Abstract: The sushi-grade evaluation technology and indicators are constantly developing, and the establishment of scientific and efficient evaluation methods is more and more urgent with the continuous improvement of the demand for high seafood.This paper focuses on fresh products, and systematically reviews the development of seafood quality evaluation from two aspects: indicators and methods.Firstly, the scientific origin of freshness evaluation and the construction process of traditional fishery product evaluation technology system are reviewed systematically from sensory evaluation and non-sensory evaluation methods, and the research progress of live product quality evaluation in recent years is described.Then, systematic analysis and emerging technologies and their corresponding indicators are discussed with modern analytical techniques as the focus.The analysis and summary centering on the evaluation system of traceability, varieties and sushi-grade are analyzed through modern analytical techniques such as chromatography, mass spectrum and spectrum, combined with Omics technology.Finally, from basic theory research on raw material to learn, the defects of the traditional consumption mode, and upgrade the existing domestic consumption and demand three aspects, the sushi-grade for the study of the importance and necessity of breakthrough point and the corresponding quality index and key real-time analysis technology is put forward to provide some reference for the application and development of fresh seafood evaluation indices and methods to promote fishery product-processing industry upgrading.
2021, Vol. 36 
