鱼体鲜度评价技术和方法的研究进展
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摘要
鱼体在微生物和自身内源酶的作用下,容易在感官、物理、化学和微生物等方面发生质量变化,导致其迅速腐败变质,鲜度下降。鱼体鲜度的快速、无损评价在其保鲜、贮藏及运输等方面有着重要的科学意义和应用价值,将成为未来品质评价的一个重要方向。本文从微生物的快速检测(酶联免疫吸附技术(ELISA)和基因芯片检测技术)、风味物质的快速评价(电子鼻、电子舌和嗅觉可视化技术)和其他物理化学技术(近红外光谱技术、电导率及生物阻抗技术和计算机视觉技术)等方面介绍了目前鱼体鲜度快速评价的主要技术和方法,并且总结分析了国内外的这些快速检测技术的应用研究现状,展望了鱼体鲜度评价未来的发展方向。
Under the influence of micro- organisms and endogenous enzyme,fish is prone to undergo quality changes in terms of sense organ,physical and chemical properties and micro- organisms,leading to the rapid putrefaction and decreased freshness. Therefore the methods used for rapid and nondestructive detection of fish freshness are of great scientific and practical value in terms of preservation,storage,and transportation of fish and fish products. Furthermore they will become an important direction for evaluating the quality of fish in the future. In this paper,several kinds of rapid and nondestructive detection methods were introduced for rapidly assessing the freshness of fish,including microbiological detection( enzyme- linked immunosorbent technique( ELISA) and gene chip technology),the evaluation of the flavor( electronic nose technique,electronic tongue technique and olfaction visualization detection technique) and other physical and chemical techniques( near- infrared spectroscopy method,electrical conductivity and bioelectrical impedance technology as well as computer vision techniques). Furthermore,brief examples from the research applications of these promising technologies were given. In the end,this paper explored the development trends of these methods used for rapid and nondestructive detection of fish freshness in the further.
Under the influence of micro- organisms and endogenous enzyme,fish is prone to undergo quality changes in terms of sense organ,physical and chemical properties and micro- organisms,leading to the rapid putrefaction and decreased freshness. Therefore the methods used for rapid and nondestructive detection of fish freshness are of great scientific and practical value in terms of preservation,storage,and transportation of fish and fish products. Furthermore they will become an important direction for evaluating the quality of fish in the future. In this paper,several kinds of rapid and nondestructive detection methods were introduced for rapidly assessing the freshness of fish,including microbiological detection( enzyme- linked immunosorbent technique( ELISA) and gene chip technology),the evaluation of the flavor( electronic nose technique,electronic tongue technique and olfaction visualization detection technique) and other physical and chemical techniques( near- infrared spectroscopy method,electrical conductivity and bioelectrical impedance technology as well as computer vision techniques). Furthermore,brief examples from the research applications of these promising technologies were given. In the end,this paper explored the development trends of these methods used for rapid and nondestructive detection of fish freshness in the further.
引文
[1]中国渔业统计年鉴[M].北京:中国渔业出版社,2014:23-25.
[2]Alasalvar C,Miyashita K,Shahidi F,et al.Handbook of Seafood Quality,Safety and Health Applications[OL].Chichester,UK:Wiley-Blackwell,2010,14-24.http://onlinelibrary.wiley.com/book/10.1002/9781444325546.
[3]宋永令,罗永康,张丽娜,等.不同温度贮藏期间团头鲂品质的变化规律[J].中国农业大学学报,2010(4):104-110.
[4]胡素梅,张丽娜,罗永康,等.冷藏和微冻条件下鲤鱼品质变化的研究[J].渔业现代化,2010(5):38-42.
[5]佟懿,谢晶.鲜带鱼不同贮藏温度的货架期预测模型[J].农业工程学报,2009,25(6):301-305.
[6]Alizadeh E,Chapleau N,De Lamballerie M,et al.Effects of freezing and thawing processes on the quality of Atlantic salmon(Salmo salar)fillets[J].J Food Sci,2007,72(5):279-284.
