CN108896721A - A kind of rapid method for assessment for eating freezing tuna grade raw - Google Patents
A kind of rapid method for assessment for eating freezing tuna grade raw Download PDFInfo
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- CN108896721A CN108896721A CN201810726895.5A CN201810726895A CN108896721A CN 108896721 A CN108896721 A CN 108896721A CN 201810726895 A CN201810726895 A CN 201810726895A CN 108896721 A CN108896721 A CN 108896721A
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 230000008014 freezing Effects 0.000 title claims abstract description 22
- 238000007710 freezing Methods 0.000 title claims abstract description 22
- 210000003205 muscle Anatomy 0.000 claims abstract description 49
- 241000251468 Actinopterygii Species 0.000 claims abstract description 31
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 210000003298 dental enamel Anatomy 0.000 claims abstract 2
- 230000004118 muscle contraction Effects 0.000 claims description 24
- 238000003825 pressing Methods 0.000 claims description 12
- 238000012360 testing method Methods 0.000 claims description 5
- 235000014653 Carica parviflora Nutrition 0.000 claims description 4
- 244000132059 Carica parviflora Species 0.000 claims description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 4
- 244000170916 Paeonia officinalis Species 0.000 claims 1
- 238000001514 detection method Methods 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 6
- 241001125831 Istiophoridae Species 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013332 fish product Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000736199 Paeonia Species 0.000 description 3
- 241000269841 Thunnus albacares Species 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000283086 Equidae Species 0.000 description 2
- 241000269957 Thunnus obesus Species 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- 230000007547 defect Effects 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
- 235000013372 meat Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 1
- 241000269840 Thunnus alalunga Species 0.000 description 1
- 241000269838 Thunnus thynnus Species 0.000 description 1
- 210000003489 abdominal muscle Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
Classifications
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- 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
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
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- Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Analytical Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Medicinal Chemistry (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The present invention relates to a kind of rapid method for assessment for eating freezing tuna grade raw, belong to aquatic food field, cutting between tuna dorsal fin the 3rd Section 6 reciprocal is obtained into tail portion with sharp knife, and carry out fish tail defrosting, in bright and clear environment, fish tail block after defrosting is lain against on clean white enamel tray, tuna is divided into top grade, good grade, regular grade and regular grade according to the degree of shrinkage of tail muscles and muscle color by big cut side up；The present invention is without expensive instrument, easy to operate, solve the problems, such as that instrument detection device is expensive and unworkable, it has been subjected to field experiment and verifies repeatedly, the present invention is more in line with the urgent need of the high-volume freezing tuna examination of current factory and trade market.
Description
Technical field
The invention belongs to aquatic food fields, are specifically related to a kind of rapid method for assessment eaten raw and freeze golden rifle grade.
Background technique
Tuna has the characteristics that high protein, low sugar, low fat, low in calories, is the ideal healthy food of people.Due to gold
1~3 times faster than mammal of the oxidation rate of marlin myoglobins, and temperature influence is particularly evident, in order to make tuna exist
Keep color, the mouthfeel of its meat constant in long-term storage, need to be immediately placed in after rapidly gutting, bloodletting after capture-
50 DEG C of household freezer carries out fresh-keeping.Freezing tuna enters processing factory, and the price of every kg is from several hundred members to thousands of members etc., price
Up to thousand yuan of difference, the ranking of the freezing whole fish of tuna how is carried out, to determine that its quality and price are traded as tuna
Critical issue urgently to be solved, and improve the yield and added value of product, reasonable development and the pass using tuna resources
Key.Currently, since the industry that this output value surpasses 10,000,000,000 yuan lacks grading evaluation method, lead to not fully demonstrate high-quality excellent
Valence principle causes both sides of supply and demand 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 that tuna color is determined by image technique finds that its equipment price is high by the understanding to image technique method
It is expensive, cumbersome, high to experiment condition requirement, and can not thoroughly evaluating product hierarchy only according to color.The above method, which exists, to be taken
Therefore the problem of flesh of fish sample is uneven and destructive sampling effect product two time selling is not suitable for factory and trade market
High-volume freezing tuna checks and accepts operation.
