摘要
冻结贮藏是目前水产品保藏的重要方式,最大程度地保留了水产品的新鲜程度。而冻结贮藏的过程中冰晶的生成会对水产品品质产生破坏,影响风味和质构。冻品再解冻又会导致大量汁液流失。本文对冰晶形成的机理进行探讨,分析影响冰晶生成的因素,并介绍目前控制水产品冰晶形成的一些方法。影响冰晶形成的因素有冻结速率、冻结温度、温度波动等,控制冰晶形成的方法有微冻、压力转移冻结等。
Freezing storage is an important preservation method for aquatic products as it could maintain their freshness tothe maximum extent. However, the quality of aquatic products may inevitably be damaged in terms of flavor and texturedue to the formation of ice crystals during freezing storage. Drip loss may also be unavoidable during thawing. This reviewelucidates the mechanism of the formation of ice crystals, and discusses the factors which affect the formation of ice crystalsincluding freezing rate, freezing temperature, and temperature fluctuation. The existing methods for controlling the formationof ice crystals in the aquatic products are also described such as superchilling and pressure shift freezing.
作者
李苑
王丽平
李钰金
胡亚芹
LI Yuan WANG Liping LI Yujin HU Yaqin(Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R＆D Center for Food Technology and Equipment, Fuli Institute ofFood Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China Rongcheng Taixiang Group, Rongcheng 264309, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第19期277-282,共6页
Food Science
基金
浙江省科技计划项目(2014C02017)
关键词
水产品
冰晶
冻结
汁液流失
aquatic products
ice crystals
freezing
drip loss
