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| Recent Progress in Quality Evaluation of Aquatic Products |
| CHEN Shengjun, ZHANG Xiaofan, PAN Chuang, XUE Yong, WANG Yueqi, WU Yanyan, HUANG Hui, HU Xiao |
| 1.National Aquatic Products Processing Technology R&D Centre, Key Laboratory of Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, China Academy of Fisheries Science, Guangzhou 510300, China; 2.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 3.Sanya Tropical Fisheries Research Institute, Sanya 572000, China; 4.Provincial Ministry Collaborative Innovation Centre for Key Marine Food Processing Technologies, Dalian University of Technology, Dalian 116034, China |
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Abstract 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.
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2022, Vol. 36 
