摘要
水产品具有水分含量高、内源酶活性高、蛋白质含量丰富、肌肉组织脆弱等特点,在捕获后易发生新鲜度下降甚至腐败变质,冷冻是保持水产品新鲜度的一种常用方法。但水产品冻结过程中形成的冰晶会破坏细胞结构,导致品质劣变,如蛋白质和脂质氧化、质构软化、变色等问题。目前,随着超低温深冷冻结技术的不断发展,冷冻水产品冰晶大小及形态可以得到有效控制,从而有效延缓冷冻水产品的品质劣变进程。该文主要综述了水产品在超低温深冷冻结过程中冰晶生成的原理和影响因素、冰晶对水产品品质的影响以及冰晶的检测方法及控制技术,以期为冷冻水产品新型冻结技术研发提供参考。
Aquatic products possess various characteristics,including high moisture content,elevated endogenous enzyme activity,abundant 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 delaying 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.
作者
贾世亮
刘永清
赵雅婷
尹宇浩
周绪霞
丁玉庭
JIA Shiliang;LIU Yongqing;ZHAO Yating;YIN Yuhao;ZHOU Xuxia;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Zhejiang Key Laboratory of Green,Low-carbon and Efficient Development of Marine Fishery Resources,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第24期362-372,共11页
Food and Fermentation Industries
基金
浙江省“领雁”研发攻关计划项目(2022C02025)
国家自然科学基金青年项目(32302177)
中国博士后基金面上项目(2023M740161)
校级大学生创新创业项目(2023092)。
关键词
水产品
超低温冻结
冰晶
品质
aquatic products
ultra-low temperature freezing
ice crystals
quality
作者简介
第一作者:贾世亮,博士,讲师;通信作者:丁玉庭,教授,E-mail:dingyt@zjut.edu.cn。
