[1] 孙晓红, 刘军军, 蓝蔚青, 等.气味指纹技术在水产品品质评价中的应用研究进展[J].食品与发酵工业, 2020,46(5):314-320.
SUN X H, LIU J J, LAN W Q, et al.Research progress on the application of odor fingerprint technology in quality evaluation of aquatic products[J].Food and Fermentation Industries, 2020,46(5):314-320.
[2] 邓高琼, 陈亨业, 刘瑞, 等.气相色谱-质谱联用技术在食药检测中的应用与发展[J].化学试剂,2021,43(5):555-562.
DENG G Q, CHEN H Y, LIU R, et al.Application and development of gas chromatography-mass spectrometry technology in food and chinese herbal medicine testing[J].Chemical Reagents:43(5):555-562.
[3] 朱丹实, 吴晓菲, 王立娜, 等.电子鼻结合气相色谱-质谱联用技术分析冷藏真鲷挥发性风味物质变化[J].中国食品学报, 2016, 16(12):227-234.
ZHU D S, WU X F, WANG L N, et al.Studies on volatile compounds of red sea bream at cold storage by electronic nose coupled with and HS-SPME/GC-MS[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(12):227-234.
[4] 徐永霞, 刘滢, 姜程程, 等.电子鼻结合气质联用法分析大菱鲆冷藏过程中挥发性成分变化[J].食品与发酵工业, 2014, 40(1):193-197.
XU Y X, LIU Y, JIANG C C, et al.Study on volatile components of turbot (Psetta maxima) by GC-MS and electronic nose[J].Food and Fermentation Industries, 2014, 40(1):193-197.
[5] 李婷婷, 丁婷, 邹朝阳, 等.顶空固相微萃取-气质联用技术结合电子鼻分析4 ℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技, 2015, 31(2):249-260.
LI T T, DING T, ZOU C Y, et al.Analysis of changes in volatile components of salmon fillets during refrigerated storage by the HS-SPME-GC-MS technique combined with electronic nose[J].Modern Food Science and Technology, 2015, 31(2):249-260.
[6] CHENG L, MENG Q H, LILIENTHAL A J, et al.Development of compact electronic noses:A review[J].Measurement Science and Technology, 2021, 32(6):062002.
[7] SEMEANO A T S, MAFFEI D F, PALMA S, et al.Tilapia fish microbial spoilage monitored by a single optical gas sensor[J].Food Control, 2018, 89:72-76.
[8] 沈秋霞, 王晓君, 卢朝婷, 等.基于电子鼻技术对真空包装三文鱼片的新鲜度评价[J].食品与发酵工业, 2018, 44(10):245-251.
SHEN Q X, WANG X J, LU C T, et al.Evaluation of freshness of vacuum packaged salmon fillets by electronic nose technique[J].Food and Fermentation Industries, 2018, 44(10):241-24.
[9] GUO L L, WANG T, WU Z H, et al.Portable food-freshness prediction platform based on colorimetric barcode combinatorics and deep convolutional neural networks[J].Advanced Materials, 2020, 32(45):e2004805.
[10] PRABHAKAR P K, VATSA S, SRIVASTAV P P, et al.A Comprehensive review on freshness of fish and assessment:Analytical methods and recent innovations[J].Food Research International, 2020,133:109157.
[11] 郑舒文, 陈卫华.基于电子鼻和电子舌技术的鳕鱼鲜度评定[J].中国调味品, 2019, 44(5):164-169.
ZHENG S W, CHEN W H.Evaluation of cod freshness based on electronic nose and electronic tongue technology[J].China Condiment, 2019, 44(5):164-169.
[12] SHI C, YANG X, SHUAI H, et al.Nondestructive prediction of tilapia fillet freshness during storage at different temperatures by integrating an electronic nose and tongue with radial basis function neural networks[J].Food and Bioprocess Technology, 2018, 11:1 840-1 852.
[13] THANDAVAN K, GANDHI S, SETHURAMAN S, et al.Development of electrochemical biosensor with nano-interface for xanthine sensing—A novel approach for fish freshness estimation[J].Food Chemistry, 2013, 139:963-969.
