摘要
水产品保鲜深受人们重视,低温保鲜是水产品最有效的保鲜方法之一。微冻保鲜是水产品中的一种低温保鲜技术,水产品在微冻条件下保藏,品质较好。本研究讨论了微冻条件下水产品物理、化学和微生物等指标的变化,进而分析了微冻对水产品品质的影响。并对微冻技术存在的一些问题和今后发展进行了阐述。
Fresh-keeping of aquatic products was paid more attention, low temperature was one of effective fresh-keeping techniques. Aquatic products had good quality characteristic when partial freezing preserved aquatic products. The quality changes of the product were discussed during partial freezing, and the problems as well as future development of partial freezing technology were analyzed.
出处
《食品工业》
北大核心
2013年第3期170-173,共4页
The Food Industry
基金
天津市自然科学基金资助项目(11JCZDJC17800)
"十二五"国家科技支撑计划项目(2012BAD38B01)
关键词
微冻技术
水产品
品质
partial freezing
aquatic product
quality.
作者简介
通讯作者
