鱼体新鲜度快速检测技术的研究进展

鱼类及其制品因营养价值高,近年来消费量急剧上升。但是,由于鱼体中含有大量的水分,鱼类组织的脆弱性以及酶和微生物的作用,使得鱼类及其制品易于腐败,造成鱼体品质迅速下降。因此,能快速有效地检测鱼体新鲜度对现代食品工业具有重要意义。本文综述了鱼体新鲜度快速检测技术的原理和应用,包括生物传感器技术(电化学生物传感器、酶生物传感器),感官仿生技术(电子鼻、电子舌、比色传感器阵列、计算机视觉技术)和光谱技术(可见/近红外光谱、高光谱、荧光光谱),总结了其优缺点,并对今后鱼体新鲜度快速检测技术的研究重点和发展趋势做出展望。     

Applications of Polarography for Assessment of Fish Freshness

Fish freshness was assessed with an enzymatic method using a polarographic probe at 0.7 volt (platinum vs silver) to monitor degradation of inosine monophosphate (IMP), inosine (H × R), and hypoxanthine (Hx). The K-value, a ratio of H × R + Hx/IMP + H × R + Hx, was determined in Sockeye salmon, Pacific cod and Pacific herring in ice and at 12°C. Results were compared with those from HPLC and sensory scores. K-values by polarography correlated well with HPLC. Loss of freshness accompanied rise in K-value in all studies. Sensory scores correlated relatively well with K-values in Sockeye salmon and Pacific herring but less with Pacific cod. K-value did not reflect eating quality of Pacific cod.     

Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness

ABSTRACT:  The effects of microbial transglutaminase (MTGase) at different levels (0 to 0.8 units/g sample) on the properties of gels from lizardfish ( Saurida undosquamis ) mince set at 25 °C for 2 h or 40 °C for 30 min prior to heating at 90 °C for 20 min were studied. Breaking force and deformation of gels increased with increasing MTGase amount added ( P < 0.05). At the same MTGase level used, gels with the prior setting at 40 °C for 30 min showed a higher breaking force compared with those subjected to prior setting at 25 °C for 2 h ( P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoretic study revealed that myosin heavy chain (MHC) underwent polymerization to a higher extent in the presence of MTGase. Regardless of setting condition, microstructure of gel added with MTGase was finer with a smaller void compared with that of gel without MTGase. Therefore, setting temperature affected the property of gels added with MTGase. Gel properties of mince obtained from lizardfish stored in ice for different times (0 to 10 d) with and without MTGase at a level 0.6 units/g were determined. Irrespective of MTGase addition, breaking force and deformation of all gels decreased as the storage time of lizardfish increased ( P < 0.05). The addition of MTGase was able to increase both breaking force and deformation of the resulting gel produced from lizardfish kept in ice for all storage times used. Therefore, both freshness and MTGase addition had the direct impact on gel properties of lizardfish mince.     

Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness

Characteristics were studied on In₂O₃ treated with 5 mol% MgO responses to 300 ppm trimethylamine (TMA), dimethylamine (DMA), ammonia and other gases evolved from several different fish muscles stored under different conditions. Sensitivities of the In₂O₃-MgO sensor element were higher in order of TMA, DMA and ammonia over the operating range 330–620°C. Sensor responses were directly proportional to concentrations of TMA in fish muscle in the presence of other evolved gases, irrespective of types of fish muscle or storage time.     

鱼肉鲜度测定方法研究进展

综述了用于鱼肉鲜度测定的几类不同方法 ,包括感官评价方法、微生物学方法、物理和化学方法和生物传感器方法等 ,并比较了不同测定方法的特点 ,阐明了鱼肉鲜度测定方法的未来发展趋势。     

顺磁离子介导磁弛豫生物传感器评定鱼肉新鲜度

构建一种新型的顺磁离子价态转换介导的磁弛豫生物传感方法,用于鱼肉中次黄嘌呤和组胺的快速检测,进而评定鱼肉的新鲜度和品质。通过利用次黄嘌呤和组胺被酶催化分解产生的过氧化氢的还原性和氧化性,诱导不同价态顺磁离子（Mn（VII）/Mn（II）和Fe（II）/Fe（III））的转化,使磁信号发生变化,实现次黄嘌呤和组胺的定量分析。结果表明：顺磁离子介导的磁弛豫生物传感器能够实现次黄嘌呤和组胺的高灵敏检测,次黄嘌呤和组胺的线性范围分别为0.525～1 050 μmol/L和5～1 000 μmol/L,检出限分别为0.17 μmol/L和2.34 μmol/L,且在鱼肉样本检测中与高效液相色谱法一致性良好。该传感器灵敏度高、检测速度快、成本低,在鱼肉及相关产品新鲜度评定和品质控制方面具有良好的应用潜力。     

