摘要
本文概括介绍了微冻保鲜技术的原理与发展现状,从反映鲜度的K值、TVB-N值、p H、微生物指标、汁液损失与质构等指标着手,结合水产品肌肉组织结构的微观观察,分析微冻贮藏期间冰晶的形成机理,阐述微冻保鲜对水产品贮藏期间品质影响的应用研究进展与存在的问题。
The principle and current development of superchilling were introduced in this paper,mainly from macroscopic indexes such as the K value,TVB- N,pH,microbial index,drip loss and TPA,combined with observing microstructure of aquatic products muscle tissue,and the ice crystal formation mechanism during storage was analyzed. The progress of superchilling application and the problems existing in the superchilling storage technology were also introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第9期384-390,共7页
Science and Technology of Food Industry
基金
国家支撑计划项目(2012BAD38B09)
关键词
微冻技术
水产品
腐败变质
组织结构
冰晶形成机理
superchilling technology
aquatic products
deterioration
muscle tissue structure
ice crystal formation mechanism
