水产品新鲜及腐败程度的评价指标  

Advances in freshness and corruption of aquatic product

作　　者：王亚会[1] 王锡昌[1] 王帅[1] 赵樑[1] 李方超 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2015年第10期240-246,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31471608);上海市农委中华绒螯蟹产业技术体系(D-8003-10-0208)资助

摘　　要：鲜度是判断水产品品质的一项重要指标,水产品的鲜度在很大程度上决定了水产品的价值,因此备受关注。文中简要介绍了水产品鲜度变化,并重点从感官指标、物理指标、化学指标和微生物指标这4个方面介绍了国内外对水产品鲜度的研究现状。Freshness is an important indicator for aquatic products, The level of freshness determines the value of aquatic product. In this paper, freshness changes in aquatic products were briefly introduced. Four kinds of methods to assess freshness of aquatic products, including sensory analysis, physical measurements, and chemical analysis as well as microbiology were reviewed in order to provide references for aquatic products freshness evaluating and its development.

关 键 词：水产品 新鲜品质 评价指标 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]