食品科学2017，Vol.38Issue(17)：279-285,7.DOI:10.7506/spkx1002-6630-201717045
低温贮藏和解冻过程对鱿鱼品质的影响研究进展
Progress in the Effects of Low-Temperature Storage and Thawing on Squid Quality
摘要
Abstract
Squids are an important resource for oversea fisheries in China. Immediate freezing of squids after harvest is required. Therefore, frozen squids are the major raw material for all squid products. Low-temperature storage especially frozen storage has been widely used in food preservation. Frozen aquatic products must be thawed before they are processed. However, the process may also cause drip loss and reduced quality. The quality of frozen aquatic products depends not only on freezing methods and temperature and temperature fluctuations, but also on subsequent thawing methods. This review article discusses many physical and chemical changes including moisture content, protein denaturation and oxidation, lipid oxidation, color and pH and microbial changes including specific spoilage organisms during low-temperature storage and thawing of squids, in order to provide valuable information on improving squid storage process.关键词
鱿鱼/低温贮藏/解冻/品质/劣变Key words
squid/low-temperature storage/thawing/quality/deterioration分类
轻工纺织引用本文复制引用
朱文慧,宦海珍,步营,李学鹏,仪淑敏,励建荣..低温贮藏和解冻过程对鱿鱼品质的影响研究进展[J].食品科学,2017,38(17):279-285,7.基金项目
国家自然科学基金青年科学基金项目(31301569) （31301569）
"十二五"国家科技支撑计划项目(2015BAD17B01) （2015BAD17B01）
