| 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. |
