CN108828167A - A kind of rapid method for assessment for eating northern bluefin tuna meat grade raw - Google Patents
A kind of rapid method for assessment for eating northern bluefin tuna meat grade raw Download PDFInfo
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- CN108828167A CN108828167A CN201810726759.6A CN201810726759A CN108828167A CN 108828167 A CN108828167 A CN 108828167A CN 201810726759 A CN201810726759 A CN 201810726759A CN 108828167 A CN108828167 A CN 108828167A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 35
- 241000212888 Thunnus tonggol Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 17
- 210000003205 muscle Anatomy 0.000 claims abstract description 50
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 210000001015 abdomen Anatomy 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 3
- 235000013861 fat-free Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 238000011156 evaluation Methods 0.000 abstract description 7
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 241000011546 Plebejus argyrognomon Species 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 description 8
- 239000003337 fertilizer Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 241001125831 Istiophoridae Species 0.000 description 1
- 241000269838 Thunnus thynnus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Medicinal Chemistry (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Spectrometry And Color Measurement (AREA)
Abstract
The present invention relates to a kind of rapid method for assessment for eating northern bluefin tuna meat grade raw, belong to aquatic food field.The method is directed to the quality characteristic of northern Blue.G tuna, will be eaten raw northern bluefin tuna meat according to muscle fat texture and muscle color at back and abdomen cross section using sensory evaluation method and is divided into top grade, good grade, regular grade；The method of sensory evaluation, which fixes a price to the quality for eating northern bluefin tuna meat raw, has intuitive, convenience, the advantage of operability, the original appearance of product and quality can be not only maximally maintained, additionally it is possible to meet the requirement that the marketings ranking such as easy to operate, quick, practical is examined.
Description
Technical field
The invention belongs to aquatic food field, it is specifically related to a kind of eat quickly commenting for northern bluefin tuna meat grade raw
Determine method.
Background technique
Northern bluefin tuna is one kind of tuna, is commonly called as the blue fin tuna fish of black yaito tuna or the north, is important edible
Fish, delicious meat is the good food materials for making raw fish, and the first-class northern bluefin tuna price of a tail builds districts and cities in Tokyo
Field often can be more than 100,000 U.S. dollars.Because its unique commercial value, global northern bluefin tuna are being excessively captured,
Endangered species is had been classified as at present.Therefore, the northern bluefin tuna mainly cultivated in the market.Due to northern bluefin tuna
Fat content is high, only naked almost without fat different from the tuna of other kinds.Northern bluefin tuna raw fish
Most precious big fertilizer, big fertilizer are tuna abdomens, and at most, price most expensive is a piece of 3000 yuan of fertilizer value big, flesh of fish color for fat
It is presented light red, pink, and the tuna of other kinds then Mei You great Tao junket.Therefore, other kind tuna grade classifications
Mode be not suitable for northern bluefin tuna yet.How to carry out eating northern bluefin tuna meat ranking raw, be produced with standardizing
Product price becomes industry critical issue urgently to be solved.Currently, since the industry that this output value surpasses 10,000,000,000 yuan lacks grading
Evaluation method leads to not fully demonstrate high quality and favourable price principle, both sides of supply and demand is caused to generate unnecessary trade dispute often.
Index of the Japan using K value as evaluation raw fish freshness at present, but K value can only embody the fresh of product
Degree, and the complicated for operation of K value detection, expensive equipment, result stability are poor, and which is difficult to carry out at home.Volatile salts
Base nitrogen (TVB-N) is the index for reflecting tuna degree of spoilage, but is not suitable for eating the judgement of tuna grade raw.Currently also have
The method of tuna color is determined by image technique, equipment price is expensive, cumbersome, high to experiment condition requirement,
And it can not thoroughly evaluating product hierarchy only according to color.The above method is not suitable for eating northern bluefin tuna meat when trade market raw
Grade determine.
Summary of the invention
The technical problem to be solved in the present invention is that providing a kind of rapid evaluation for eating northern bluefin tuna meat grade raw
Method.For the quality characteristic of northern Blue.G tuna, using sensory evaluation method, by scientific and rational organoleptic indicator come
The feature quality of northern bluefin tuna meat is eaten in reflection raw and quality requirement carries out the best choosing that comprehensive eye exam is grading
It selects.The method of sensory evaluation, which fixes a price to the quality for eating northern bluefin tuna meat raw, has intuitive, convenience, operability
Advantage can not only be maximally maintained the original appearance of product and quality, additionally it is possible to meet easy to operate, quick, practical etc.
The requirement that marketing ranking is examined.
