水产品新鲜度综合评价与货架期预测模型的构建研究进展  

Review on Freshness Comprehensive Evaluation and Establishment of Prediction Model for Aquatic Products

作　　者：励建荣[1,2,3] 李婷婷[2,4] 丁婷[3] 

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]西南大学食品科学学院,重庆400715 [3]江南大学食品学院,江苏无锡214122 [4]大连民族大学生命科学学院,辽宁大连116600

出　　处：《食品科学技术学报》2016年第1期1-8,共8页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31301572;31471639);"十二五"国家科技支撑计划项目(2012BAD29B06);中国博士后科学基金资助项目(2014M552302);重庆市博士后基金资助项目(Xm2014041)

摘　　要：对近年来水产品新鲜度的评价方法进行了分析,包括传统的评价方法和国内外最新的方法;同时介绍了水产品的货架期预测模型,包括一级、二级和三级模型;最后提出了水产品新鲜度综合评价和货架期模型构建的主要问题和研究方向,以期为今后水产品的品质和相关保鲜技术的研发提供一定参考。Aquatic product freshness evaluation standards were reviewed in this paper, including the tra- ditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf- life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.

关 键 词：水产品 新鲜度 货架期 预测模型 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]