各類食物中，水產(chǎn)品的營(yíng)養(yǎng)物質(zhì)較為豐富，具有含量較高的蛋白質(zhì)，且脂肪含量很低，深受廣大人們的歡迎。但是，在多種因素的影響下，水產(chǎn)品在儲(chǔ)存、加工的過(guò)程中可能會(huì)出現(xiàn)一些問(wèn)題，其新鮮程度及安全性等會(huì)受到影響，這就需要對(duì)水產(chǎn)品的自身品質(zhì)進(jìn)行科學(xué)檢測(cè)。

【德國(guó)AIRSENSE電子鼻PEN3】采用MOS傳感器陣列技術(shù)，結(jié)合數(shù)學(xué)分析方法，通過(guò)監(jiān)測(cè)樣品揮發(fā)的氣體可快速對(duì)樣品進(jìn)行定性判斷和定量預(yù)測(cè)，在食品、藥品的質(zhì)量檢驗(yàn)、新品研發(fā)、競(jìng)品分析、科學(xué)研究等領(lǐng)域被廣泛應(yīng)用。電子鼻是目前水產(chǎn)品品質(zhì)檢測(cè)最常應(yīng)用的設(shè)備，具有很好的客觀性，檢測(cè)速度也較快，并且不需要破壞檢測(cè)樣品，常用于水產(chǎn)品安全性檢測(cè)，新鮮程度檢測(cè)，水產(chǎn)品調(diào)味品的檢測(cè)的等等。

下面是部分合作單位2022年在水產(chǎn)品領(lǐng)域中的研究成果，分享給大家，歡迎大家借鑒與參考，希望對(duì)大家有所幫助。

Analysis of the changes of volatile fl avor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
基于電子鼻、SPME-GC-MS和HS-GC-IMS分析蝦膏發(fā)酵過(guò)程中揮發(fā)性風(fēng)味物質(zhì)的變化

江蘇大學(xué)

Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures
不同貯藏溫度下高白鮭魚魚子醬風(fēng)味特征及微生物多樣性的比較分析

大連工業(yè)大學(xué)

Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments
大西洋鮭魚(Salmo salar)在不同烹飪處理過(guò)程中的脂肪酸分布、理化組成和感官特性

江蘇大學(xué)

The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets
五種不同干燥方法對(duì)半干的河豚魚片品質(zhì)的影響

上海海洋大學(xué)

New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
風(fēng)味組學(xué)對(duì)傳統(tǒng)發(fā)酵蝦膏不同加熱方式的新認(rèn)識(shí):揮發(fā)性成分及其代謝途徑

青島科技大學(xué)

Effect of coating on flavor metabolism of fish under different storage temperatures
不同貯藏溫度下包衣對(duì)魚類風(fēng)味代謝的影響

江西師范大學(xué)

Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS
不同貯藏溫度下包衣對(duì)魚體風(fēng)味代謝的影響用近紅外、E-nose和SPME-GC-MS評(píng)價(jià)虹鱒魚魚片的新鮮度

西華大學(xué)

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
用E-Nose、e -舌和HS-SPME-GC-MS對(duì)長(zhǎng)期自然發(fā)酵負(fù)鼠蝦膏的風(fēng)味、口感和揮發(fā)性有機(jī)化合物進(jìn)行比較分析

西南大學(xué)

Microbial Evaluation of Ozone Water Combined with Ultrasound Cleaning on Crayfish (Procambarus clarkii)
臭氧水聯(lián)合超聲清洗對(duì)克氏原螯蝦的微生物評(píng)價(jià)

湖北省農(nóng)業(yè)科學(xué)院

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS
用E-Nose和GC-IMS對(duì)冷等離子處理大眼金槍魚切片的風(fēng)味特征進(jìn)行表征

浙江海洋大學(xué)

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods
不同貯存期大黃魚油揮發(fā)性風(fēng)味的氣相離子遷移譜分析

浙江海洋大學(xué)

Improvement of Pacific White Shrimp (Litopenaeus vannamei)Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave
鹽預(yù)處理與微波結(jié)合改善凡納濱對(duì)蝦干燥特性及品質(zhì)屬性

渤海大學(xué)

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
超聲制備的雙酯甘油預(yù)乳液改善了金絲魚糜的凝膠性能

渤海大學(xué)

Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid
運(yùn)輸過(guò)程中的急性熱應(yīng)激使虹鱒魚片在冷藏和抗壞血酸緩解過(guò)程中品質(zhì)惡化

長(zhǎng)江大學(xué)

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market
鏡泊湖與市集草魚食用部位風(fēng)味差異

黑龍江八一農(nóng)業(yè)大學(xué)