摘要
综述鸡蛋新鲜度评价方法的研究现状。目前评价方法主要有破坏性测定、无损测定及其他方法,破坏性测定包括感官评价和理化指标测定,无损测定包括红外光谱及荧光光谱,其他方法包括微波传感器测定及生物超弱发光测定等。
A review concerning methods to evaluate egg freshness is presented. At present, there are three methods including destructive determination which contains sensory evaluation and physico-chemical methods, non-destructive determination which contains infrared spectroscopy and fluorescence spectroscopy and other techniques such as determination of microwave sensor and ultraweak or superweak bioluminescence etc.
出处
《食品科技》
CAS
北大核心
2008年第10期233-236,共4页
Food Science and Technology
基金
陕西科技大学科研创新团队建设基金项目(UST-B24)
关键词
新鲜度
无损测定
红外光谱
荧光光谱
freshness
non-destructive determination
infrared spectroscopy
fluorescence spectroscopy
