| 1. | Nowadays , at home and abroad , one of the most widely used methods is judging fish freshness by detecting the compound of decomposed product caused by adenosine triphophate in the fish ’ s tissue in a chemical way . but this method has much shortcoming like manipulating complicatedly , costing highly , consuming much effort and time . and it needs to damage fish sample , so it is difficult to generalize the method in fact
最常用的鱼鲜度检测方法是通过化学手段测量鱼体内三磷酸腺苷分解产物的成分来判断鲜度,其操作复杂、成本高、费时费力,且需要破坏鱼体样本,难以推广使用,因此迫切需要利用气敏传感器开发一种无损、快速、方便的鱼鲜度检测方法。 |
