水产品保鲜贮藏期间品质评价方式的研究进展

Research progress on quality evaluation indexes of aquatic products during fresh-keeping and storage

中文关键词:  水产品  品质特性评价  快速无损

英文关键词:aquatic products  quality characteristic evaluation  rapid non-destructive

中文摘要:

      水产品营养价值优良, 是我国居民日常膳食中优质蛋白质的重要来源, 其品质优劣状况与国民整体健康水平紧密关联。但在实际贮藏环节, 水产品极易因温度波动、微生物滋生等环境因素而腐败变质, 造成不同程度的资源浪费、环境污染及经济损失。从蛋白质、油脂、微生物角度出发, 本文首先总结了水产品贮藏期间品质特性变化规律。在此基础上从理化、感官、微生物3个方面出发, 重点阐述了目前国内外水产品品质特性评价指标与方法, 也突出光谱技术、低场核磁共振、感官仿生技术等快速无损检测技术与化学计量学的结合在水产品品质特性评价中的作用与应用现状, 旨在为进一步优化水产品品质特性评价体系的构建提供系统性的理论指导, 也突出了快速无损检测技术用于水产品品质特性评价的广泛应用前景。

英文摘要:

      Aquatic products have excellent nutritional value, which has become an important source of high-quality protein in daily diet of Chinese residents. Quality characteristics of aquatic products is closely related to the overall health of residents. However, in the actual storage process, aquatic products are easily deteriorated as a consequence of environmental factors including temperature fluctuations and microbial growth, resulting in the resources waste, environmental pollution and economic losses. In this paper, from the perspective of proteins, lipid and microorganisms, the changing regularity of quality characteristics of aquatic products was summarized during storage. Then this paper summarized on the evaluation indicators and methods of aquatic product quality characteristics at home and abroad from 3 aspects: Physicochemical, sensory, and microbiological. On the other hand, the application of rapid non-destructive testing techniques combined with chemometric construction methods was paid attention to explain quality properties, which involved low-field nuclear magnetism, sensory bionic technology and spectral analysis. It provided systematic theoretical guidance for further optimizing the construction of aquatic product quality characteristics evaluation system, and also highlighted the wide application prospect of rapid nondestructive testing technology in aquatic product quality characteristics evaluation.