水产预制食品品质控制及智能监测技术研究进展  

Research Advances in Quality Control and Intelligent Monitoring Technologies for Aquatic Prepared Products

作　　者：赵茜 陈剑 李欢 王彦波[1,2] ZHAO Xi;CHEN Jian;LI Huan;WANG Yanbo(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]北京工商大学食品与健康学院,北京100048

出　　处：《现代食品科技》2024年第1期312-318,共7页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32072290);浙江省基础公益研究计划项目(LGN21C200014,LZ22C200003);浙江省“三农九方”科技协作计划项目(2022SNJF069)。

摘　　要：近年来,预制菜因其食用方便、获取便捷的特点市场规模不断扩大,然而因氧化、微生物作用、内源酶降解导致的水产预制食品品质劣变问题日益凸显。随着水产预制食品产业的不断发展,调控水产预制食品品质,监测水产预制食品质量变化,对产品品质保持及预制菜产业发展具有重要意义。鉴于此,该研究从预制工艺、包装方式、杀菌技术角度探讨了水产预制食品品质调控方式,并从检测标签、机器学习、全链条监测角度总结了水产预制食品品质智能监测方法,以期为水产预制食品品质控制、智能监测及预制菜产业高质量发展提供参考和依据。The increasing popularity of prepared foods in recent years can be attributed to the convenience they offer.However,oxidation,microbial activity,and endogenous enzyme degradation are vital factors that cause deterioration of the quality of aquatic prepared foods.Therefore,regulating quality deterioration and monitoring the quality change of aquatic prepared products are crucial steps for maintaining product quality and promoting the development of the prepared food industry.In this review,the methods used to control the quality of aquatic prepared products(i.e.,from the preparation process to the packaging methods and sterilization technology)and intelligent quality monitoring methods used in the industry(i.e.,from detection labels to machine learning and full-chain monitoring)are summarized and discussed.This review aims to serve as a reference and basis for the quality control and intelligent monitoring of aquatic prepared products and to provide support for the high-quality development of the prepared food industry.

关 键 词：水产预制食品 品质控制 智能监测 研究进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]