[7]Fan,H B,Luo,Y K,Yin,X F,et al.Biogenic amine and quality changes in lightly salt-and sugar-salted black carp(Mylopharyngodon piceus)fillets stored at4℃[J].Food Chem,2014,159:20-28.
[8]陈爱华,杨坚.酶联免疫吸附(ELISA)法在食品微生物检测中的应用[J].中国食品添加剂,2004(4):109-111.
[9]王文,郝跃.三种斑点ELISA快速检测水产品中副溶血性弧菌[J].动植物检疫,1991(2):16-18.
[10]Mata M,Santos Y.An improved enzyme-linked immunosorbent assay(ELISA)for detection of Flavobacterium psychrophilum isolated from salmon and rainbow trout[J].Bull Eur Ass Fish Pathol,2001,21(5):195-198.
[11]杨鸢劼,陈辉.酶联免疫吸附法快速检测鳗弧菌[J].上海交通大学学报:农业科学刊,2005,23(1):69-76.
[12]王国琴.食品微生物之水产品中的微生物检验方法研究进展[J].食品研究与开发,2013,51(7):116-117.
[13]高爽,谢明杰,金大智,等.运用基因芯片技术建立检测水产食品中常见病原微生物方法的研究[J].生物技术通讯,2007,18(1):72-76.
[14]李君文,晁福寰,靳连群,等.基因芯片技术快速检测水中常见致病菌[J].中华预防医学杂志,2002,36:238-241.
[15]Warsen A E,Krug M J,La Frentz S,et al.Simultaneous discrimination between 15 fish pathogens by using 16 S ribosomal DNA PCR and DNA microarrays[J].Appl Environ Microbiol,2004,70(7):4216-4221.
[16]许澄,赵启蒙,黄雯,等.几种鱼体新鲜度快速检测方法的研究进展[J].食品工业科技,2014(9):372-376.
[17]汪敏.电子鼻和电子舌在鱼肉鲜度评价中的应用研究[J].肉类研究,2009(6):63-65.
[18]Loutfi A,Coradeschi S,Mani G M,et al.Electronic noses for food quality:a review[J].J Food Eng,2015,144:103-111.
[19]李璇,邓尚贵,张宾,等.基于电子鼻的竹荚鱼肉鲜度及品质的评价[J].浙江海洋学院学报,2012,31(5):384-388.
[20]Limbo S,Sinelli N,Riva M,et al.Freshness decay and shelf life predictive modelling of European sea bass(Dicentrarchus labrax)applying chemical methods and electronic nose[J].LWT-Food Sci Technol,2009,42:977–984.
[21]佟懿,谢晶,肖红,等.基于电子鼻的带鱼货架期预测模型[J].农业工程学报,2010,26(2):356-360.
[22]赵梦醒,丁晓敏,曹荣,等.基于电子鼻技术的鲈鱼新鲜度评价[J].食品科学,2013(6):143-147.
[23]邓少平.电子舌技术背景与研究进展[J].食品与生物技术学报,2007,26(4):110-116.
[24]韩剑众,黄丽娟,顾振宇,等.基于电子舌的鱼肉品质及新鲜度评价[J].农业工程学报,2008,24(12):141-144.
[25]Gil L,Barat J M,Escriche I,et al.An electronic tongue for fish freshness analysis using a thick-film array of electrodes[J].Microchim Acta,2008,163(1/2):121-129.
[26]吴浩,刘源,顾赛麒等.电子鼻电子舌分析和感官评价在鱼糜种类区分中的应用[J].食品工业科技,2013,18:80-83.
[27]Ruiz-Rico M,Fuentes A,Masot R,et al.Use of the voltammetric tongue in fresh cod(Gadus morhua)quality assessment[J].Innov Food Sci Emerg,2013,18:256–263.
[28]黄星奕,穆丽君,姚丽娅.可视传感器技术快速测定淡水鱼细菌总数[J].食品科学,2013,34(24):83-87.
[29]Huang X Y,Xin J W,Zhao J W.A novel technique for rapid evaluation of fish freshness using colorimetric sensor array[J].J Food Eng,2011,105(4):632–637.