滤纸电泳分析检测鱼的鲜度 K 值

为了监控鱼类的鲜度水平,本文建立了简单的鱼肉鲜度K值的滤纸电泳检测方法。样品经1N HCl提取、混匀后,经高速离心机（8000 xg）离心15 min,取上清液10 μL于直径6 mm的滤纸片上,然后把含样品液的滤纸片放置在用醋酸吡啶缓冲液浸润的（醋酸：啶：＝10：1：289,pH＝3.7）电泳用滤纸上,经800 V 20 in的滤纸电泳分离后,在254 nm的紫外光视觉化处理下,观察到ATP＋ADP＋IMP, AMP, HxR＋Hx有效的分离,样品经数据处理软件处理后进行定量分析。标准品ATP＋ADP＋IMP, AMP, HxR＋Hx在0.001 umol至0.01 μmol浓度之间,有良好的线性关系线,线性关系系数均为0.99。鱼肉样品分别添加0.3 μmol ATP及其分解产物,其平均回收率为98%、96%、103%,相对标准偏差为0.75-5.8%。结果表明该方法具有快速、简便、准确的优点,并且不需要昂贵的设备,适合鱼肉鲜度K值的现场测定。     

生物传感器在鱼肉鲜度测定中的应用

综述了用于鱼肉鲜度测定的几种不同类型的生物传感器,包括K值测定传感器、微生物传感器和胺类测定传感器。阐明了生物传感器测定鱼肉鲜度的原理、特点及其发展趋势。     

肉品新鲜度的检测方法

肉品新鲜度的检测方法很多,主要有感官检测,理化指标检测和微生物指标检测。但是这些传统的检测方法都存在检测精度不高或耗时长,不能及时准确地反馈新鲜度的信息等局限,快速精准的无损检测方法是肉品新鲜度检测发展的一个趋势。本文综述了几种肉品新鲜度的传统检测方法和快速无损检测新方法。     

A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy

Changes in several dielectric parameters of carp, herring and sea bass during their storage after death at 4 °C, 15 °C and 25 °C were examined by electrochemical impedance spectroscopy (EIS) in the frequency range of 0.1 Hz to 100 kHz. This method offers a simple, rapid and in situ measurement of the onset of spoilage. The phase angle and admittance changes are the best freshness indicators, from which four classifications of freshness may be defined for all of the tested fish species. Warburg‐type impedance and CE (chemical reaction preceding an electrochemical reaction) processes were observed in the relaxation process during storage and a proposed equivalent circuit satisfactorily described the overall electrochemical behavior.     

电致化学发光方法检测肉的新鲜度

肉类的变质过程中伴随着硫化物和氨气的产生.基于电致化学发光的原理和方法,构建了MWNTs/PVA/铱配合物修饰电极,此电极对无机氨有很好的响应,实验中以MWNTs/PVA/铱配合物修饰电极为工作电极,铂丝电极为对电极,Ag/AgCl电极为参比电极,进行循环伏安-电致化学发光扫描,扫描范围为0.2～1.8V,扫描速率为100 mv/s,线性范围为1.8×10-7～1.0×10-9 mol/L,检出限为1.2×10-13 mol/L.实验表明,ECL响应值与肉的腐败程度具有很好的相关性,该法可用于肉品新鲜度的监控.     

ATP代谢物安培酶生物传感器的研制及在鱼肉鲜度测定中的应用

目的:研制一种通过测定鱼组织中三磷酸腺苷(ATP)降解产物次黄嘌呤(HX)、肌苷(INO)、肌苷酸(IMP)代谢物来定量检测鱼肉鲜度的生物传感器系统。方法:用K1或H表示鲜度,K1或H取决于鱼肉中ATP降解产物的量。降解产物通过安培法检测,利用3种以二茂铁甲酸(FCA)为媒介体的导电聚吡咯酶电极,分别固定黄嘌呤氧化酶(XO)、核苷磷酸化酶(NP)和核苷酸酶(NT),定量检测HX、INO和IMP。结果:该传感系统可以快速测定HX、INO、IMP含量。同时发现即使鱼肉被储存于-12℃,7d后也会迅速分解。结论:该传感器简单、快速、使用方便,用来检测淡水鱼的鲜度,效果令人满意。     

Amperometric Determination of Fish Freshness by a Hypoxanthine Biosensor

The traditional determination of fish freshness is to detect total volatile basic nitrogen, microbial load or hypoxanthine. These methods are complex and expensive. A hypoxanthine biosensor was constructed by using immobilised xanthine oxidase and a platinum electrode. The enzyme was immobilised on a silk membrane. The electrode detected the hydrogen peroxide released during the enzymatic reaction. A linear range from 0·05 to 100×10⁻⁶ M of hypoxanthine was observed. When the method was applied to fish samples, the results obtained agreed well with those obtained by the conventional total volatile basic nitrogen and microbial load. This biosensor provides a reliable, simple, rapid and economical method for the measurement of fish freshness.     

