(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)
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.
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.Copy