食品科学2018，Vol.39Issue(7)：291-297,7.DOI:10.7506/spkx1002-6630-201807043
抗冻剂对鱼肉蛋白质冷冻变性的保护作用
Protective Effect of Cryoprotectants on Protein Denaturation in Frozen Fish Meat
摘要
Abstract
Frozen storage is a widely used method for long-term preservation of fish and fish products. Cryoprotectants can effectively inhibit protein denaturation and maintain the quality of fish meat during frozen storage. The mechanism of protein denaturation in frozen fish and the mechanisms of action of commonly used cryoprotectants including sugars, sugar alcohols, carbohydrate degradation products, polyphenols, protein hydrolysates, salts and antifreeze peptides are reviewed in this article. The factors influencing the efficacy of these cryoprotectants and their applications and limitations are discussed with the aim of providing a comprehensive reference for cryoprotection of frozen fish meat.关键词
鱼肉/蛋白质/抗冻剂/冷冻保护Key words
fish meat/protein/cryoprotectant/cryoprotection分类
轻工纺织引用本文复制引用
邵颖,姚洁玉,江杨阳,丁甜,陈士国,胡亚芹..抗冻剂对鱼肉蛋白质冷冻变性的保护作用[J].食品科学,2018,39(7):291-297,7.基金项目
"十三五"国家重点研发计划重点专项(2017YFD0400404) （2017YFD0400404）
国家自然科学基金面上项目(31671918) （31671918）
舟山市重大科技专项计划项目(2014C11004) （2014C11004）
