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Construction method of tilapia fillet quality evaluation model based on proteins and enzymes in muscle

A technology for quality evaluation and tilapia fillets, applied in the direction of material inspection products, food testing, etc., can solve the problems of differences and deviations in subjective judgments, limitations of rating factors, and consume more manpower and time, etc., to achieve prediction The effect of fast speed, high reliability, broad development and application prospects

Active Publication Date: 2015-07-22
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0006] (1) Different evaluators (age, experience, etc.) have different senses, habits, and preferences, and the evaluation level is limited by the subjective factors of the testers, which makes the method of sensory evaluation more subjective;
[0007] (2) Since subjective evaluation requires a certain number of evaluators and special training before evaluation, the test will consume more manpower and time
[0008] (3) When the product is at the critical point, there will often be differences and deviations in subjective judgments

Method used

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  • Construction method of tilapia fillet quality evaluation model based on proteins and enzymes in muscle
  • Construction method of tilapia fillet quality evaluation model based on proteins and enzymes in muscle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Freshly slaughtered tilapia fillets

[0022] The specific construction process of this embodiment includes the following steps:

[0023] (1) The change of protein in fish muscle during storage is the reason for the change of tissue shape, elasticity, smell and appearance of muscle. ATP enzymes can reflect the denaturation of protein, so Ca in tilapia fillets is selected. 2+ -ATPase activity, Mg 2+ -ATPase activity, salt-soluble protein content, and sulfhydryl content are used as quality evaluation indicators;

[0024] (2) Use the commonly used fuzzy analytic hierarchy process to determine the quality evaluation indicators of tilapia, construct a comparison matrix for the selected quality evaluation indicators, calculate the weight vector and do a consistency test, and the weight value of the above indicators is obtained: Ca 2+ - The weight value of ATPase activity is 0.3423, Mg 2+ - The weight value of ATPase activity is 0.1449, the weight value of salt-so...

Embodiment 2

[0028] Example 2: Tilapia fillets stored at 4°C for 2 days

[0029] The construction steps of this example are the same as those of Example 1, the difference is that tilapia fillets refrigerated for 2 days are used to collect index data, and Ca 2+ -ATPase activity is 1.743μmolPi / mg prot / hour, Mg 2+ -ATPase activity is 2.701μmol Pi / mg prot / hour, salt-soluble protein content is 5.868mg / g, thiol content is 0.216mmol / mol. Substituting the value into the quality evaluation model, the quality score is 3.14.

Embodiment 3

[0030] Example 3: Tilapia fillets stored at 4°C for 9 days

[0031] The construction steps of this example are the same as those of Example 1, the difference is that tilapia fillets refrigerated for 9 days are used to collect index data, and Ca 2+ -ATPase activity is 1.307μmolPi / mg prot / hour, Mg 2+ -ATPase activity is 2.133μmol Pi / mg prot / hour, salt-soluble protein content is 2.876mg / g, thiol content is 0.109mmol / mol. Substituting the value into the quality evaluation model, the quality score is 1.82.

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Abstract

The invention discloses a construction method of a tilapia fillet quality evaluation model based on proteins and enzymes in muscle. According to the method, indexes of quality evaluation are determined according to factors causing quality changes of tilapia; the weight of each quality evaluation index is acquired by utilizing a fuzzy analytic hierarchy process, so that a relationship between subjective evaluation standard and objective evaluation standard can be established; and a quality evaluation model is established according to the weight, and an unknown sample can be subjected to quality evaluation. The method can effectively and subjectively evaluate the quality of tilapia fillet. The system can be used by manufactures and import and export companies in the industry to complete quality evaluation of the tilapia fillet.

Description

technical field [0001] The invention relates to a method for constructing a quality evaluation model of tilapia fillets, which is used for realizing quantitative detection instead of the quality evaluation of traditional subjective sensory evaluation. Background technique [0002] For a long time, the quality of aquatic products has been judged by the method of sensory evaluation by evaluators to judge the quality of aquatic products. That is to invite some specially trained or experienced assessors to conduct the assessment, and evaluate the quality of aquatic products by scoring the sensory indicators. Usually the rating scale is set as 1-10 levels for subjective scoring. Among them, more than 8 are first-class products, with good quality, which can generally be called fresh products; 5-7 are second-class products, with slight changes in quality, but good quality; For qualified products. [0003] Table 1 Grade Standards for Quality Evaluation of Aquatic Products [000...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/12
Inventor 黄卉李来好杨贤庆郝淑贤岑剑伟魏涯马海霞刁石强吴燕燕林婉玲石红陈胜军
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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