探索动物来源食品中的潜在生物标志物
Rajendran Thomas1, Dolly Sharma1, Rajendran Thomas1
1Food Quality Control Laboratory, ICAR-National Research Centre on Pig, Rani, Guwahati, Assam, 781131 India.
Journal of food science and technology
|September 8, 2025
概括
本次审查强调了食品生物标志物,重点关注肉质量,安全性和可追溯性. 它对化学和生物标记物进行了分类,并讨论了用于提高消费者满意度和行业标准的检测技术.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 动物科学动物科学
背景情况:
- 生物标志物对于理解生物过程至关重要,在食品科学中对于质量和安全评估至关重要.
- 全球对食品的需求,特别是像肉类这样的动物产品,需要强有力的方法来评估质量,安全性和真实性.
研究的目的:
- 审查与食品相关的生物标志物,特别强调肉类,鱼类,牛奶和蛋.
- 详细阐述肉类质量属性 (柔软,颜色,风味,质地) 和安全性 (伪造,可追溯性) 的生物标志物.
- 将生物标志物分类为化学或生物,并讨论其检测方法.
主要方法:
- 文献综述专注于与食品生物标志物相关的科学出版物.
- 生物标志物的分类基于它们的化学和生物性质.
- 讨论用于生物标志物检测的传统和先进分析技术.
主要成果:
- 确定了肉类感官属性的关键生物标志物 (温柔,色彩稳定,味道,质地,果汁性) 和安全性 (伪造,可追溯性).
- 将生物标志物分为化学和生物类别,并注意重叠.
- 强调了一系列检测技术,从基本的生物化学分析到先进的方法.
结论:
- 生物标志物对于确保食品质量,安全性和可追溯性至关重要,特别是在肉类行业.
- 这些生物标志物的应用可以提高产品的一致性,安全性和消费者吸引力.
- 检测技术的进步提高了对食品商品的可靠评估.
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