Nondestructive testing method for texture quality in processes of turbot frying, water boiling, steaming and water-resisting cooking

Abstract

The invention discloses a nondestructive testing method for texture quality in processes of turbot frying, water boiling, steaming and water-resisting cooking. The method comprises the following steps: A) establishing a medium / low-field magnetic resonance imaging horizontal relaxation atlas information database in the processes of turbot frying, water boiling, steaming and water-resisting cooking; B) establishing a texture information database in the processes of turbot frying, water boiling, steaming and water-resisting cooking; C) analyzing and acquiring the correlation information between the medium / low-field magnetic resonance imaging horizontal relaxation atlas information and the texture information; D) performing low-field magnetic resonance imaging detection on a to-be-detected turbot sample, thereby acquiring horizontal relaxation atlas information; E) comparing the acquired horizontal relaxation atlas information with the low-field magnetic resonance imaging relaxation atlas database information and selecting the similar low-field magnetic resonance imaging relaxation atlas database information as a reference value. According to the invention, the magnetic resonance imaging analytical test for the heated turbot sample can be quickly and accurately performed and the degree and quality of turbot frying, water boiling, steaming and water-resisting cooking can be quickly judged.

Description

technical field [0001] The invention relates to the field of food testing, in particular to a non-destructive testing method for texture quality of turbot in the processes of frying, boiling, steaming and boiling in water. Background technique [0002] In the prior art, turbot meat is tender and delicious, no matter what cooking method is used, it can meet the tastes of Eastern and Western people, and it is easy to transport and store and pay attention to fish culture, so it is popular at home and abroad, especially in Europe, America and The Japanese market is favored by consumers. At present, the consumer market of turbot is mainly concentrated in Europe, the United States, East Asia and Southeast Asia, with an annual demand of about 100,000 tons. The United Kingdom and Norway invested a lot of money in the 1970s and 1980s. In-depth research has been done on turbot, and in recent years, people have paid more attention to the texture and quality changes in the cooking proce...

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Problems solved by technology

[0002] In the prior art, turbot meat is tender and delicious, no matter what cooking method is used, it can meet the tastes of Eastern and Western people, and it is easy to transport and store and pay attention to fish culture, so it is popular at home and abroad, especially in Europe, America and The Japanese market is favored by consumers. At present, the consumer market of turbot is mainly concentrated in Europe, the United States, East Asia and Southeast Asia, with an annual demand of about 100,000 tons. The United Kingdom and Norway invested a lot of money in the 1970s and 1980s. In-depth research has been done on turbot, and in recent years, people have paid more attention to the texture and quality changes in the cooking process of turbot. The processing of turbot involves many processing methods, including frying, boiling, and steaming. 1. The step of boiling in water is an important process step, which has a great impact on the quality of turbot. If the time of frying, boiling in water, steaming, or boiling in water is too short or the temperature is too low, the turbot cannot be matured, and it will be harmful to eat. It has a fishy flavor; frying, boiling, steaming, or boiling in water for too long or at too high a temperature may cause the turbot to be over-hardened and the taste will deteriorate. Therefore, if deep-frying, boiling, or steaming 1. Improper boiling operation will seriously affect the economic value of turbot. Due to the large individual differences of turbot, the production and processing of each batch of turbot will be carried out according to the quality of the batch, and the key processing parameters will be adjusted. Fine-tuning, but the current judgment on the degree of frying, boiling, steaming, and boiling of turbot is still based on human experience, and no standardized consideration technology has been formed. Therefore, due to insufficient human experience, different batches after heating may In order to solve the problem of unstable quality of turbot, nuclear magnetic resonance technology, an important modern analysis method, has been widely used in various fields. According to the principle of nuclear magnetic resonance, a specific pulse sequence is used to excite the nucleus with a fixed magnetic moment in the sample. A relaxation signal is generated, the intensity of the relaxation signal is proportional to the number of nuclear spins contained in the measured sample, and the signal decay process is closely related to the composition and structure of the measured substance. The inversion analysis of the relaxation signal by mathematical methods can be Obtain various components and microstructure information that are difficult to obtain by other means, so as to achieve the purpose of detection. However, so far, no low-field NMR technology has been used in the process of turbot frying, boiling, steaming, and boiling in water. Non-destructive testing method for texture quality

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