摘要
将常见的肉食品概括成3大类,分析不同种类肉食品在溯源和鉴别研究时的特点。介绍了同位素比值分析、元素含量、营养成分分析和多因素综合分析的4种用于肉食品鉴别和溯源的方法,比较了各种溯源方法的特点,讨论了每种溯源方法目前的进展与特性。此外,对肉食品鉴别和溯源存在的不足和研究方向进行了展望。
The common meat products are summarized into three categories,and the traceability and authentication characteristics of different types of meat products study are analyzed.Four methods for traceability and authentication of meat products,including isotope ratio analysis,element content,nutrient composition analysis and multi-factor comprehensive analysis are introduced.The current progress and characteristics of each traceability and authentication method are discussed.In addition,the shortcomings and development of meat food traceability are prospected.
作者
于润强
杨夯
薛碧凝
廖佳琪
朱婉婷
于晓彩
YU Run-qiang;YANG Hang;XUE Bi-ning;LIAO Jia-qi;ZHU Wan-ting;YU Xiao-cai(College of Ocean Technique and Environment,Dalian Ocean University,Dalian 116023,China)
出处
《应用化工》
CAS
CSCD
北大核心
2019年第7期1671-1674,共4页
Applied Chemical Industry
基金
国家海洋局海洋公益性行业科研专项经费项目(20130500)
辽宁省大型仪器设备共享服务能力建设补贴项目(2016LD0105)
辽宁省海洋与渔业厅科研项目(201733)
辽宁省科学事业公益研究基金项目(20170002)
关键词
食品
溯源
肉
同位素
food
traceability
meat
isotope
