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| Progress in Research on the Effects of Logistics and Transportation on the Quality of Fish Muscle |
| PENG Ling, YOU Juan, XIONG Guangquan, WANG Lan, WU Wenjin, ZHANG Tonghao, HUANG Qilin, DU Hongying, YIN Tao |
| 1.National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2.Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China |
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Abstract Modern logistics and transportation technology is developing at a high speed and showing a tendency toward intelligentization, informationization, and high efficiency. Logistics and transportation can cater to the diverse demands of consumers around the world for fish products and enable optimal allocation of fishery resources. The muscle is the main edible part of the fish body, and its quality directly affects the processing adaptability and economic value of products. In this manuscript, we review recent progress in research on the effects of logistics and transportation on the quality of three categories of fish products: live fish, chilled fish, and frozen fish. First of all, an overview of the modes, networks and characteristics of logistics and transportation is outlined. Next, recent studies on the quality evaluation of fish muscle in terms of nutritional value, texture, microstructure, flavor characteristics, sensory quality, and physical properties, as well as the detection methods used in this area are summarized. Finally, the effects of the main factors such as temperature, time, and packaging on the quality of fish muscle during logistics and transportation are discussed.
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2021, Vol. 35 
