食品与发酵工业2024，Vol.50Issue(24)：362-372,11.DOI:10.13995/j.cnki.11-1802/ts.038945
超低温深冷冻结对水产品冰晶生成及品质的影响研究进展
A review of effect of ultra-low temperature freezing on ice crystal formation and quality of aquatic products
摘要
Abstract
Aquatic products possess various characteristics,including high moisture content,elevated endogenous enzyme activity,a-bundant protein content,and delicate muscle tissue.However,these attributes render them susceptible to diminished freshness or even spoilage shortly after being captured.Freezing is a prevalent technique utilized to preserve the freshness of aquatic products.Nevertheless,the formation of ice crystals during the freezing process can harm the cell structure of aquatic products,resulting in quality deterioration,such as protein and lipid oxidation,muscle texture softening,and discoloration.Currently,with the continuous development of ultra-low temperature freezing technology,the size of ice crystals in frozen aquatic products can be effectively controlled,thereby effectively dela-ying the quality deterioration of frozen aquatic products.This review mainly summarizes the principle and influencing factors of ice crystal formation in the ultra-low temperature freezing process of aquatic products,the impact of ice crystals on the quality of aquatic products,and the detection methods and control technologies of ice crystals,providing a reference for the development of new freezing technologies for frozen aquatic products.关键词
水产品/超低温冻结/冰晶/品质Key words
aquatic products/ultra-low temperature freezing/ice crystals/quality引用本文复制引用
贾世亮,刘永清,赵雅婷,尹宇浩,周绪霞,丁玉庭..超低温深冷冻结对水产品冰晶生成及品质的影响研究进展[J].食品与发酵工业,2024,50(24):362-372,11.基金项目
浙江省"领雁"研发攻关计划项目(2022C02025) （2022C02025）
国家自然科学基金青年项目(32302177) （32302177）
中国博士后基金面上项目(2023M740161) （2023M740161）
校级大学生创新创业项目(2023092) （2023092）
