冷冻因素对水产品品质的影响及冷冻保鲜的研究进展

Research Progress on the Influence of Freezing Factor on the Quality of Aquatic Products and the Research on Freezing and Preservation

水产品具有丰富的营养价值及其特殊的口感和风味,丰富了人们的日常饮食,使得对水产品的需求日益增加。冷冻是水产品保藏的手段之一,冷冻贮藏方式对水产品运输和保藏具有重要意义,但产品在冷冻过程中容易受到冰晶带来的机械损伤,造成贮藏过程中品质劣变,降低营养价值,所以水产品在冷冻时,需采用先进的冷冻技术或保鲜剂细化冰晶,使冰晶分布均匀,降低损伤,维持水产品在贮藏过程中的品质,从而达到在大批量流通过程中保持良好的品质。因此,该文通过对新型冷冻技术与传统冷冻技术对比、影响冷冻水产品品质的因素和冷冻水产品品质保持三方面进行阐述,总结了这三方面的发展现状以及取得的成果,并对未来冷冻水产品冷冻保鲜技术进行了展望,以期为未来水产品的贮藏保鲜研究提供充足的理论基础。

The rich nutritive value and special taste and flavor of aquatic products enrich people＇s daily diet.People＇s demand for aquatic products is increasing day by day.Freezing is one of the methods to preserve aquatic products.Freezing storage is of great significance to the transportation and preservation of aquatic products,but it is easy to be damaged by ice crystals in the process of product freezing,resulting in the deterioration of quality during storage,reducing nutritional value. So aquatic products should use advanced freezing techniques or preservatives to refine ice crystals so that ice crystals are evenly distributed,reducing damage and maintaining aquatic products during storage,and finally achieve to maintain good quality in the mass circulation process.Therefore,in this paper,the new and old contrast of refrigeration technology,the factors affecting the quality of frozen aquatic products and the quality maintenance of frozen seafood were expounded,the development status and achievements of these three aspects were summarized. Finally,the prospect of frozen fresh-keeping technology of frozenaquatic products in the future was put forward,which provided sufficient theoretical basis for the future research on the preservation of aquatic products.