[14] GUMPU B M, NESAKUMAR N, SETHURAMAN S, et al.Determination of putrescine in tiger prawn using an amperometric biosensor based on immobilization of diamine oxidase onto ceria nanospheres[J].Food and Bioprocess Technology, 2016, 9(4):717-724.
[15] MUSTAFA F, ANDREESCU S.Paper-based enzyme biosensor for one-step detection of hypoxanthine in fresh and degraded fish[J].ACS Sensors, 2020, 5(12):4 092-4 100.
[16] ZHU Y F, LIU P, XUE T, et al.Facile and rapid one-step mass production of flexible 3D porous graphene nanozyme electrode via direct laser-writing for intelligent evaluation of fish freshness[J].Microchemical Journal, 2021, 162:105855.
[17] WU L L, PU H B, SUN D W.Novel techniques for evaluating freshness quality attributes of fish:A review of recent developments[J].Trends in Food Science and Technology, 2019, 83:259-273.
[18] HOSHI M, SASAMOTO Y, NONAKA M, et al.Microbial sensor system for nondestructive evaluation of fish meat quality[J].Biosensors and Bioelectronics, 1991, 6(1):15-20.
[19] 吴霆. 基于光谱技术的三文鱼品质检测方法研究[D].广州:华南农业大学, 2018.
WU T.Research on salmon quality detection methods based on spectroscopy[D].Guangzhou:South China Agricultural University, 2018.
[20] FENG Y Z, DOWNEY G, SUN D W, et al.Towards improvement in classification of Escherichia coli,Listeria innocua and their strains in isolated systems based on chemometric analysis of visible and near-infrared spectroscopic data[J].Journal of Food Engineering, 2015, 149:87-96.
[21] REIS M M, MARTÍNEZ E, SAITUA E, et al.Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)[J].LWT-Food Science and Technology, 2017, 78:129-137.
[22] WU T, ZHONG N, YANG L.Application of Vis/NIR spectroscopy and SDAE-NN algorithm for predicting the cold storage time of salmon[J].Journal of Spectroscopy, 2018,2018:7450695.
[23] XU J L, GOWEN A A, SUN D W.Time series hyperspectral chemical imaging (HCI) for investigation of spectral variations associated with water and plasticizers in casein based biopolymers[J].Journal of Food Engineering, 2018, 218:88-105.
[24] 张文娣, 蔡路昀.利用高光谱成像技术快速评价不同解冻方法下大口黑鲈的新鲜度[C].中国食品科学技术学会第十七届年会.中国食品科学技术学会:中国食品科学技术学会, 2020:2.
ZHANG W D, CAI L Y.Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging[C].17th Annual Meeting of CIFST.Chinese Institute of Food Science and Technology:Chinese Institute of Food Science and Technology, 2020:2.
[25] 章海亮, 楚秉泉, 叶青,等.高光谱成像技术鉴别鱼新鲜度[J].光谱学与光谱分析, 2018, 38(2):559-563.
ZHANG H L, CHU B Q, YE Q, et al.Classification of fishness based on hyperspectra imaging technology[J].Spectroscopy and Spectral Analysis, 2018, 38(2):559-563.
[26] CHEN Z Y, WANG Q P, ZHANG H, et al.Hyperspectral imaging (HSI) technology for the non-destructive freshness assessment of pearl gentian grouper under different storage conditions[J].Sensors, 2021, 21(2):583.
[27] ELMASRY G, NAKAZAWA N, OKAZAKI E, et al.Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation-emission matrices[J].Sensors and Actuators B:Chemical, 2016, 228:237-250.
[28] 苏文华, 汤海青, 欧昌荣, 等.前表面荧光光谱法鉴别不同冷藏时间的大黄鱼鲜度[J].核农学报, 2020, 34(2):339-347.
SU W H, TANG H Q, OU C R, et al.Discrimination of the freshness of Pseudosciaena crocea with different storage time using front-face fluorescence spectroscopy[J].Journal of Nuclear Agricultural Sciences, 2020, 34(2):339-347.
[29] KAROUI R, HASSOUN A, ETHUIN P.Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets[J].Journal of Food Engineering, 2017, 202(6):89-98.