[30]穆丽君,黄星奕,姚丽娅,等.基于可视传感器阵列的鳊鱼新鲜度评价模型研究[J].食品安全质量检测学报,2012,3(6):649-653.
[31]陈伟华,刘源,吴浩,等.水产品质量分级要素与评价技术[J].广东农业科学,2013,24:99-103.
[32]程旎,李小昱,赵思明,等.鱼体新鲜度近红外光谱检测方法的比较研究[J].食品安全质量检测学报,2013,4(2):427-432.
[33]徐富斌,黄星奕,丁然,等.基于近红外光谱的大黄鱼新鲜度评价模型[J].食品安全质量检测学报,2012,3(6):644-648.
[34]Sivertsen A H,Kimiya T,Heia K.Automatic freshness assessment of cod(Gadus morhua)filletsby Vis/Nir spectroscopy[J].J Food Eng,2011,103:317-323.
[35]MartinsenG,Grimnes S,Mirtaheri P.Non-invasive measurements of post-mortem changes in dielectric properties of haddock muscle–a pilot study[J].J Food Eng,2000,43(3):189-192.
[36]Niu J,Lee J Y.A new approach for the determination of fish freshness by electrochemical impedance spectroscopy[J].J Food Sci,2000,65(5):780-785.
[37]张军,李小昱,王为,等.用阻抗特性评价鲫鱼鲜度的试验研究[J].农业工程学报,2007,23(6):44-47.
[38]Vidacˇeka S,Medicˇa H,Botka-Petrak K,et al.Bioelectrical impedance analysis of frozen sea bass(Dicentrarchus labrax)[J].J Food Eng,2008,88(2):263-271.
[39]卢涵,罗永康,史策,等.0℃冷藏条件下鲢阻抗特性与鲜度变化的相关性[J].南方水产科学,2012,8(5):81-85.
[40]Zhang L N,Luo Y K,Shen H X.A nondestructive method for estimating freshness of freshwater fish[J].Eur Food Res Technol,2011,232(6):979-984.
[41]Zhu S C,Luo Y K,Hong H,et al.Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp(Aristichthys nobilis)heads stored at 0 and 3℃[J].Food Bioprocess Tech,2013,6(11):3068-3075.
[42]田灏,陆利霞,熊晓辉.鱼肉鲜度快速检测技术进展[J].食品工业科技,2008,29(7):286-288.
[43]周冬香,陈椒,徐朝霞,等.电导法快速检测淡水鱼新鲜度的方法研究[J].食品科学,1998(6):39-42.
[44]张丽娜,罗永康,李雪,等.草鱼鱼肉电导率与鲜度指标的相关性研究[J].中国农业大学学报,2011,16(4):153-157.
[45]宋丽荣,彭金峰,王阳,等.微冻罗非鱼片贮藏保质期预测研究[J].食品与机械,2010,26(6):25-29.
[46]姚瑞玲.计算机视觉技术在食品工业中的应用研究进展[J].食品与发酵科技,2014,50(4):93-97.
[47]Gumus,B,Balaban,M O,Unlusayin,M.Machine vision applications to aquatic foods:A review[J].Turk J Fish Aquat Sci,2011,11:171-181.
[48]黄星奕,吴磊,徐富斌.计算机视觉技术在鱼新鲜度检测中的应用研究[J].计算机工程与设计,2013,34(10):3562-3567.
[49]Misimi,E,Erikson,U,Skavhaug,A.Quality grading of Atlantic salmon(Salmo salar)by computer vision[J].J Food Sci,2008,73:211-217.
[2]Alasalvar C,Miyashita K,Shahidi F,et al.Handbook of Seafood Quality,Safety and Health Applications[OL].Chichester,UK:Wiley-Blackwell,2010,14-24.http://onlinelibrary.wiley.com/book/10.1002/9781444325546.
[3]宋永令,罗永康,张丽娜,等.不同温度贮藏期间团头鲂品质的变化规律[J].中国农业大学学报,2010(4):104-110.