Freshness Assessment of Six New England Fish Species Using the Torrymeter

Six New England marine species, yellowtail flounder (Limanda ferruginea), whiting (Merluccius bilinearis), scup (Stenotomus chrysops), butterfish (Peprilus triacanthus), mackerel (Scomber scombrus) and herring (Clupea harenqus), were stored on ice whole, dressed or skin-on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter values.     

猪肉新鲜度检测方法综述

综述猪肉新鲜度检测的重要意义、主要方法、原理和优缺点,比较各常用方法的准确性。概述当前国内外猪肉新鲜度检测的新方法,分析猪肉新鲜度检测的研究方向。     

用于组胺检测的新型电化学传感技术研究

通过对检测条件的优化,制备高特异性、高稳定性、高敏感的MIP-Au NPs-GCE电化学传感器,建立新型的组胺检测方法。通过对该传感器的电极电化学行为进行研究,分析出了电极电化学行为的变化规律,还对Au NPs的信号放大作用进行了验证。该方法的检测时间30 min,标准曲线为:Y=2.953 lg X+1.968,R~2=0.998 8,最低检测限(LOD):0.22 ng/m L,检测范围:0.25 ng/m L~100 ng/m L。以豆腐乳作为实际样品进行加标回收试验,加标回收率位于93.57%~103.93%之间,相对标准偏差(RSD)位于0.93%~3.08%之间,各检测水平之间的差异具有统计学意义。     

Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis

Trimethylamine (TMA) concentration in fish tissue is an accepted measure of deterioration. In this preliminary study a direct relation was demonstrated between TMA in the tissue and in the headspace above the fish flesh. A relatively simple but precise procedure was developed for measuring TMA headspace concentration, based on air sampling with Carbotrap or Tenax sorbent tubes and subsequent thermal desorption and gas chromatographic (GC) analysis. Sampling and analysis are completed in less than 5 min. Fish freshness determined by TMA headspace analysis was consistent with grading estimated by sensory tests, but the instrumental method provided a more objective and quantitative assessment of quality and an estimation of postmortem age of the fish.     

肉品新鲜度快速检测技术研究进展

介绍了肉品新鲜度的快速检测技术原理及方法,综述了肉品新鲜度各项指标快速检测技术的研究进展,展望了肉品新鲜度的快速检测技术。加快快速在线检测仪器的研究与开发,实现肉品新鲜度的快速、无损、实时检测,这对于促进我国肉类产业的现代化发展,保障人民的身体健康都具有重要的现实意义。     

阻抗法检测鸡蛋新鲜度

鸡蛋在贮存过程中会发生一系列物理化学变化。在实际生活中,多以感官来衡量鸡蛋的新鲜度。本实验通过设立不同贮存条件,对不同温度(4、25℃)、不同相对湿度(75%、85%、98%)组合下的6组不同条件贮存过程中鸡蛋的哈夫单位、蛋黄指数、pH值以及相对应的阻抗进行检测。结果表明,在不同条件贮存过程中鸡蛋新鲜度指标哈夫单位、蛋黄指数、pH值与阻抗之间表现出了较好的相关性,建立标准曲线,通过阻抗值的大小对应标准曲线可计算鸡蛋新鲜度。阻抗法检测鸡蛋新鲜度具有操木作简便、快速、结果准确等优点,可为蛋品企业鸡蛋的保存提供一定的理论依据。     

鱼新鲜度对其烤鱼片中晚期糖基化终末产物形成的影响

本文以马面鱼为原料,基于4℃下7 d内挥发性盐基氮的变化判断鱼肉新鲜度,测定生鱼肉及烤鱼片中与晚期糖基化终末产物(Advanced Glycation End-products,AGEs)形成有密切关系的游离氨基酸、核苷酸、乙二醛等的含量变化,探究鱼新鲜度对其烤鱼片中AGEs形成的影响。结果表明:随着鱼肉新鲜度的降低,生鱼肉及烤鱼片中游离氨基酸和核苷酸的含量升高,烤鱼片中总AGEs、羧甲基赖氨酸、荧光性AGEs和戊糖素的含量在总体上均呈上升趋势,至7 d时总AGEs与羧甲基赖氨酸的含量分别达7.24与4.01 μg/g,说明原料鱼肉新鲜度对烤鱼片中AGEs的含量有重要影响;早中期糖基化产物乙二醛的含量在生鱼肉中变化不明显,但在烤鱼片中呈上升趋势,说明烤鱼片的加工过程与糖基化反应存在直接联系。