Research Advances in Quality Control and Intelligent Monitoring Technologies for Aquatic Prepared Products
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Abstract:
The increasing popularity of prepared foods in recent years can be attributed to the convenience they offer. However, oxidation, microbial activity, and endogenous enzyme degradation are vital factors that cause deterioration of the quality of aquatic prepared foods. Therefore, regulating quality deterioration and monitoring the quality change of aquatic prepared products are crucial steps for maintaining product quality and promoting the development of the prepared food industry. In this review, the methods used to control the quality of aquatic prepared products (i.e., from the preparation process to the packaging methods and sterilization technology) and intelligent quality monitoring methods used in the industry (i.e., from detection labels to machine learning and full-chain monitoring) are summarized and discussed. This review aims to serve as a reference and basis for the quality control and intelligent monitoring of aquatic prepared products and to provide support for the high-quality development of the prepared food industry.