Gold is reflected by scientific and rational organoleptic indicator using sensory evaluation method for the quality characteristic of tuna
The feature quality and quality requirement of the whole fish of marlin carry out the optimal selection that comprehensive eye exam is grading.The food of sensory evaluation
Classification technique has the characteristics that easy to operate, intuitive, has been widely used for the identification of meat products and aquatic products at present.Sensory evaluation
Method to freezing the whole fish of tuna supplied materials check and accept, quality price have intuitive, convenience, the advantage of operability.But
It is that the freezing whole fish of tuna is difficult to carry out quality evaluation, it is necessary to thaw, observe the situation of the flesh of fish by ocular estimate.And
- 50 DEG C of tuna use freezings of freezing, fish body is big, and thawing, time-consuming, easily leads to quality deterioration, and the partial cut flesh of fish is without body of laws
The defect of existing whole fish products matter, and influence product two time selling.Based on the above reasons, it is badly in need of a kind of tuna Classified Protection,
The original appearance of product and quality can be not only maximally maintained, additionally it is possible to meet the factories such as easy to operate, quick, practical batch
Measure the requirement of acceptance inspeciton.
Summary of the invention
It is an object of the invention to solve above-mentioned technical problem, provides and a kind of easy to operate, willing eat freezing raw
The assessment method of golden rifle grade.The method is by cutting freezing tuna tail portion, according to the degree of shrinkage and muscle of fish tail muscle
Color carries out grade classification, is evaluation raw material fish products matter and price, the effective way for determining following process mode.
The present invention is achieved by the following technical solution：
A kind of rapid method for assessment for eating freezing tuna grade raw will with sharp knife in bright and clear environment
Cutting obtains tail portion between tuna dorsal fin the 3rd Section 6 reciprocal, puts fish tail stripping and slicing in order, big section is soaked in downward
3-5 minutes in 30 DEG C of water, until fish block thaws, takes out fish block and lie against in clean white disk, big cut side up dabs table with hand
Face to fog disappears, and carries out tail muscles inspection, is divided into tuna according to the degree of shrinkage of tail muscles and muscle color excellent
Grade, good grade, regular grade and regular grade；Specific step is as follows：
(1) tuna fish block section is divided into 8 parts, as shown, by 8 pieces of contraction of muscle situations of massage pressing and observing into
Row grade classification；
A) when 8 parts have been shunk, contraction of muscle degree grade is A grades；
B) 2 or less shrink weak or when not shrinking in 8 parts, contraction of muscle degree grade is B grades；
C) 4 or less shrink weak or when not shrinking in 8 parts, contraction of muscle degree grade is C grades；
D) 8 parts are shunk weak or when not shrinking, and contraction of muscle degree grade is D grades.
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) muscle color is peony RGB:143, Isosorbide-5-Nitrae 6 is judged as to be A grades；
B) muscle color is cerise RGB:159,8,50, it is judged as B grades；
C) muscle color is light coral RGB:175,59,72, 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 contraction of muscle rank and muscle color, table 1 should be met
Regulation.
1 tuna of table tests tail integrated level table
The beneficial effect of the present invention compared with prior art：
Technical solution of the present invention by cutting freezing tuna tail portion, according to the degree of shrinkage of fish tail muscle and muscle color into
The grade classification of the whole fish of row tuna, to determine that raw material fish products matter and price, subsequent processing method and shelf life provide
Criterion substantially increases the accuracy and intuitive of tuna classification.
The present invention can both embody the quality of whole fish to freeze tuna tail portion as test object, can be with maximum journey
Influence and the partial cut flesh of fish of the reduction defrosting of degree to the appearance and quality of the freezing whole fish of tuna can not embody whole fish products
The defect of matter improves the convenience of freezing tuna grade decision process.
The present invention is according to product characteristic, using two indexs of the degree of shrinkage of fish tail muscle and muscle color as grade classification
Foundation reduces the error that grade classification is carried out with this index of color.
The present invention is by the way that experimental results demonstrate the optimum condition of defrosting is impregnated 3-5 minutes in 30 DEG C of water, water temperature over-high
Or too low it will affect its ranking.
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 tuna tail muscles sectional drawing, wherein 1,2 be muscle of back；7,8 be abdominal muscles；
Fig. 2 tuna tail muscles are shunk well, it can be seen that intensive shrinking pattern in figure；
Fig. 3 tuna tail muscles are shunk generally, it can be seen that slightly sparse shrinking pattern in figure；
The contraction of Fig. 4 tuna tail muscles is weak, it can be seen that sparse shrinking pattern in figure；
The contraction of Fig. 5 tuna tail muscles is poor, and shrinking pattern is hardly visible in figure.
