Recent advances in meat freshness "magnifier": fluorescence sensing.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jinsong Zhao, Yongsheng Ni, Lijun Tan, Wendi Zhang, Hui Zhou, Baocai Xu
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引用次数: 0

Abstract

To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and high-efficiency freshness monitoring method is urgently needed. Fluorescence sensing could act as a "magnifier" for meat freshness monitoring due to its ability to sense characteristic signal produced by meat spoilage. Here, the magnification mechanism of meat freshness via sensing the water activity, adenosine triphosphate, hydrogen ion, total volatile basic nitrogen, hydrogen sulfide, bioamines was comprehensively analyzed. The existing "magnifier" forms including paper chips, films, labels, arrays, probes, and hydrogels as well as the application in livestock, poultry and aquatic meat freshness monitoring were reviewed. Future research directions involving innovation of principles, visualization and quantification capabilities for various meats freshness were provided. By critically evaluating the potential and limitations, efficient and reliable meat freshness monitoring strategies wish to be developed for the post-epidemic era.

肉类保鲜 "放大镜 "的最新进展:荧光传感。
为解决因微生物和酶的作用导致肉类新鲜度下降而造成的肉类资源严重浪费和食品安全问题,迫切需要一种低成本、省时、高效率的新鲜度监测方法。荧光传感技术能够感知肉类腐败产生的特征信号,因此可以作为肉类新鲜度监测的 "放大镜"。本文全面分析了通过感知水活度、三磷酸腺苷、氢离子、总挥发性碱基氮、硫化氢、生物胺对肉类新鲜度的放大机理。综述了现有的 "放大镜 "形式,包括纸片、薄膜、标签、阵列、探针和水凝胶,以及在畜禽和水产肉类新鲜度监测中的应用。报告还提供了未来的研究方向,包括各种肉类新鲜度的原理创新、可视化和量化能力。通过批判性地评估其潜力和局限性,希望能为后疫情时代开发出高效可靠的肉类新鲜度监测策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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