Research Progress on Rapid Detection Technology of Fish Freshness
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摘要: 鱼类及其制品因营养价值高,近年来消费量急剧上升。但是,由于鱼体中含有大量的水分,鱼类组织的脆弱性以及酶和微生物的作用,使得鱼类及其制品易于腐败,造成鱼体品质迅速下降。因此,能快速有效地检测鱼体新鲜度对现代食品工业具有重要意义。本文综述了鱼体新鲜度快速检测技术的原理和应用,包括生物传感器技术(电化学生物传感器、酶生物传感器),感官仿生技术(电子鼻、电子舌、比色传感器阵列、计算机视觉技术)和光谱技术(可见/近红外光谱、高光谱、荧光光谱),总结了其优缺点,并对今后鱼体新鲜度快速检测技术的研究重点和发展趋势做出展望。Abstract: The consumption of fish and its products has risen sharply in recent years due to their high nutritional value. However,due to the large amount of water contained in fish bodies,the fragility of fish tissues and the effects of enzymes and microorganisms make fish and their products easily perishable,resulting in a rapid decline in fish quality. Therefore,the rapid and effective detection of fish freshness is of great significance to the future food industry. This paper introduces the principles and applications of techniques for fish freshness detection,including biosensor technology(electrochemical and enzyme biosensors),sensory bionics(electronic nose,electronic tongue,colorimetric sensor array,and computer vision technology)and spectral techniques(visible/near-infrared spectroscopy,hyperspectral imaging,and fluorescence spectroscopy),and summarizes the advantages and disadvantages of these methods,and makes a prospect for the research focus and development trend of the rapid detection technology of fish freshness in the future.
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