[4]胡素梅,张丽娜,罗永康,等.冷藏和微冻条件下鲤鱼品质变化的研究[J].渔业现代化,2010(5):38-42.
[5]佟懿,谢晶.鲜带鱼不同贮藏温度的货架期预测模型[J].农业工程学报,2009,25(6):301-305.
[6]Alizadeh E,Chapleau N,De Lamballerie M,et al.Effects of freezing and thawing processes on the quality of Atlantic salmon(Salmo salar)fillets[J].J Food Sci,2007,72(5):279-284.
[7]Fan,H B,Luo,Y K,Yin,X F,et al.Biogenic amine and quality changes in lightly salt-and sugar-salted black carp(Mylopharyngodon piceus)fillets stored at4℃[J].Food Chem,2014,159:20-28.
[8]陈爱华,杨坚.酶联免疫吸附(ELISA)法在食品微生物检测中的应用[J].中国食品添加剂,2004(4):109-111.
[9]王文,郝跃.三种斑点ELISA快速检测水产品中副溶血性弧菌[J].动植物检疫,1991(2):16-18.
[10]Mata M,Santos Y.An improved enzyme-linked immunosorbent assay(ELISA)for detection of Flavobacterium psychrophilum isolated from salmon and rainbow trout[J].Bull Eur Ass Fish Pathol,2001,21(5):195-198.
[11]杨鸢劼,陈辉.酶联免疫吸附法快速检测鳗弧菌[J].上海交通大学学报:农业科学刊,2005,23(1):69-76.
[12]王国琴.食品微生物之水产品中的微生物检验方法研究进展[J].食品研究与开发,2013,51(7):116-117.
[13]高爽,谢明杰,金大智,等.运用基因芯片技术建立检测水产食品中常见病原微生物方法的研究[J].生物技术通讯,2007,18(1):72-76.
[14]李君文,晁福寰,靳连群,等.基因芯片技术快速检测水中常见致病菌[J].中华预防医学杂志,2002,36:238-241.
[15]Warsen A E,Krug M J,La Frentz S,et al.Simultaneous discrimination between 15 fish pathogens by using 16 S ribosomal DNA PCR and DNA microarrays[J].Appl Environ Microbiol,2004,70(7):4216-4221.
[16]许澄,赵启蒙,黄雯,等.几种鱼体新鲜度快速检测方法的研究进展[J].食品工业科技,2014(9):372-376.
[17]汪敏.电子鼻和电子舌在鱼肉鲜度评价中的应用研究[J].肉类研究,2009(6):63-65.
[18]Loutfi A,Coradeschi S,Mani G M,et al.Electronic noses for food quality:a review[J].J Food Eng,2015,144:103-111.
[19]李璇,邓尚贵,张宾,等.基于电子鼻的竹荚鱼肉鲜度及品质的评价[J].浙江海洋学院学报,2012,31(5):384-388.
[20]Limbo S,Sinelli N,Riva M,et al.Freshness decay and shelf life predictive modelling of European sea bass(Dicentrarchus labrax)applying chemical methods and electronic nose[J].LWT-Food Sci Technol,2009,42:977–984.
[21]佟懿,谢晶,肖红,等.基于电子鼻的带鱼货架期预测模型[J].农业工程学报,2010,26(2):356-360.
[22]赵梦醒,丁晓敏,曹荣,等.基于电子鼻技术的鲈鱼新鲜度评价[J].食品科学,2013(6):143-147.
[23]邓少平.电子舌技术背景与研究进展[J].食品与生物技术学报,2007,26(4):110-116.
[24]韩剑众,黄丽娟,顾振宇,等.基于电子舌的鱼肉品质及新鲜度评价[J].农业工程学报,2008,24(12):141-144.
[25]Gil L,Barat J M,Escriche I,et al.An electronic tongue for fish freshness analysis using a thick-film array of electrodes[J].Microchim Acta,2008,163(1/2):121-129.
[26]吴浩,刘源,顾赛麒等.电子鼻电子舌分析和感官评价在鱼糜种类区分中的应用[J].食品工业科技,2013,18:80-83.
