水产品中冰晶重结晶机理及控制方法的研究进展

Progress in the Mechanism and Control Methods of Ice Recrystallization in Frozen Aquatic Products

冷冻处理已被广泛用于延长水产品的货架期,但是冰晶重结晶会不可避免地降低水产品品质。冰晶重结晶会影响冰晶尺寸和分布,加剧水分流失、蛋白质和脂质氧化、颜色变化和质构劣变。为了深入阐述水产品中冰晶重结晶的机理,本文首先总结了驱动冰晶重结晶的积聚、迁移和表面等渗的机制,介绍了冰晶重结晶对水产品品质的影响及其变化原因,分析了抑制冰晶重结晶的措施及其机制,包括添加糖类、抗冻蛋白、抗冻肽和具有冰重结晶抑制活性的聚合物,并对其在冷冻水产品中应用前景进行了展望,以期为优化冷冻水产品品质提供理论依据。

Freezing treatment has been widely used to extend the shelf life of aquatic products,however,the quality of frozen aquatic products can inevitably deteriorate due to ice recrystallization.Ice recrystallization can affect the size and distribution of ice crystals,exacerbating water loss,protein and lipid oxidation,color change and texture deterioration.This article summarizes the three mechanisms of ice recrystallization:accretion,migration,and surface isomass,discusses the effects and underlying mechanisms of ice recrystallization on the quality of frozen aquatic products,and analyzes the measures to inhibit ice recrystallization including addition of carbohydrates,antifreeze proteins,antifreeze peptides or polymers with ice recrystallization-inhibitory activity as well as the underlying mechanisms.Future prospects for the application of these measures in frozen aquatic products are discussed as well.We expect that this review will provide a theoretical basis for optimizing the quality of frozen aquatic products.