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Research progress of chilled meat freshness detection based on nanozyme sensing systems

文献类型： 外文期刊

作者： Song, Guangchun 1 ; Li, Cheng 1 ; Fauconnier, Marie -Laure 2 ; Zhang, Dequan 1 ; Gu, Minghui 1 ; Chen, Li 1 ; Lin, Yaoxin 3 ; Wang, Songlei 4 ; Zheng, Xiaochun 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium

3.Natl Ctr Nanosci & Technol, Beijing 100081, Peoples R China

4.Ningxia Univ, Dept Food Sci & Technol, Yinchuan 750021, Peoples R China

关键词： Chilled meat; Freshness indicators; Enzyme-like catalysis; Nanozyme sensing systems

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： It is important to develop rapid, accurate, and portable technologies for detecting the freshness of chilled meat to meet the current demands of meat industry. This report introduces freshness indicators for monitoring the freshness changes of chilled meat, and systematically analyzes the current status of existing detection technologies which focus on the feasibility of using nanozyme for meat freshness sensing detection. Furthermore, it examines the limitations and foresees the future development trends of utilizing current nanozyme sensing systems in evaluating chilled meat freshness. Harmful chemicals are produced by food spoilage degradation, including biogenic amines, volatile amines, hydrogen sulfide, and xanthine, which have become new freshness indicators to evaluate the freshness of chilled meat. The recognition mechanisms are clarified based on the special chemical reaction with nanozyme or directly inducting the enzyme-like catalytic activity of nanozyme.

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