蛋新鲜度安全和检测技术:全面审查和未来的前景
Shuo Yang1, Zihong Ma1, Yujie Chi1
1College of Food Science, Northeast Agricultural University, Harbin, China.
Comprehensive reviews in food science and food safety
|October 30, 2025
概括
液体蛋的消费量正在上升,但新鲜度标准落后. 本综述探讨了传统和新型检测方法,强调了液体蛋质量评估的有希望的技术和未来的全球标准.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 全球蛋产量正在增加,液体蛋准备主导消费.
- 目前的蛋新鲜度评估主要针对贝蛋,缺乏液体蛋的标准.
- 恶化机制和检测技术对于确保液体蛋质量至关重要.
研究的目的:
- 系统地审查用于检测蛋新鲜度的传统和新技术.
- 评估这些方法对贝和液体蛋的适用性.
- 为制定全球液体蛋新鲜度标准提供参考资料.
主要方法:
- 总结了传统的方法 (豪格单元,) 和新的技术 (光谱,传感器,成像).
- 基于准确性,成本,持续时间和样本完整性的技术进行评估.
- 专注于非破坏性,在线和自动检测潜力.
主要成果:
- 传统的方法是特定于蛋的;新的技术显示出对液体蛋的承诺.
- 拉曼光谱,电化学化学测量,核磁共振,嗅觉传感器和成像是有效的.
- 先进的建模 (深度学习,机器学习) 通过高光谱成像和介电光谱学实现了100%的准确性.
结论:
- 新型,非破坏性技术为在线,自动化液体蛋新鲜度检测提供了潜力.
- 整合各种模型与有前途的技术是实际应用的关键.
- 未来的研究应该专注于建立液体蛋质量评估的全球标准.
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