食品科学 ›› 2020, Vol. 41 ›› Issue (19): 334-342.doi: 10.7506/spkx1002-6630-20190930-370

• 专题论述 • 上一篇    

水产品新鲜度检测方法研究进展

马聪聪,张九凯,卢征,韩建勋,邢冉冉,郝建雄,陈颖   

  1. (1.河北科技大学生物科学与工程学院,河北?石家庄 050018;2.中国检验检疫科学研究院,北京 100176;3.国家市场监管总局产品质量安全监督司,北京 100820)
  • 出版日期:2020-10-15 发布日期:2020-10-23
  • 基金资助:
    中国检验检疫科学研究院基本科研业务费项目(2018JK029); “十三五”国家重点研发计划重点专项(2018YFC1603504)

A Review of Methods for Freshness Detection of Aquatic Products

MA Congcong, ZHANG Jiukai, LU Zheng, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying   

  1. (1. School of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. Chinese Academy of Inspection and Quarantine, Beijing 100176, China; 3. Department of Product Quality Regulation, State Administration for Market Regulation, Beijing 100820, China)
  • Online:2020-10-15 Published:2020-10-23

摘要: 新鲜度是水产品的重要品质指标之一,因此,准确判断水产品新鲜度,不仅是规范水产市场的重要举措,也是满足消费者对食品质量和安全越来越高要求的必要趋势。传统的感官评价、微生物检测、理化指标检测和电化学检测方法已被广泛用于水产品新鲜度的评估,为了进一步实现人们对水产品新鲜度灵敏、快速、无损的检测要求,一些结合现代光谱技术、质谱技术和其他新兴技术的检测手段逐渐发展起来,形成了分析速度快、重复性高、定性准确的检测模式。本文对目前主要的水产品新鲜度检测方法进行总结与分析,对这些方法和技术的优缺点进行比较和讨论,并对目前的工作和未来的发展趋势提出一些展望。

关键词: 新鲜度;水产品;传统检测方法;感官仿生技术;理化分析技术;光谱技术;蛋白组学

Abstract: 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.

Key words: freshness; aquatic products; traditional detection methods; sensory biomimetic technology; physicochemical analysis technology; spectral technology; proteomics

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