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 10th, 2017 carries out ranking to 4 batches of 40 freezing yellowfin tunas, in bright and clear environment,
Cutting between tuna dorsal fin the 3rd Section 6 reciprocal is obtained into tail portion with sharp knife, fish tail stripping and slicing is put in order, will cut greatly
It is soaked in 30 DEG C of water 3-5 minutes down, until fish block thaws, takes out fish block and lie against in clean white disk, big section court
On, surface to fog is dabbed with hand and is disappeared, and tail muscles inspection is carried out, it will be golden according to the degree of shrinkage of tail muscles and muscle color
Marlin meat divided rank, specific step is as follows：
(1) the tuna tail portion section Yu Kuai is divided into 8 parts, as shown in Figure 1, passing through 8 pieces of contraction of muscle of massage pressing and observing
Situation carries out divided rank
When a) having been shunk by pressing 8 parts of institute's obtaining portion parting marlin, contraction of muscle degree grade is A grades, such as Fig. 2
It is shown；
B) weak or when not shrinking, contraction of muscle degree grade is shunk by there are 2 or less in 8 parts of pressing part tuna
It is B grades, as shown in Figure 3；
C) weak or when not shrinking, contraction of muscle degree grade is shunk by there are 4 or less in 8 parts of pressing part tuna
It is C grades, as shown in Figure 4；
D) shunk by 8 parts of pressing part weak or when not shrinking, contraction of muscle degree grade is D grades, such as Fig. 5 institute
Show.
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) part tuna tail muscles color is peony RGB:143, Isosorbide-5-Nitrae 6 is judged as to be A grades；
B) part tuna tail muscles color is cerise RGB:159,8,50, it is judged as B grades；
C) part tuna tail muscles color is light coral RGB:175,59,72, it is judged as C grades；
D) part tuna tail muscles color is kermesinus RGB:129,72,82, it is judged as D grades；
(3) integrated level divides：It is comprehensive that corresponding freezing tuna is obtained according to contraction of muscle rank and muscle color rank
Grade should meet the regulation of table 1.
1 tuna of table tests tail integrated level table
By comprehensive judgement, 6 that the yellowfin tuna grade come is top grade are this time transported, grade is the 12 of good grade
Item, grade are 14 of regular grade, and grade is regular grade other 8.
Tuna is eaten raw by what the techniques such as defrosting, segmentation, slice were processed into using above-mentioned 40 yellowfin tuna raw materials
Flake products are examined by the product hierarchy of certain enterprise, are coincide with the ranking results of this method.
Embodiment 2
Ranking is carried out to 1 batch of 10 freezing horses Soviet Union tuna, in bright and clear environment on December 17th, 2017
In, cutting between tuna dorsal fin the 3rd Section 6 reciprocal is obtained into tail portion with sharp knife, puts fish tail stripping and slicing in order, it will be big
Section is soaked in 30 DEG C of water 3-5 minutes downward, until fish block thaws, is taken out fish block and is lain against in clean white disk, big section
Upward, surface to fog is dabbed with hand to disappear, carry out tail muscles inspection, it will according to the degree of shrinkage of tail muscles and muscle color
Tuna divided rank, specific step is as follows：
(1) the tuna tail portion section Yu Kuai is divided into 8 parts, as shown in Figure 1, passing through 8 pieces of contraction of muscle of massage pressing and observing
Situation carries out divided rank
When a) having been shunk by pressing 8 parts of institute's obtaining portion parting marlin, contraction of muscle degree grade is A grades, such as Fig. 2
It is shown；
B) weak or when not shrinking, contraction of muscle degree grade is shunk by there are 2 or less in 8 parts of pressing part tuna
It is B grades, as shown in Figure 3；
C) weak or when not shrinking, contraction of muscle degree grade is shunk by there are 4 or less in 8 parts of pressing part tuna
It is C grades, as shown in Figure 4；
D) shunk by 8 parts of pressing part weak or when not shrinking, contraction of muscle degree grade is D grades, such as Fig. 5 institute
Show.
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) part tuna tail muscles color is peony RGB:143, Isosorbide-5-Nitrae 6 is judged as to be A grades；
B) part tuna tail muscles color is cerise RGB:159,8,50, it is judged as B grades；
C) part tuna tail muscles color is light coral RGB:175,59,72, it is judged as C grades；
D) part tuna tail muscles color is kermesinus RGB:129,72,82, it is judged as D grades；
(3) integrated level divides：It is comprehensive that corresponding freezing tuna is obtained according to contraction of muscle rank and muscle color rank
Grade should meet the regulation of table 1.
