TY  - JOUR
AU  - CHEN, Shengjun
AU  - ZHANG, Xiaofan
AU  - PAN, Chuang
AU  - XUE, Yong
AU  - WANG, Yueqi
AU  - WU, Yanyan
AU  - HUANG, Hui
AU  - HU, Xiao
PY  - 2022
TI  - Recent Progress in Quality Evaluation of Aquatic Products
JO  - Meat Research
SN  - 1001-8123
SP  - 53
EP  - 59
VL  - 36
IS  - 6
AB  - The quality of aquatic products is susceptible to deterioration due to the external environment or its own factors (microorganisms and endogenous enzymes) during their transportation, storage and processing after harvesting, which is directly related to not only the safety of consumers but also the sales amount and processing value of aquatic products. Consequently, this paper describes the classification and evaluation of the quality of aquatic products, with a special focus on the current applications of the traditional (sensory, microbiological and physicochemical evaluation) and new (proteomics and sensory bionics) methods to evaluate the quality of aquatic products. This paper also includes a summary of the advantages and disadvantages of different methods and techniques for the quality evaluation of aquatic products. We wrap up this review by discussing future trends in the development of basic tests for the quality evaluation of aquatic products.
UR  - https://doi.org/10.7506/rlyj1001-8123-20220110-001
DO  - 10.7506/rlyj1001-8123-20220110-001