摘要
为研究鱼类鲜度的评价方法、存在问题和发展趋势,简要介绍了鱼类鲜度的变化机制,并从感官评价、物理评价、化学评价、微生物评价方面综述了鱼类鲜度评价指标和测定方法,分析了不同方法的优缺点和适用范围,最后对鱼类鲜度评价现状加以总结,并对发展前景进行了展望。
The mechanism of changes in postmortem freshness is briefly described,and then the evaluation indicators and measurement methods of freshness are reviewed including sensory analysis,physical analysis,chemical analysis and microbiological analysis.Furthermore,the advantages,disadvantages and scope of application of different methods are compared to evaluate assessment indicators,measurement methods,problems and developmental trend of fish freshness.Finally,the present situation of freshness evaluation in fish is summarized and the development prospects are discussed to offer some help for fish freshness determination.
出处
《大连海洋大学学报》
CAS
CSCD
北大核心
2016年第4期456-462,共7页
Journal of Dalian Ocean University
基金
国家现代农业产业技术体系建设专项(CARS-49)
国家自然科学基金资助项目(31401563,31271957)
国家“十二五”科技支撑计划项目(2015BAK36B06,2015BAD17B03)
广东省渔业科技推广专项(Z2014001,Z2015007)
关键词
鱼类
鲜度
评价
研究进展
fish
freshness
evaluation
research advancement
