A Review of Methods for Freshness Detection of Aquatic Products

被引：3
作者：
Ma C. [1 ,2 ]
Zhang J. [2 ]
Lu Z. [3 ]
Han J. [2 ]
Xing R. [2 ]
Hao J. [1 ]
Chen Y. [2 ]
机构：
[1] School of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang
[2] Chinese Academy of Inspection and Quarantine, Beijing
[3] Department of Product Quality Regulation, State Administration for Market Regulation, Beijing
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 19期
关键词：
Aquatic products; Freshness; Physicochemical analysis technology; Proteomics; Sensory biomimetic technology; Spectral technology; Traditional detection methods;
D O I：
10.7506/spkx1002-6630-20190930-370
中图分类号：
学科分类号：
摘要：
Freshness is one of the most important quality indicators of aquatic products. Accurately judging the freshness of aquatic products is not only an important measure to regulate the aquatic product market, but also a necessary trend to meet the increasing requirements of consumers for food quality and safety. Traditional sensory evaluation, and microbial, physicochemical and electrochemical assays have been widely used to evaluate the freshness of aquatic products. What's more, in order to meet the requirements for sensitive, rapid and non-destructive detection of aquatic products freshness, some detection methods have been developed by integrating modern spectroscopy with mass spectrometry and/or other emerging technologies, which have the advantages of fast analysis, high repeatability, and accurate quantitation. This paper summarizes and analyses the commonly used methods for freshness detection of aquatic products with a focus on their advantages and disadvantages, and it gives an outlook on future trends in this area. © 2020, China Food Publishing Company. All right reserved.
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页码：334 / 342
页数：8
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