食品科学技术学报201601 - page 13

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Review on Freshness Comprehensive Evaluation and
Establishment of Prediction Model for Aquatic Products
LI Jianrong1,2,3 ,摇 LI Tingting2,4 ,摇 DING Ting3
(1郾 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郾 College of Food Science , Southwest University , Chongqing 400715, China;
3郾 School of Food Science and Technology , Jiangnan University, Wuxi 214122, China;
4郾 College of Life Science, Dalian Nationality University, Dalian 116600, China )
Abstract: Aquatic product freshness evaluation standards were reviewed in this paper, including the tra鄄
ditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf鄄
life predicting models of aquatic products were also introduced, including primary shelf鄄life model,
secondary shelf鄄life model and tertiary shelf鄄life model. Moreover, the main problems and the research
tendency of freshness comprehensive evaluation and establishment of shelf鄄life model of aquatic products
were discussed, aiming to provide the convenience for the future research of aquatic products.
Key words: aquatic products; freshness; shelf鄄life; prediction model
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