| 雷志方，谢晶.水产品冰温保鲜技术研究现状[J].广东农业科学,2014,41(19):112-117 |
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水产品冰温保鲜技术研究现状 |
| Current situation of controlled freezing-point technology on aquatic products |
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| DOI： |
| 中文关键词: 水产品 冰温保鲜 发展现状 前景 |
| 英文关键词: aquatic products ice-temperature preservation development status prospect |
| 基金项目:国家“十二五”支撑计划项目（2012BAD38B09）；上海市科技兴农重点攻关项目（沪农科攻字[2013]第3-4字） |
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| 中文摘要: |
| 水产品属于白肉具有肌纤维细腻、脂肪含量低且不饱和脂肪酸含量高等特点而受到广大消费者的青睐。另一方面，其独特的生物学特性使其极易腐烂变质，微生物是导致大部分水产品腐败变质的主要原因。介绍了冰温保鲜技术的产生、原理、特点、以及冰温保鲜技术结合其他保鲜技术对水产品的保鲜效果和影响冰温保鲜效果的因素等几个方面，并指出了冰温保鲜中存在的一些问题以及未来冰温保鲜的发展趋势。 |
| 英文摘要: |
| Aquatic products belong to white meat which is favored by consumers because of its exquisite muscle fiber,low fat and rich unsaturated fatty acid. On the other hand, its unique biological characteristics make it easy to spoil and the main reason of deterioration is the growth of microorganisms. Origin, mechanism, characteristics of the controlled freezingpoint
technology and the effect of controlled freezing-point technology and combined with other preservative technologies
on aquatic products were introduced. The influencing factors of preservation effect on aquatic products were also discussed,and some existing problems and future development trends of controlled freezing-point technology were proposed in this review. |
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