摘要
低温冻藏广泛应用于水产品保鲜,然而冻藏过程中组织冰晶的形成极大地影响着水产品的品质。总结阐述冷冻过程中冰晶的形成机制,将冻藏过程中冰晶对水产品蛋白质、脂质、水分、色泽与质构等一系列营养指标的影响进行综述,从而为更好地探索冰晶形成机理及提高冻藏水产品品质提供理论参考依据。
Cryogenic freezing is widely used in the preservation of fresh seafood,the quality of seafood is significantly affected by the form of ice crystals during the frozen storage. The formation mechanism of ice crystals in the frozen process was explained,and the effect of ice crystals on a series of nutritional indicators was described such as protein,fat,moisture,color and texture in order to provide the theoretical reference for searching the ice crystals form mechanism and improving the quality of frozen seafood in a better way.
作者
向迎春
吴丹
黄佳奇
余海霞
杨水兵
胡亚芹
XIANG Ying-chun;WU Dan;HUANG Jia-qi;YU Hai-xia;YANG Shui-bing;HU Ya-qin(Department of Food Science and Nutrition,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang University,Hangzhou 310058,Zhejiang,China;Hangzhou Zhiweiguan Food Co.,Ltd.,Hangzhou 311115,Zhejiang,China;Ocean Research Center of Zhoushan,Zhejiang University,Zhoushan 316021,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第12期187-193,共7页
Food Research and Development
基金
国家自然科学基金(31671918)
国家十三五重点项目(2017YFD0400404)
舟山市科技专项计划(2014C11004)
关键词
冻藏
水产品
冰晶
品质
freezing storage
aquatic product
ice crystal
quality