[27]Ruiz-Rico M,Fuentes A,Masot R,et al.Use of the voltammetric tongue in fresh cod(Gadus morhua)quality assessment[J].Innov Food Sci Emerg,2013,18:256–263.
[28]黄星奕,穆丽君,姚丽娅.可视传感器技术快速测定淡水鱼细菌总数[J].食品科学,2013,34(24):83-87.
[29]Huang X Y,Xin J W,Zhao J W.A novel technique for rapid evaluation of fish freshness using colorimetric sensor array[J].J Food Eng,2011,105(4):632–637.
[30]穆丽君,黄星奕,姚丽娅,等.基于可视传感器阵列的鳊鱼新鲜度评价模型研究[J].食品安全质量检测学报,2012,3(6):649-653.
[31]陈伟华,刘源,吴浩,等.水产品质量分级要素与评价技术[J].广东农业科学,2013,24:99-103.
[32]程旎,李小昱,赵思明,等.鱼体新鲜度近红外光谱检测方法的比较研究[J].食品安全质量检测学报,2013,4(2):427-432.
[33]徐富斌,黄星奕,丁然,等.基于近红外光谱的大黄鱼新鲜度评价模型[J].食品安全质量检测学报,2012,3(6):644-648.
[34]Sivertsen A H,Kimiya T,Heia K.Automatic freshness assessment of cod(Gadus morhua)filletsby Vis/Nir spectroscopy[J].J Food Eng,2011,103:317-323.
[35]MartinsenG,Grimnes S,Mirtaheri P.Non-invasive measurements of post-mortem changes in dielectric properties of haddock muscle–a pilot study[J].J Food Eng,2000,43(3):189-192.
[36]Niu J,Lee J Y.A new approach for the determination of fish freshness by electrochemical impedance spectroscopy[J].J Food Sci,2000,65(5):780-785.
[37]张军,李小昱,王为,等.用阻抗特性评价鲫鱼鲜度的试验研究[J].农业工程学报,2007,23(6):44-47.
[38]Vidacˇeka S,Medicˇa H,Botka-Petrak K,et al.Bioelectrical impedance analysis of frozen sea bass(Dicentrarchus labrax)[J].J Food Eng,2008,88(2):263-271.
[39]卢涵,罗永康,史策,等.0℃冷藏条件下鲢阻抗特性与鲜度变化的相关性[J].南方水产科学,2012,8(5):81-85.
[40]Zhang L N,Luo Y K,Shen H X.A nondestructive method for estimating freshness of freshwater fish[J].Eur Food Res Technol,2011,232(6):979-984.
[41]Zhu S C,Luo Y K,Hong H,et al.Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp(Aristichthys nobilis)heads stored at 0 and 3℃[J].Food Bioprocess Tech,2013,6(11):3068-3075.
[42]田灏,陆利霞,熊晓辉.鱼肉鲜度快速检测技术进展[J].食品工业科技,2008,29(7):286-288.
[43]周冬香,陈椒,徐朝霞,等.电导法快速检测淡水鱼新鲜度的方法研究[J].食品科学,1998(6):39-42.
[44]张丽娜,罗永康,李雪,等.草鱼鱼肉电导率与鲜度指标的相关性研究[J].中国农业大学学报,2011,16(4):153-157.
[45]宋丽荣,彭金峰,王阳,等.微冻罗非鱼片贮藏保质期预测研究[J].食品与机械,2010,26(6):25-29.
[46]姚瑞玲.计算机视觉技术在食品工业中的应用研究进展[J].食品与发酵科技,2014,50(4):93-97.
[47]Gumus,B,Balaban,M O,Unlusayin,M.Machine vision applications to aquatic foods:A review[J].Turk J Fish Aquat Sci,2011,11:171-181.
[48]黄星奕,吴磊,徐富斌.计算机视觉技术在鱼新鲜度检测中的应用研究[J].计算机工程与设计,2013,34(10):3562-3567.
[49]Misimi,E,Erikson,U,Skavhaug,A.Quality grading of Atlantic salmon(Salmo salar)by computer vision[J].J Food Sci,2008,73:211-217.