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Rapid prediction method of freshness of Scophthalmus maximus

A technology of turbot and forecasting equations, applied to the rapid prediction of the freshness of turbot stored at 0-25°C, and the field of rapid evaluation of the freshness of stored turbot, to achieve simple operation, overcome hysteresis, and reduce the number Effect

Inactive Publication Date: 2013-08-07
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Abstract
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Problems solved by technology

In recent years, a variety of kinetic models have been developed to express the relationship between key parameters affecting food and the remaining shelf life, such as Arnius model, square root model, exponential model, etc., but each model has different applicable objects and scopes , even if the products go through the same experience, there is no model that can cover all types of food, so it is necessary to collect a large amount of data and establish a mathematical model from a statistical point of view based on the characteristics of the product itself and the phenomenon of corruption, and conduct a comprehensive analysis of its performance and applicability evaluation, in order to ensure that the developed model is representative and practical

Method used

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  • Rapid prediction method of freshness of Scophthalmus maximus
  • Rapid prediction method of freshness of Scophthalmus maximus
  • Rapid prediction method of freshness of Scophthalmus maximus

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Experimental program
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Effect test

Embodiment 1

[0030] Embodiment 1 turbot freshness and shelf life evaluation

[0031] (1) Freshness evaluation of turbot under constant and fluctuating temperature

[0032] Three batches of turbot (100-200 per batch) were taken from Tongchuan Aquatic Products Wholesale Market in Shanghai, live fish were transported to the laboratory, and they were shocked to death in ice water. Store at low temperature (0-10°C), that is, put it in a high-precision low-temperature incubator for low temperature (3, 7, 10°C), room temperature (25°C) and variable temperature (A: 0°C (93h) → 5°C (44h) → 15°C (36h) → 25°C (8h) → 8°C (97.5h), use a temperature time recorder to monitor the temperature change, record once an hour. Take out the sample fish at appropriate time for sensory, volatile base Nitrogen (TVBN), trimethylamine (TMA) and bacteriological quality index evaluation, the results are shown in Table 1.

[0033] (2) Determination of freshness index of turbot under storage temperature

[0034] ① Sens...

Embodiment 2

[0047] Embodiment 2 Fitting Temperature and Shelf Life Correlation Equation

[0048] (1) Construction of the relative spoilage rate model of turbot

[0049] The influence of temperature on the shelf life is commonly used as the rate of spoilage (Rate of spoilage, RS), which is the reciprocal of the shelf life (days -1 ), RRS is defined as the spoilage rate at temperature T°C divided by the spoilage rate at the reference temperature, that is, the shelf life at the reference temperature (SL at T ref ) divided by the shelf life at T°C (SL at T). The square root spoilage rate model was initially used to evaluate the growth of microorganisms, and was also used to evaluate the effect of temperature on the shelf life of fresh fish (Equation 3), and then the square root relative spoilage rate model (Equation 2) could be derived.

[0050] RS = k × ( T - T ...

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Abstract

The invention belongs to the technical field of aquatic product processing and storage, and relates to a rapid evaluation method of the freshness of Scophthalmus maximus. The equations of remaining shelf lives at a constant temperature and a fluctuation temperature which are in a range of 0-25DEG C comprise an equation (4) and an equation (5). In the equation (4) and the equation (5), SLT is the shelf life when the temperature is T, and RSLT is the remaining shelf life when the temperature is T; and T is the temperature, and RRSTn is the relative corrosive rate predication value when the temperature is Tn. The method has the advantages of rapidness, simplicity and small deviation.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing and storage, in particular to a method for quickly evaluating the freshness of stored turbot, in particular to a method for quickly predicting the freshness of turbot stored at 0-25°C. Background technique [0002] With the continuous improvement of people's requirements for the safety, preservation and shelf life of aquatic products, how to effectively monitor and ensure food quality, safety and freshness has become a hot spot of concern. [0003] The quality and safety assurance of aquatic products has gradually changed from traditional terminal inspection to preventive measures such as monitoring, control and recording of key parameters throughout the process from production to consumption, which is crucial to reducing freshness loss caused by corruption in the supply chain. Among them, temperature greatly affects the spoilage bacteria population and its activity rate in fres...

Claims

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Application Information

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IPC IPC(8): G01N33/12
Inventor 郭全友姜朝军江航张淑平
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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