The present invention is achieved by the following technical solution：
A kind of fast rank assessment method for eating northern bluefin tuna meat raw, in bright and clear environment, by sample
Removal packaging, is put into impermeable food bag film, and sealing is placed in Defrost vessel, with the circulating water or agitation water of room temperature
It thaws to sample, stops when until thawing completely；Sample after defrosting is lain against on clean white disc shaped container, according to back
Muscle fat texture and muscle color at portion and abdomen cross section will eat northern bluefin tuna meat raw and be divided into top grade, good grade, general
Logical grade.Specific step is as follows：
(1) by massage pressing and observing grain of meat, grade classification is carried out according to muscle fat texture situation：
A) for fat just like the Frost's Descent general texture, meat is soft, without apparent fatty texture；Or fat is just like thick item
The general texture of line, meat is soft, there is apparent fatty texture, and muscle fat texture level is A grades；
B) for fat just like the general texture of stria, meat is soft, and muscle fat texture level is B grades；
C) meat is soft, fat-free, and muscle fat texture level is C grades；
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) muscle color is light red RGB:255,205,205, it is judged as to be A grades；
B) muscle color is pink RGB:251,137,126, it is judged as B grades；
C) muscle color is cerise RGB:159,8,50, it is judged as C grades；
D) muscle color is kermesinus RGB:129,72,82, it is judged as D grades；
(3) integrated level divides：Integrated level division is carried out according to muscle fat texture and muscle color, table 1 should be met
Regulation.
Table 1 eats northern bluefin tuna meat integrated level table raw
The beneficial effect of the present invention compared with prior art：
Technical solution of the present invention according to the fatty texture of the flesh of fish and muscle color to northern bluefin tuna raw fish etc.
Grade divides, and to determine that raw fish quality and price and shelf life provide criterion, substantially increases northern blue fin gold rifle
The accuracy and intuitive of fish classification.
The present invention according to product characteristic, using two indexs of the fatty texture of muscle and muscle color as grade classification according to
According to, reduce with this index of color carry out grade classification error.
It is expensive and be difficult to grasp to solve instrument detection device without expensive instrument, easy to operate by the present invention
The problem of making has been subjected to field experiment and verifies repeatedly, and the present invention is more in line with current factory and the high-volume of trade market is cold
Freeze the urgent need that tuna is checked and accepted.
Detailed description of the invention
Fig. 1 northern bluefin tuna grade is A grades of muscle fat textures；
Fig. 2 northern bluefin tuna grade is A grades of muscle fat textures；
Fig. 3 northern bluefin tuna grade is B grades of muscle fat textures；
Fig. 4 northern bluefin tuna grade is C grades of muscle fat textures.
Specific embodiment
Technical solution of the present invention is further explained below by embodiment, but protection scope of the present invention not by
The limitation of embodiment in any form.
Embodiment 1
On September 20th, 2017 carries out ranking to 3 batches of 30 northern bluefin tuna raw fish products, fills in light
In the environment of foot, sample is removed and is packed, is put into impermeable food bag film, sealing is placed in Defrost vessel, uses room
The circulating water or agitation water of temperature thaw to sample, stop when until thawing completely.Under the conditions of not influencing sample texture, slightly
Bag film is squeezed, no hard core or ice crystal is felt, as thaws completely.Sample after defrosting lies against clean white enamel tray
On, according to muscle fat texture and muscle color at back and abdomen cross section, northern bluefin tuna meat is divided into top grade, good
Grade, regular grade；Specific step is as follows：
(1) grade classification is carried out according to muscle fat texture：
A) for fat just like the Frost's Descent general texture, meat is soft, without apparent fatty texture；Or fat is just like thick item
The general texture of line, meat is soft, there is apparent fatty texture, relatively narrow, the larger muscle of a little bit smaller tuna muscles spacing
Meat spacing is wider, and muscle fat texture level is A grades, as shown in Figure 1；
B) for fat just like the general texture of stria, meat is soft, and muscle fat texture level is B grades, as shown in Figure 2；
C) meat is soft, fat-free, and muscle fat texture level is C grades, as shown in Figure 3；
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) muscle color is light red RGB:255,205,205, it is judged as to be A grades；
B) muscle color is pink RGB:251,137,126, it is judged as B grades；
C) muscle color is cerise RGB:159,8,50, it is judged as C grades；
D) muscle color is kermesinus RGB:129,72,82, it is judged as D grades；
(3) integrated level divides：The corresponding blue fin gold in the north is obtained according to muscle fat texture rank and muscle color rank
Marlin meat integrated level divides, and should meet the regulation of table 1.
