METHOD FOR EVALUATING FRESHNESS DEGREE OF SEAFOOD,申请号JP20130014945-传众专利搜索

METHOD FOR EVALUATING FRESHNESS DEGREE OF SEAFOOD

申请公布号：JP2013213810(A)

申请号：JP20130014945

申请日期：2013.01.30

申请公布日期：2013.10.17

申请人：

HAKODATE REGIONAL INDUSTRY PROMOTION ORGANIZATION

发明人：SUGAWARA TOMOAKI;YOSHIOKA TAKEYA;NOMURA YASUTOMO

分类号：G01N33/12;A23B4/044;G01N21/64

主分类号：G01N33/12

摘要：PROBLEM TO BE SOLVED: To provide a method for quickly and non-destructively evaluating a freshness degree of seafood without any preprocessing.SOLUTION: A freshness degree of fresh seafood, as a freshness degree of a viable cell of the seafood, is non-destructively evaluated without any preprocessing, by an intensity measurement of fluorescent light of nicotinamide adenine dinucleotide acid that is one kind of coenzymes contained in the fresh seafood. Self-fluorescence beams of the coenzyme and amino-acid contained in the fresh seafood are simultaneously measured to evaluate the freshness degree of the fresh seafood from an intensity ratio of the fluorescent light beams thereof. For minimizing an error, self-fluorescence of a tryptophan that is one kind of amino acids contained in the biological tissue is measured as an evaluation index of an optical system.