不同解冻方式对冷冻虾品质影响的研究现状与展望

Research Status and Prospects of the Effects of Different Thawing Methods on Frozen Shrimp Quality

随着速食食品越来越受青睐,鱼虾等水产品的加工需求逐年增加,而加工前的解冻是直接影响水产品品质和质量安全的重要因素,目前关于水产品解冻方式的研究较少。以冷冻虾为例,综述了水产品解冻技术的研发进展。首先从外观、鲜度、营养、微生物4个方面归纳总结冷冻虾的品质评价指标,然后分析自然解冻、低温解冻、静水解冻、微波解冻、超声波解冻、低温高湿解冻6种不同解冻方式对冷冻虾品质的影响,最后通过比较不同解冻方式的优劣,总结如何根据不同条件选择合适的解冻方式,并提出在未来新型射频解冻可能发展成为更有效的冷冻虾解冻方式。

With the more popularity of instant food,the demand for processed aquatic products,such as shrimp and fish,has increased year by year.And the thawing before processing is an important factor that directly affects the quality and safety of aquatic products.However,there is not much research on the way of thawing aquatic products.Taking frozen shrimp as an example,this paper reviews the research and developments of aquatic product thawing technology.First,the paper summarizes the quality evaluation indicators of frozen shrimp from the four aspects,including appearance,freshness,nutrition and microorganism.Then,analyzes the effects of six different thawing methods,including natural thawing,low temperature thawing,hydrostatic thawing,microwave thawing,ultrasonic thawing and low temperature-high humidity thawing,on the quality of frozen shrimp.Finally,by comparing the advantages and disadvantages of different thawing methods,how to choose a suitable thawing method according to different condition is summarized.At the end,a new type of radio frequency thawing is proposed as a more effective way of thawing frozen shrimp in the future.