the freshness / ripeness evaluation unit further compares at least one of the K value, the FI value, or the IMP value with a predetermined threshold value to evaluate the freshness and / or maturity of the edible animal.

6. The freshness / ripeness evaluation device according to any one of claims 1 to 4, characterized in that the freshness / ripeness evaluation unit calculates an mK value from the concentration of the ATP-related compound, and further compares the mK value or both the mK value and the IMP value with a predetermined threshold value to evaluate the freshness and / or maturity of the edible animal.

7. The freshness / ripeness evaluation device according to claim 5 or 6, further comprising a freshness / ripeness determination unit that compares the evaluation result by the freshness / ripeness evaluation unit with a predetermined threshold value and determines the freshness and / or ripeness.

8. A refrigerator-freezer comprising the freshness / ripeness evaluation device according to any one of claims 1 to 7.

9. A freshness and maturity evaluation method for evaluating the freshness and / or maturity of an edible animal, comprising: a temperature parameter calculation step of calculating a temperature parameter relating to a temperature and a storage time in an arbitrary region inside the food animal, the temperature parameter being based on a storage time and a temperature in the arbitrary region inside the food animal calculated by a non-steady heat conduction equation; a rate constant parameter calculation step of calculating a rate constant parameter for a sequential decomposition reaction of an ATP-related compound contained in an edible animal, the rate constant parameter being a parameter set based on a rate constant of the edible animal determined using a relationship between a storage time of the edible animal and actual measured values ​​of concentrations of various ATP-related compounds; a step of calculating the concentration of an ATP related compound by a sequential decomposition reaction calculation model using the temperature parameter and the rate constant parameter; A freshness / maturity evaluation step of calculating a K value and / or an FI value from the concentration of the ATP-related compound; The freshness / ripeness evaluation method according to claim 1,

10. A freshness and maturity evaluation method for evaluating the freshness and / or maturity of an edible animal, comprising: a rate constant parameter calculation step of calculating a rate constant parameter for a sequential decomposition reaction of an ATP-related compound contained in an edible animal, the rate constant parameter being a parameter set based on a rate constant of the edible animal determined using a relationship between a storage time of the edible animal and actual measured values ​​of concentrations of various ATP-related compounds; A step of calculating the concentration of an ATP-related compound by a sequential decomposition reaction calculation model using the storage temperature of the edible animal and the rate constant parameter; A freshness / maturity evaluation step of calculating a K value and / or an FI value from the concentration of the ATP-related compound; The freshness / ripeness evaluation method according to claim 1,

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