鱼体鲜度评价技术和方法的研究进展  

Research progress on assessment techniques and methods for fish freshness

作　　者：张月美[1] 罗永康[1] 朱思潮[1] 包玉龙[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国渔业质量与标准》2015年第3期1-7,共7页Chinese Fishery Quality and Standards

基　　金：现代农业产业技术体系建设专项资金资助(CARS-46-24);国家自然科学基金(31471683);北京市自然科学基金资助项目(6152017)

摘　　要：鱼体在微生物和自身内源酶的作用下,容易在感官、物理、化学和微生物等方面发生质量变化,导致其迅速腐败变质,鲜度下降。鱼体鲜度的快速、无损评价在其保鲜、贮藏及运输等方面有着重要的科学意义和应用价值,将成为未来品质评价的一个重要方向。本文从微生物的快速检测(酶联免疫吸附技术(ELISA)和基因芯片检测技术)、风味物质的快速评价(电子鼻、电子舌和嗅觉可视化技术)和其他物理化学技术(近红外光谱技术、电导率及生物阻抗技术和计算机视觉技术)等方面介绍了目前鱼体鲜度快速评价的主要技术和方法,并且总结分析了国内外的这些快速检测技术的应用研究现状,展望了鱼体鲜度评价未来的发展方向。Under the influence of micro - organisms and endogenous enzyme, fish is prone to undergo quality changes in terms of sense organ, physical and chemical properties and micro - organisms, leading to the rapid putrefaction and decreased freshness. Therefore the methods used for rapid and nondestructive detection of fish freshness are of great scientific and practical value in terms of preservation, storage, and transportation of fish and fish products. Furthermore they will become an important direction for evaluating the quality of fish in the future. In this paper, several kinds of rapid and nondestructive detection methods were introduced for rapidly assessing the freshness of fish, inclu- ding microbiological detection （enzymelinked immunosorbent technique （ELISA） and gene chip technology）, the evaluation of the flavor （electronic nose technique, electronic tongue technique and olfaction visualization detection technique） and other physical and chemical techniques （ near - infrared spectroscopy method, electrical conductivity and bioelectrical impedance technology as well as computer vision techniques）. Furthermore, brief examples from the research applications of these promising technologies were given. In the end, this paper explored the development trends of these methods used for rapid and nondestructive detection of fish freshness in the further. [ Chinese Fishery Quality and Standards, 2015, 5（3）：1 -7]

关 键 词：鱼体鲜度 快速检测 微生物检测 风味物质评价 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]