孙康婷,潘创,陈胜军,胡晓,邓建朝,李春生

• 1:中国水产科学研究院南海水产研究所//农业农村部水产品加工重点实验室//国家水产品加工技术研发中心
• 2:广东海洋大学食品学院
• 3:三亚热带水产研究院
• 4:海洋食品精深加工关键技术省部共建协同创新中心大连工业大学

摘要(Abstract)：

【目的】综述微冻贮藏过程中冰晶的形成对水产品品质的影响和控制冰晶形成的方法。【方法】在阐述微冻保鲜技术和冰晶形成的基础上,综述水产品贮藏过程中冰晶对其水分、蛋白质、脂肪、质构、色泽等品质的影响,简要介绍高压冷冻、超声波辅助冷冻、渗透脱水冷冻、电场辅助冷冻等控制冰晶形成大小的方法。【结果与结论】水产品采用微冻贮藏有保持新鲜度、保持质量和延长保质期等优点。冰晶的大小与重结晶对水产品的质量影响较大,需要联合其他技术降低微冻贮藏中冰晶对水产品品质的影响。

关键词(KeyWords)： 水产品;微冻贮藏;冰晶;品质变化

Abstract:

Keywords:

基金项目(Foundation): 三亚崖州湾科技城管理局2020年度科技计划项目（SKJC-2020-02-013）;; 广东省现代农业产业技术体系创新团队建设专项（2021KJ151）;; 中国水产科学研究院基本科研业务费专项（2020TD69）

作者(Author): 孙康婷,潘创,陈胜军,胡晓,邓建朝,李春生

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