By comprehensive judgement, this northern bluefin tuna meat grade sent is 7 of top grade, and grade is good grade
12, grade is 11 of regular grade.
Tuna flake products are eaten raw using above-mentioned 30 northern bluefin tunas, are examined by the product hierarchy of certain enterprise
(see the table below) reaches 93% with the ranking results goodness of fit of this method, has 2 to eat tuna piece this method raw and is determined as B
Grade, enterprise are determined as C grades.
Table 2 eats tuna piece sense organ evaluating meter raw
Claims (1)
1. a kind of fast rank assessment method for eating northern bluefin tuna meat raw, it is characterised in that the method is to fill in light
In the environment of foot, sample is removed and is packed, is put into impermeable food bag film, sealing is placed in Defrost vessel, uses room
The circulating water or agitation water of temperature thaw to sample, stop when until thawing completely；Sample after defrosting lies against the white of cleaning
On color disc shaped container, according to muscle fat texture and muscle color at back and abdomen cross section, northern bluefin tuna will be eaten raw
Meat is divided into top grade, good grade, regular grade；Specific step is as follows：
(1) by massage pressing and observing grain of meat, grade classification is carried out according to muscle fat texture situation：
A) for fat just like the Frost's Descent general texture, meat is soft, without apparent fatty texture；Or fat is just like cord one
As texture, meat is soft, there is apparent fatty texture, and muscle fat texture level is A grades；
B) for fat just like the general texture of stria, meat is soft, and muscle fat texture level is B grades；
C) meat is soft, fat-free, and muscle fat texture level is C grades；
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) muscle color is light red RGB:255,205,205, it is judged as A grades；
B) muscle color is pink RGB:251,137,126, it is judged as B grades；
C) muscle color is cerise RGB:159,8,50, it is judged as C grades；
D) muscle color is kermesinus RGB:129,72,82, it is judged as D grades；
(3) integrated level divides：Integrated level division is carried out according to muscle fat texture and muscle color, the regulation of table 1 should be met；
Table 1 eats northern bluefin tuna meat integrated level table raw
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810726759.6A CN108828167A (en) | 2018-07-05 | 2018-07-05 | A kind of rapid method for assessment for eating northern bluefin tuna meat grade raw |
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| CN201810726759.6A CN108828167A (en) | 2018-07-05 | 2018-07-05 | A kind of rapid method for assessment for eating northern bluefin tuna meat grade raw |
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| CN108828167A true CN108828167A (en) | 2018-11-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111286523A (en) * | 2020-02-20 | 2020-06-16 | 中国水产科学研究院黄海水产研究所 | Three-primary-color identification and counting method for bacteria |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004309350A (en) * | 2003-04-08 | 2004-11-04 | Honda Electronic Co Ltd | Method for determining meat quality of fish using ultrasonic measurement and transaction method for fishery marine product using the same |
| CN103076288A (en) * | 2012-12-26 | 2013-05-01 | 中国科学院海洋研究所 | Automatic fish flesh grading device and method based on computer vision |
| WO2014111375A1 (en) * | 2013-01-15 | 2014-07-24 | Nordischer Maschinenbau Rud. Baader Gmbh + Co. Kg | Device and method for non-contact identifying of red tissue structures and assembly for removing a strip of red tissue structures |
-
2018
- 2018-07-05 CN CN201810726759.6A patent/CN108828167A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004309350A (en) * | 2003-04-08 | 2004-11-04 | Honda Electronic Co Ltd | Method for determining meat quality of fish using ultrasonic measurement and transaction method for fishery marine product using the same |
| CN103076288A (en) * | 2012-12-26 | 2013-05-01 | 中国科学院海洋研究所 | Automatic fish flesh grading device and method based on computer vision |
| WO2014111375A1 (en) * | 2013-01-15 | 2014-07-24 | Nordischer Maschinenbau Rud. Baader Gmbh + Co. Kg | Device and method for non-contact identifying of red tissue structures and assembly for removing a strip of red tissue structures |
Non-Patent Citations (2)
| Title |
|---|
| 中华人民共和国农业部 发布: "《中华人民共和国水产行业标准SC/T 3117-2006 生食金枪鱼》", 22 February 2006, 中国农业出版社 * |
| 小野二郎 著: "《寿司品鉴大全》", 31 March 2011, 辽宁科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111286523A (en) * | 2020-02-20 | 2020-06-16 | 中国水产科学研究院黄海水产研究所 | Three-primary-color identification and counting method for bacteria |
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Application publication date: 20181116 |