Studies on developing the non-destructive method for freshness assessment of fish and shellfish.

鱼贝类新鲜度无损评价方法的研究[J].

• 批准号: 07556104
• 负责人: SAKAGUCHI Morihiko
• 金额: $ 4.8万
• 依托单位: KYOTO UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (A)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 1997
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07556104/
• 关键词: fish and shellfish; freshness; non-destructive analysis; K value; impedance; freshness index; color; sensory observation; 非破壊法; 核酸関連物質; 電気特性; センサ; 色彩変化; L^*a^*b^*; 魚類; 氷蔵; 臭気センサ; 非破壊計測; 臭気センサー

Instrumental and non-destructive methods for measuring the freshness of fisheries products were investigated. Especially, electrical and optical procedures for the measurement were examined on several species of fish and shellfish. For comparison, freshness measurement using K value as destructive procedure and sensory method as a non-destructive way was also applied.The impedance analysis of fish fillets obtained from red seabream, carp, flatfish, yellowtail and squid during ice storage indicated that the difference and ratio of resistance and the radius of Cole-Cole arc changed depending on the duration of storage.They were recognized as good freshness indices of raw fish meat in relatively short-term storage.The optical analysis performed on eye, gill and meat of fish (red seabream, yellowtail and squid) and squid, using a color analyzer, during ice storage indicated a marked decrease in a** value of fish gill, an increase in b** value of yellowtail meat and L** value of squid eye.They could be a good indice for the rapid measurement of freshness.K value as a destructive method for freshness measurement increased slowly for the meat of red seabream and flatfish, followed by yellowtail.The sensory observation indicated the occurrence of more rapid change in general appearance, odor and flesh consistency than the change in K value.

对水产品新鲜度的仪器和非破坏性测量方法进行了研究。特别是，电气和光学程序的测量进行了检查，对几种鱼类和贝类。为了进行比较，还采用了K值法作为破坏性方法，感官法作为非破坏性方法，对红海鱼、鲤鱼、比目鱼、结果表明，冰藏条件下，黄尾鱼和鱿鱼的阻力和科尔-科尔值随贮藏时间的变化而变化，是较好的短期贮藏新鲜度指标。鱼鳃和鱼肉（红海鸟，黄尾鱼和鱿鱼）和鱿鱼，使用颜色分析仪，在冰储存期间表明鱼鳃的 ** 值显着下降，黄尾鱼肉的B** 值和L** 值增加结果表明，K值作为一种破坏性的新鲜度测定方法，在鲜度测定中有一定的实用价值感官观察表明，总体外观、气味和肉稠度的变化比K值的变化更快。

项目成果

Sakaguchi, Morihiko: "Fish and shellfish-differentiation between frozen-thawed and unfrozen" Proc.Int.Post-harvest seafood Symposium. 129-133 (1996)

Sakaguchi，Morihiko：“鱼类和贝类 - 冷冻解冻和未冷冻的区别”Proc.Int.Post-harvest 海产品研讨会。

坂口 守彦: "魚介類の鮮度評価法.目視検査の自動化技術(福田和彦編)" テクノシステム, 9 (1995)

坂口守彦：“海鲜的新鲜度评价方法。目视检查自动化技术（福田和彦编辑）”Techno System，9（1995）

加藤宏郎: "インピーダンス特性による魚肉の鮮度判定" 第57農業機械学会年次大会講演要旨. (印刷中). (1998)

加藤博夫：“基于阻抗特性的鱼肉新鲜度测定”日本农业机械学会第 57 届年会摘要（1998 年出版）。

坂口 守彦: "トリメータによる魚介類の凍結未凍結品の鑑別と鮮度判定" 冷凍. 70. 1194-1199 (1995)

Morihiko Sakaguchi：“使用三聚体鉴定冷冻和未冷冻海鲜的新鲜度”《Frozen》70. 1194-1199 (1995)。

坂口 守彦: "電気的センサ.水産学シリーズ106,魚介類の鮮度判定と品質保持(渡部悦生編)" 恒星社厚生閣, 7 (1995)

坂口守彦：“电气传感器。水产科学系列 106，海鲜的新鲜度测定和质量维护（渡边悦夫编辑）” Seiseisha Koukaku，7 (1995)