Review on Freshness Comprehensive Evaluation and Establishment of Prediction Model for Aquatic Products
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(1.College of Food Science and Technology, Bohai University/National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China;2.College of Food Science, Southwest University, Chongqing 400715, China;  ;3.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;  ;4.College of Life Science, Dalian Nationality University, Dalian 116600, China)

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    Abstract:

    Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.

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LI Jianrong, LI Tingting, DING Ting. Review on Freshness Comprehensive Evaluation and Establishment of Prediction Model for Aquatic Products[J]. Journal of Food Science and Technology,2016,34(1):1-8.

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History
  • Received:August 20,2015
  • Revised:
  • Adopted:
  • Online: January 18,2016
  • Published: