冷冻鱼糜凝胶强度检测数据

冷冻鱼糜凝胶强度的检测，需要从破断力以及破断距离这两个大的方面进行检测，确保其强度能够与食品生产规定的标准要求相符合。凝胶强度是评价鱼糜品质的重要指标，应严格按照相关标准进行检测，以确保产品的质量。1、数据采集：从生产的冷冻鱼糜中随机取样，并做好样品编号；2、数据检测：将抽取的冷冻鱼糜样本放入质检机内，操作探头向下运动挤压鱼糜，往复测定十次，将测得的破断力和破断距离记录；3、数据处理：将单个鱼糜测得的10组破断力（g）和破断距离(cm)数据求出均值，再将破断力均值和破断距离均值相乘得出冷冻鱼糜的凝胶强度，通过比对判定值（AA级判定标准为凝胶强度<=300,A级判定标准为凝胶强度<=200，AB级判定标准为凝胶强度<=100）得出样本的品级；4、数据应用：为生产者提供冷冻鱼糜的质量品级，提供生产高质量鱼糜的方向，为消费者提供选择高质量鱼糜的依凭。

Testing the gel strength of frozen surimi requires two core detection dimensions: breaking force and breaking distance, to ensure that the measured strength complies with the standard requirements stipulated for food production. Gel strength is a critical indicator for evaluating surimi quality, and testing must be conducted strictly in accordance with relevant standards to guarantee product quality.
1. Data Collection: Randomly sample from the manufactured frozen surimi and assign unique numbers to each sample.
2. Data Detection: Place the sampled frozen surimi specimens into the quality inspection machine, operate the probe to move downward to extrude the surimi, conduct 10 repeated measurements, and record the obtained breaking force and breaking distance data.
3. Data Processing: Calculate the average values of the 10 sets of breaking force (g) and breaking distance (cm) data for a single surimi sample. Multiply the average breaking force by the average breaking distance to obtain the gel strength of the frozen surimi. Determine the sample grade by comparing the calculated gel strength with the judgment criteria (AA grade: gel strength ≤ 300; A grade: gel strength ≤ 200; AB grade: gel strength ≤ 100).
4. Data Application: Provide producers with the quality grade of frozen surimi and guidance for producing high-quality surimi products, and offer consumers a reliable basis for selecting high-quality surimi.

搜集汇总

数据集介绍

特点

该数据集包含冷冻鱼糜凝胶强度的检测数据，涵盖破断力、破断距离等关键指标，用于质量品级判定，支持生产者和消费者评估鱼糜质量。