摘要
鲜度对水产品品质及原料的加工适性有着巨大影响,直接决定了产品价值.鲜度检验对水产品安全、运输、仓储及加工有重要意义.现有鲜度检验方法虽有其优点,但存在主观、片面、耗时等缺陷,如何快速、客观评价水产品鲜度已成为水产品加工业亟待解决的课题.在介绍水产品鲜度变化机制的基础上,着重介绍了用于水产品鲜度评价的几种不同方法,包括感官评价、微生物评价、化学评价、物理评价及鲜度指示蛋白评价等,并分析了不同测定方法的优缺点.
Freshness makes a major contribution to the quality and processing suitability of aquatic products,and directly affects the value of the final products.Freshness assessment is essential for the safety,transportation,storage,and processing of aquatic products.The current methods,for the assessment of fish freshness,are subjective,unilateral,and time-consuming.How to quickly and objectively evaluate fish freshness has become an urgent issue to be resolved in aquatic products processing industry.In this paper,the post mortem quality changes of aquatic products were briefly introduced.Moreover,various kinds of methods to assess freshness of aquatic products,including sensory analysis,microbiology,chemical analysis,physical measurements as well as freshness indicator protein evaluation were reviewed.The merits and demerits of different methods to evaluate freshness of aquatic products were also summarized.
出处
《北京工商大学学报（自然科学版）》
CAS
2010年第6期1-8,共8页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
国家自然科学基金资助项目(31071514)
关键词
水产品
鲜度
评价方法
研究进展
aquatic products
freshness
evaluation methods
advances
作者简介
作者简介：励建荣（1964-），男，浙江慈溪人，浙江工商大学校长助理兼食品与生物工程学院院长，教授，博士，主要从事生鲜食品（果蔬、水产品）贮藏加工与安全控制，食品生物技术等方面的研究．