[30] HASSOUN A, KAROUI R.Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions[J].Food Control, 2015, 54:240-249.
[31] XU J L, RICCIOLI C, SUN D W.An overview on nondestructive spectroscopic techniques for lipid and lipid oxidation analysis in fish and fish products[J].Comprehensive Reviews in Food Science & Food Safety, 2015, 14(4):466-477.
[32] VELIOGLU H M, TEMIZ H T, BOYACI I H.Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis[J].Food Chemistry, 2015, 172(4):283-290.
[33] WU D, ZHANG M, CHEN H Z, et al.Freshness monitoring technology of fish products in intelligent packaging[J].Critical Reviews in Food Science and Nutrition, 2021,61(8):1 279-1 292.
[34] MA Q Y, DU L, WANG L J.Tara gum/polyvinyl alcohol-based colorimetric NH3 indicator films incorporating curcumin for intelligent packaging[J].Sensors and Actuators B:Chemical, 2017, 244:759-766.
[35] LIU X Y, WANG Y, ZHU L J, et al.Dual-mode smart packaging based on tetraphenylethylene-functionalized polyaniline sensing label for monitoring the freshness of fish[J].Sensors and Actuators B:Chemical, 2020, 323:128694.
[36] CHEN H Z, ZHANG M, BHANDARI B, et al.Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness[J].Food Hydrocolloids, 2020, 100:105438.
[37] LIU X Y, CHEN K K, WANG J Y, et al.An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring[J].Food Chemistry, 2020, 307:125580.
[38] ZENG P, CHEN X, QIN Y R, et al.Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness[J].Food Research International, 2019, 126:108604.
[39] VADIVEL M, SANKARGANESH M, RAJA D, et al.Bioactive constituents and bio-waste derived chitosan/xylan based biodegradable hybrid nanocomposite for sensitive detection of fish freshness[J].Food Packaging and Shelf Life, 2019, 22:100384.
[40] MORADI M, TAJIK H, ALMASI H, et al.A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness[J].Carbohydrate Polymers, 2019, 222:115030.
[41] ŞEN F, UZUNSOY I, KAHRAMAN M V.Hydroxyethyl cellulose-based indicator labels to track freshness of anchovy (Engraulis encrasicolus)[J].Color Research & Application, 2020, 45(5):962-967.
[42] AGHAEI Z, GHORANI B, EMADZADEH B, et al.Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness[J].Food Control, 2020, 111:107065.
[43] WANG W Q, LI M, LI H B, et al.A renewable intelligent colorimetric indicator based on polyaniline for detecting freshness of tilapia[J].Packaging Technology and Science, 2018, 31(3):133-140.
[44] EZATI P, BANG Y J, RHIM J W.Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork[J].Food Chemistry, 2021, 337:127995.
[45] ZHAI X D, SHI J Y, ZOU X B, et al.Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring[J].Food Hydrocolloids, 2017, 69:308-317.
[46] SHI J, ZHANG L T, LU H, et al.Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage:Chemical properties and their prediction[J].International Journal of Food Properties, 2017,20(sup2):2 043-2 056.
[47] LI X P, CHEN Y, CAI L Y, et al.Freshness assessment of turbot (Scophthalmus maximus) by quality index method (QIM), biochemical, and proteomic methods[J].LWT-Food Science and Technology, 2017, 78:172-180.
[48] ETHUIN P, MARLARD S, DELOSIÈRE M, et al.Differentiation between fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis[J].Food Chemistry, 2015, 176(176):294-301.
[49] 马聪聪, 张九凯, 韩建勋, 等.基于iTRAQ定量蛋白质组学的三文鱼新鲜度分析[J].食品科学, 2020, 41(21):44-51.
MA C C, ZHANG J K, HAN J X, et al.Comparative iTRAQ proteomics revealed proteins associated with freshness assessment of Salmon[J].Food Science, 2020, 41(21):44-51.
[50] ZHANG X C, XIE J.Analysis of proteins associated with quality deterioration of grouper fillets based on TMT quantitative proteomics during refrigerated storage[J].Molecules, 2019, 24(14):2641.
