对虾鲜度变化表征与评价研究进展  

Development of freshness variation characterization and evaluation of shrimp

作　　者：张帅[1] 王彦波[1] 

机构地区：[1]浙江工商大学食品质量安全系 浙江省食品安全重点实验室,浙江杭州310035

出　　处：《食品工业科技》2012年第15期409-411,417,共4页Science and Technology of Food Industry

基　　金：浙江省自然科学基金(R3110345)

摘　　要：虾类鲜度决定着其加工、销售、食用产品品质,也逐渐成为消费者关注的焦点和热点。目前虾类鲜度表征与评价方法主要包括感官评价、物理表征、化学表征、微生物表征和其他鲜度评价技术。综述了对虾鲜度变化表征与评价方法,并对多种常用检测方法的优缺点进行了分析,最后对鲜度表征与评价技术进行了展望。The shrimp qualities of process,market and related food are determined by the freshness.The freshness of shrimp gradually becomes one of the focus and hot spots for consumers.Nowadays,the methods of characterization and evaluation of shrimp freshness include sensory,physics,chemistry,microorganisms and other technologies.Therefore,this review provided an overview of related methods of freshness characterization and evaluation in shrimp.In addition,the advantages and disadvantages of those methods were also discussed.Finally,the future technologies of freshness characterization and evaluation were viewed in shrimp.

关 键 词：对虾 鲜度 表征 评价 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]