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鱼肉鲜度测定方法研究进展 被引量：34

Advances in the Studies on Fish Freshness Determination
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摘要 综述了用于鱼肉鲜度测定的几类不同方法 ,包括感官评价方法、微生物学方法、物理和化学方法和生物传感器方法等 ,并比较了不同测定方法的特点 ,阐明了鱼肉鲜度测定方法的未来发展趋势。 There are different kinds of methods of fish freshness determination, which include sensory evaluation, microbial, physical, chemical and biological sensor method The characteristic of different method is compared and future advancement of fish freshness is elucidated
作者 董彩文
机构地区 郑州工程学院生物工程系
出处 《食品与发酵工业》 CAS CSCD 北大核心 2004年第4期99-103,共5页 Food and Fermentation Industries
关键词 鱼肉 鲜度 测定方法 感官评价方法 微生物学方法 生物传感器方法 fish freshness, biological sensor, determination method
分类号 TS254 [轻工技术与工程—水产品加工及贮藏工程]
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参考文献20

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  • 7Zhao Changzhi, Pan Yuzhen, Ma Lingzhi et al. Assay of fish freshness using trimethylamine vapor probe based on a sensitive membrane on piezoelectric quartz crystal[J]. Sensors and Actuators B, 2002, 81: 218～222
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同被引文献534

引证文献34

二级引证文献530

食品与发酵工业
2004年 第4期

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