鱼新鲜度检测方法研究进展  

Research Progress on Detection Methods for Fish Freshness

作　　者：吕日琴[1] 黄星奕[1] 辛君伟[1] 蒋飞燕[1] 穆丽君[1] 顾菲菲[1] 姚丽娅[1] 管超[1] 韩方凯[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国农业科技导报》2015年第5期18-26,共9页Journal of Agricultural Science and Technology

基　　金：公益性行业(农业)科研专项(201003008);国家自然科学基金项目(31071549);江苏省高校优势学科建设工程项目资助

摘　　要：鱼是人类最主要的动物性食品来源之一,其新鲜度直接影响着消费者的健康甚至生命安全。传统的鱼新鲜度的检测方法主要包括感官评价、理化指标检测和微生物检测等。新型的检测方法包括感官仿生技术、光谱技术和生物传感技术等。较为全面地论述了目前鱼体鲜度快速评价的主要技术和方法,进行了适当的比较和讨论,并展望了未来研究发展的趋势,以期为进一步开展深入研究及制定我国鱼新鲜度判定规范提供可靠的理论依据。Fish is one of the most important sources of animal protein consumed by human. Fish freshness directly affect the health even life safety of consumers. The traditional detection methods for measuring fish freshness mainly include sensory evaluation,microbial detection and physical and chemical detection. The new detection methods include sensory bionic technology,spectroscopy,biosensors bio-impedance technology. This paper all sidedly introduced the main technology and methods for rapid evaluation of fish freshness,and also carried out appropriate comparison and discussion. The paper prospected the future research progress trend, and provided a reliable theoretical basis for further studying and developing fish freshness decision specification.

关 键 词：鱼 新鲜度 检测方法 感官仿生技术 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]