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Freezed shrimp meat quality grading method

A technology of quality grading and quality grading, applied in biochemical equipment and methods, microbiological measurement/inspection, food testing, etc., can solve problems such as no series of indicators proposed by research, no national standards for quality evaluation of frozen shrimp, etc.

Inactive Publication Date: 2009-03-25
SHANGHAI FISHERIES UNIV
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Problems solved by technology

There is no national standard for the quality evaluation of frozen shrimp in my country, and no research has proposed a suitable series of indicators

Method used

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  • Freezed shrimp meat quality grading method
  • Freezed shrimp meat quality grading method

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Embodiment Construction

[0006] Assay steps of the present invention can be carried out with reference to the following process:

[0007] 1) Take a sample (thawing is not required).

[0008] 2) Extraction and determination of sarcoplasmic protein:

[0009] Extraction: 5g frozen shrimp (do not need to deglaze), add 30ml pre-cooled 50mM Tris-HCl (pH=7.5) buffer solution, homogenize 3 times with a homogenizer at 15000rpm, 1min each time, homogenize each time After that, wait for 30 seconds (add ice to the periphery from time to time to keep the homogenate at a low temperature). The obtained homogenate was centrifuged with a refrigerated centrifuge (4°C, 10800 rpm, 10 min), and the obtained supernatant was the sarcoplasmic protein solution, also used as the LDH crude enzyme solution. Put it in a brown bottle and store it in a 4°C refrigerator for later use. The determination should be carried out in time, no more than two days.

[0010] Determination: Select the LDH crude enzyme solution stock solutio...

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Abstract

The invention discloses a quality classification method for frozen shelled shrimps, which performs quality classification according to the activity of lactate dehydrogenase of the frozen shelled shrimps and the sensory score of the frozen shelled shrimps, and comprises the following steps: 1) sampling; 2) extracting and measuring of the fribrillin; 3) measuring the activity value of the lactate dehydrogenase; and 4) classifying the quality according to the activity of lactate dehydrogenase of the frozen shelled shrimps and the sensory score of the frozen shelled shrimps. According to the method, the frozen shelled shrimps at least can be divided into three quality grades, namely poor grade (failing to be determined), middle grade (determined, but small value), and good grade (determined, big value).

Description

technical field [0001] The invention relates to a method for grading the quality of aquatic products, in particular to a method for grading the quality of frozen shrimp. Background technique [0002] As a high-protein and low-fat aquatic food, frozen shrimp is more and more popular. [0003] The production of domestic frozen shrimp is mainly concentrated in Jiangsu and Zhejiang. The sources of shrimp are sea-caught shrimp and farmed shrimp. The specifications are relatively complete, but there is no sound quality grading or evaluation method. There seems to be no necessary connection between the price and quality of frozen shrimp. There is no national standard for the quality evaluation of frozen shrimp in my country, and no research has proposed a suitable series of indicators. Establishing a suitable and easy quality grading method for frozen shrimp will have a positive effect on standardizing and improving the frozen shrimp market in my country. Contents of the invent...

Claims

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Application Information

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IPC IPC(8): G01N33/12G01N33/48C12Q1/32
Inventor 陈舜胜张丽丽谢晶
Owner SHANGHAI FISHERIES UNIV
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