title: Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review.
abstract: The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented.
authors.affiliation: a College of Light Industry and Food Sciences, South China University of Technology , Guangzhou , China.
authors.forename: Jun-Hu
authors.initials: JH
authors.lastname: Cheng
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.forename: Xin-An
authors.initials: XA
authors.lastname: Zeng
authors.forename: Dan
authors.initials: D
authors.lastname: Liu
mesh_terms: D000818:Animals; D015374:Biosensing Techniques / Q000379:methods; D005396:Fish Products; D005399:Fishes; D005504:Food Analysis / Q000379:methods* / Q000706:statistics & numerical data; D005506:Food Contamination / Q000032:analysis; D005513:Food Inspection / Q000379:methods; D063427:Food Quality; D006801:Humans; D011786:Quality Control; D015203:Reproducibility of Results
keywords: ATP decomposition; Fish freshness; K value; color measurement; lipid oxidation; microbial inspection; parasites detection; protein changes; sensory evaluation; texture measurement; volatile compounds