食品科学2016，Vol.37Issue(19)：277-282,6.DOI:10.7506/spkx1002-6630-201619046
水产品冻结贮藏中冰晶的形成及控制研究进展
A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage
摘要
Abstract
Freezing storage is an important preservation method for aquatic products as it could maintain their freshness to the maximum extent. However, the quality of aquatic products may inevitably be damaged in terms of flavor and texture due to the formation of ice crystals during freezing storage. Drip loss may also be unavoidable during thawing. This review elucidates the mechanism of the formation of ice crystals, and discusses the factors which affect the formation of ice crystals including freezing rate, freezing temperature, and temperature fluctuation. The existing methods for controling the formation of ice crystals in the aquatic products are also described such as superchilling and pressure shift freezing.关键词
水产品/冰晶/冻结/汁液流失Key words
aquatic products/ice crystals/freezing/drip loss分类
轻工纺织引用本文复制引用
李苑,王丽平,李钰金,胡亚芹..水产品冻结贮藏中冰晶的形成及控制研究进展[J].食品科学,2016,37(19):277-282,6.基金项目
浙江省科技计划项目 （）
