Cheng Jun-Hu, Sun Da-Wen, Han Zhong, Zeng Xin-An
Academy of Contemporary Food Engineering, College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou 510006, P.R. China.
Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, Univ. College Dublin, Natl. Univ. of Ireland, Belfield, Dublin 4, Ireland.
Compr Rev Food Sci Food Saf. 2014 Jan;13(1):52-61. doi: 10.1111/1541-4337.12043.
Recently, food safety and quality have become critical issues of great concern throughout the world. Fish is one of the most vulnerable and perishable aquatic products. The evaluation of fish and fillet freshness is therefore very significant in research and development for providing premium and supreme quality for human health and acceptance by consumers, as well as for international trade. The texture and structure of fish muscle are important freshness quality attributes that depend on several parameters such as hardness, cohesiveness, springiness, chewiness, resilience, and adhesiveness, as well as the internal cross-linking of connective tissue and the detachment of fibers. This review aims to present recent advances of texture and structure measurements and analyses, including sensory evaluation and instrumental methods, for indicating and evaluating fish freshness quality. Factors affecting these measurements are detailed and correlations between texture and structure are discussed. Moreover, the limitations and challenges of fish texture and structure measurements are described and some viewpoints about current work and future trends are also presented.
近年来，食品安全与质量已成为全球备受关注的关键问题。鱼类是最易腐坏的水产品之一。因此，评估鱼和鱼片的新鲜度在研发中具有重要意义，其目的在于为人类健康提供优质上乘的产品，获得消费者认可，同时也关乎国际贸易。鱼肉的质地和结构是重要的新鲜度品质属性，这取决于多个参数，如硬度、内聚性、弹性、咀嚼性、回弹性和粘附性，以及结缔组织的内部交联和纤维的分离。本综述旨在介绍质地和结构测量与分析的最新进展，包括感官评价和仪器方法，以指示和评估鱼类的新鲜度品质。详细阐述了影响这些测量的因素，并讨论了质地与结构之间的相关性。此外，还描述了鱼类质地和结构测量的局限性与挑战，并对当前工作和未来趋势提出了一些观点。
