| 刊名 | Agricultural Biotechnology |
| 作者 | Jinlu LI1,2, Weidong LI3, Shouguo GU1,2, Zhenguo ZHANG1,2, Jianxiong ZHANG1,2, Lei WANG1,2* |
| 作者单位 | 1.Tangshan Food and Drug Comprehensive Inspection and Testing Center, Tangshan 063000, China; 2. Key Laboratory of Agricultural Product Quality Evaluation and Nutritional Health, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China; 3.Tangshan Haidu Seafood Co., Ltd., Tangshan 063000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2026.01.014 |
| 年份 | 2026 |
| 刊期 | 1 |
| 页码 | 60-62 |
| 关键词 | Aquatic product quality; Sensory evaluation; Physical evaluation; Chemical evaluation; Microbiological evaluation |
| 摘要 | With the improvement of living standards and the shift in societal consumption attitudes, consumers' demand for the quality of aquatic products is increasingly stringent. Freshness and quality have become primary factors determining consumers' purchasing decisions. However, due to the high moisture content, active endogenous enzymes, and rich nutrients in aquatic products, both fresh and processed products are highly susceptible to quality deterioration during procurement, distribution, and storage, which leads to a significant decline in sensory quality and nutritional value, while also compromising safety. Today, the consumption of high-quality aquatic products has become a prevailing trend. This paper reviewed the methods for freshness evaluation and quality grading of aquatic products in terms of sensory and nutritional aspects, aiming to support the market circulation principle of “higher price for better quality” and “price based on quality”, and better meeting consumer demands. Therefore, it is imperative to enhance the analysis and evaluation of aquatic product quality and to continuously refine assessment systems and methods, which is crucial for promoting industry transformation and fostering a healthy market-consumer economic cycle. |
