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Fast discrimination method for iced fish and unfrozen fish

A chilled fish, fast technology, applied in the field of food identification, can solve the problems of low accuracy, complex technology, long time, etc., and achieve the effect of low detection cost

Inactive Publication Date: 2004-12-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the techniques are relatively complicated, and it takes a long time to carry out a series of chemical tests. The cost of testing is high, the time is long, and the accuracy is not high.

Method used

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  • Fast discrimination method for iced fish and unfrozen fish
  • Fast discrimination method for iced fish and unfrozen fish
  • Fast discrimination method for iced fish and unfrozen fish

Examples

Experimental program
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Effect test

example 1

[0012] Example 1: Put chilled and thawed crucian carp into alternating currents of 1000 and 16000 Hz at a voltage of 9 volts respectively, and measure their impedance. The Q value of fresh crucian carp within 5 days of storage is > 30%, while that of crucian carp after thawing is Its Q value is <10%. This can quickly distinguish between chilled and thawed crucian carp.

example 2

[0013] Example 2: Put chilled and thawed yellow croakers into alternating currents of 1000 and 16000 Hz respectively at a voltage of 9 volts, and measure their impedance. The Q value of the chilled yellow croakers within 5 days of storage is > 20%, while the thawed yellow croakers Its Q value is <8%. This can quickly distinguish between chilled and thawed yellow croakers.

[0014] According to the electrical conduction characteristics of relevant chilled and thawed fish measured through multiple experiments, it can be quickly and non-destructively detected within 2 minutes to detect chilled and thawed fish, and realize non-invasive identification, and the accuracy rate of identification can reach more than 95%.

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PUM

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Abstract

The present invention discloses fast identifying method of freshly frozen fish and defrozen fish in food identifying range. Based on the principle that the freezing of fish will cause the concentration change of intracellular fluid and extracellular fluid of muscle fibril, the transfer of intracellular and extracellular water, the change in cell shape and change in conducting characteristic of muscle medium, the conducting characteristic of fish is detected with an impedance measuring instrument at the conditions of 1000-16000 Hz frequency and voltage 3-9 V, the defrozen fish has Q value lower than 10 % and the freshly frozen fish has Q value higher than 20 %. The present invention makes it possible to detect freshly frozen fish and defrozen fish within 2 min without damage to fish, and the present invention has identification accuracy over 95 % and low cost.

Description

technical field [0001] The invention belongs to the technical scope of food identification, in particular to a method for quickly identifying iced fresh fish and thawed fish. Background technique [0002] Ice fresh fish means that after the fish is caught, it has been kept below 4°C, while the fish that has not been frozen is usually kept within 10 days. Thawed fish refers to the fish that has been frozen and stored (below -20°C) after being caught, and then thawed. When the fish is frozen and stored, it can be stored for 6 to 12 months, and has a long storage period. Judging from the taste of fish meat, the meat quality of chilled fish is delicious, which is better than that of thawed fish. Judging from the appearance of the fish, it is difficult to distinguish between frozen fish and thawed fish by the naked eye. Because ice fresh fish has not been frozen, the shelf life is short and the meat is delicious, its price is obviously higher than that of similar thawed fish. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/02
Inventor 罗永康沈慧星丁吉忠贾贵儒戴允玢张连娣
Owner CHINA AGRI UNIV
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