鱼体新鲜度新型检测方法的研究进展  

Research progress of novel detection methods of fish freshness

作　　者：刘建华[1,2,3,4] 曾倩华 徐霞 丁玉庭[1,2,3,4] LIU Jianhua;ZENG Qianhua;XU Xia;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品与发酵工业》2022年第6期281-289,共9页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0901603);国家自然科学基金面上基金项目(31972104)。

摘　　要：鱼是日常膳食结构的重要组成部分,具有较高的营养价值。但是,在贮存过程中,由于鱼体组织结构脆弱以及内源性酶和嗜冷细菌的作用,导致鱼的气味、风味和质地发生变化,鱼体品质迅速下降。因此,快速、方便、无损检测鱼体新鲜度成为目前该领域的研究热点。该文在对比与总结传统鱼体新鲜度检测方法的基础上,简述了目前最新的鱼体新鲜度检测方法,包括气味指纹技术、新鲜度指示型智能包装技术、蛋白组学分析技术、生物传感器技术和光谱技术,比较和论述了其优缺点,并对其发展前景和应用趋势进一步展望。Fish is an important part of the daily dietary which with high nutritional value.But during the storage process,due to the fragility of fish tissues,the negative effect of endogenous enzymes and psychrophilic bacteria,the smell,flavor and texture of fish change which result in the quality of fish deteriorates rapidly.Therefore,rapid,convenient and non-destructive detection of fish freshness has become a research hotspot.Based on summarized and compared the traditional detection methods of fish freshness,the new detection methods were summarized,including odor fingerprint technology,intelligent packaging for fish freshness detection,proteomics,biosensor technology and spectrum technology,and their advantages and disadvantages were compared.Finally,their development and application trends also have been prospected.It lays a foundation for the development of new detection technology and promotes its standardization.

关 键 词：鱼 新鲜度 检测 气味指纹技术 新鲜度指示型智能包装技术 蛋白组学 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]