1 tuna of table tests tail integrated level table
By comprehensive judgement, 2 that the horse Soviet Union tuna grade come is top grade are this time transported, grade is 4 of good grade,
Grade is 3 of regular grade, and grade is regular grade other 1.
Tuna is eaten raw by what the techniques such as defrosting, segmentation, slice were processed into using above-mentioned 10 horses Soviet Union's tuna raw material
Flake products examine (see the table below) by the product hierarchy of certain enterprise, reach 90% with the ranking results goodness of fit of this method,
There is 1 horse Soviet Union tuna this method to be determined as B grades, the product after processing is determined as C grades.
Table 2 eats tuna piece sense organ evaluating meter raw
Assessment method of the invention is equally applicable to big-eye tunas (Thunnus obesus) and longfinned tunny
(Thunnus alalunga), but it is not suitable for bluefin tuna.
Claims (1)
1. a kind of rapid method for assessment for eating freezing tuna grade raw, it is characterised in that fallen tuna dorsal fin with sharp knife
Cutting obtains tail portion between the 3rd Section 6 of number, and carries out fish tail defrosting, in bright and clear environment, by the fish tail block after defrosting
It lies against on clean white enamel tray, big cut side up, according to the degree of shrinkage of tail muscles and muscle color by tuna
It is divided into top grade, good grade, regular grade and regular grade, specific step is as follows：
(1) tuna fish block section is divided into 8 parts, as shown, carried out by 8 pieces of contraction of muscle situations of massage pressing and observing etc.
Grade divides
A) when 8 parts have been shunk, contraction of muscle degree grade is A grades；
B) 2 or less shrink weak or when not shrinking in 8 parts, contraction of muscle degree grade is B grades；
C) 4 or less shrink weak or when not shrinking in 8 parts, contraction of muscle degree grade is C grades；
D) 8 parts are shunk weak or when not shrinking, and contraction of muscle degree grade is D grades.
(2) RGB color standard is used, control muscle color carrys out divided rank：
A) muscle color is peony RGB:143, Isosorbide-5-Nitrae 6 is judged as to be A grades；
B) muscle color is cerise RGB:159,8,50, it is judged as B grades；
C) muscle color is light coral RGB:175,59,72, 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 contraction of muscle rank and muscle color, the regulation of table 1 should be met；
1 tuna of table tests tail integrated level table
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| CN201810726895.5A CN108896721A (en) | 2018-07-05 | 2018-07-05 | A kind of rapid method for assessment for eating freezing tuna grade raw |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810726895.5A CN108896721A (en) | 2018-07-05 | 2018-07-05 | A kind of rapid method for assessment for eating freezing tuna grade raw |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103439471A (en) * | 2013-08-19 | 2013-12-11 | 华南理工大学 | Freezing-unfreezing circulation-based freshness detection method for freshwater fish slices |
| CN103487383A (en) * | 2013-09-27 | 2014-01-01 | 浙江工商大学 | Method for measuring meat color luster of tuna by using colorimeter |
| CN103675220A (en) * | 2013-12-09 | 2014-03-26 | 浙江工商大学 | Method utilizing two texture indexes to jointly determine tuna flesh freshness |
| CN103728295A (en) * | 2013-12-23 | 2014-04-16 | 上海海洋大学 | Method for rapidly detecting sashimi quality of tuna |
| CN104792950A (en) * | 2015-05-12 | 2015-07-22 | 上海海洋大学 | Model for predicting shelf life of tuna |
-
2018
- 2018-07-05 CN CN201810726895.5A patent/CN108896721A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103439471A (en) * | 2013-08-19 | 2013-12-11 | 华南理工大学 | Freezing-unfreezing circulation-based freshness detection method for freshwater fish slices |
| CN103487383A (en) * | 2013-09-27 | 2014-01-01 | 浙江工商大学 | Method for measuring meat color luster of tuna by using colorimeter |
| CN103675220A (en) * | 2013-12-09 | 2014-03-26 | 浙江工商大学 | Method utilizing two texture indexes to jointly determine tuna flesh freshness |
| CN103728295A (en) * | 2013-12-23 | 2014-04-16 | 上海海洋大学 | Method for rapidly detecting sashimi quality of tuna |
| CN104792950A (en) * | 2015-05-12 | 2015-07-22 | 上海海洋大学 | Model for predicting shelf life of tuna |
Non-Patent Citations (1)
| Title |
|---|
| 赵永强 等: "鱼类鲜度评价指标及测定方法的研究进展", 《大连海洋大学学报》 * |
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Application publication date: 20181127 |