水产品冷冻品质影响因素

Factors affecting of freezing quality about aquatic products

随着冷冻食品的市场规模越来越大,冷冻食品品质越来越受到消费者的关注。综述了不同冷冻速率对于水产品品质指标(K值、TVB-N、TBA、Ca^(2+)-ATPase活性、盐溶性蛋白含量、持水力、质构特性和细胞微观结构)的影响,并总结了冰晶大小对冷冻食品品质的影响。结果表明,快速冷冻相对于慢速冷冻能够更好地保持食品的品质。

With the growing market of frozen food,consumers pay more attention to the quality of frozen food.The effects of different freezing rates on quality indexes of aquatic products(K value,TVB-N,TBA,Ca^(2+)-AtPase activity,salt soluble protein content,water retention,texture characteristics and cell microstructure)were reviewed,and the effects of ice crystal size on the quality of frozen food were summarized.The results showed that fast freezing could maintain the food quality better than slow freezing.