寻找生物标志物来评估鱼在储存期间的质量和安全性

Izvestiâ Sankt-Peterburgskogo gosudarstvennogo tehnologičeskogo instituta (tehničeskogo universiteta) Pub Date : 2023-01-01 DOI:10.36807/1998-9849-2023-66-92-84-91

Anna V. Naumova, Victor A. Utsal, Alexander L. Ishevsky, Anastasiya N. Yakkola, Igor A. Naumov

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引用次数: 0

摘要

本文综述了鱼类质量控制和安全的方法。特别关注的是保质期和提高活鱼、冰鲜鱼和冷冻鱼的质量和安全。采用气相液相色谱-质谱联用方法对不同脂肪含量的鱼类进行分析，测定其有害过程标志物的含量，以便将其用于对所研究产品的质量安全进行快速分析。

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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SEARCH FOR BIOMARKERS TO ASSESS THE QUALITY AND SAFETY OF FISH DURING STORAGE

This article reviews the methods of quality control and safety of fish. Special attention was paid to shelf life and to improving the quality and safety of live, chilled and frozen fish. By the methods of gas-liquid chromatography-mass spectrometry, the analysis was carried out and the content of markers of destructive processes in fish of various fat content was determined with the aim of their subsequent use for express analysis of the quality and safety of the product under study.

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Izvestiâ Sankt-Peterburgskogo gosudarstvennogo tehnologičeskogo instituta (tehničeskogo universiteta)

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