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《Journal of Beijing Technology and Business University(Natural Science Edition)》 2010-06
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LI Jian-rong1,LI Ting-ting1,2,LI Xue-peng(1.College of Food Science and Biotechnology,Zhejiang Gongshang University,Food Safety Key Laboratory of Zhejiang Province,Hangzhou 310035,China;2.College of Life Science,Dalian Nationalities University,Dalian 116600,China)  
Freshness makes a major contribution to the quality and processing suitability of aquatic products,and directly affects the value of the final products.Freshness assessment is essential for the safety,transportation,storage,and processing of aquatic products.The current methods,for the assessment of fish freshness,are subjective,unilateral,and time-consuming.How to quickly and objectively evaluate fish freshness has become an urgent issue to be resolved in aquatic products processing industry.In this paper,the post mortem quality changes of aquatic products were briefly introduced.Moreover,various kinds of methods to assess freshness of aquatic products,including sensory analysis,microbiology,chemical analysis,physical measurements as well as freshness indicator protein evaluation were reviewed.The merits and demerits of different methods to evaluate freshness of aquatic products were also summarized.
【Fund】: 国家自然科学基金资助项目(31071514)
【CateGory Index】: TS254.7
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