| 冰晶生长对冷冻水产品品质影响及新型冷冻方式研究进展 |
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| 引用本文： | 罗江美,赵茜,赵健茹,孙海涛,邵信儒,王超,曹亚茹,汪灵松,韦凤举.冰晶生长对冷冻水产品品质影响及新型冷冻方式研究进展[J].现代食品科技,2024,40(2):366-373. |
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| 作者姓名： | 罗江美 赵茜 赵健茹 孙海涛 邵信儒 王超 曹亚茹 汪灵松 韦凤举 |
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| 作者单位： | （1.通化师范学院食品科学与工程学院，吉林通化 134000）;（1.通化师范学院食品科学与工程学院，吉林通化 134000）（2.通化师范学院长白山食用植物资源开发工程中心，吉林通化 134000）(3.浙江工商大学食品与生物工程学院，浙江杭州 310018）;（2.通化师范学院长白山食用植物资源开发工程中心，吉林通化 134000）（4.吉林医药学院公共卫生学院，吉林吉林 132013） |
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| 基金项目： | 吉林省科技发展计划项目（YDZJ202101ZYTS091）；吉林省大学生创新创业训练计划项目（S202110202019）；通化师范学院学生创新训练项目（CS2021114） |
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| 摘 要： | 冷冻技术在水产品保鲜方面应用广泛，但水产品在冻结过程中受冰晶形成、晶体生长与冰晶重结晶的影响，易造成细胞结构的破损，导致水产品品质下降。为深入分析冰晶生长与水产品品质变化间的关系，该文总结了冰晶生长对水产品的蛋白质变性、脂肪氧化、持水力、质构及感官特性影响，综述了物理场辅助冻结及添加抗冻剂、重结晶抑制剂等减小冰晶尺寸的新方法，为控制冰晶生长及提高冷冻水产品品质提供了理论参考
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| 关 键 词： | 冰晶生长 水产品 冷冻 品质 新型冷冻方式 |
| 收稿时间： | 2022/12/30 0:00:00 |
Research Progress on the Effect of Ice Crystal Growth on the Quality of Frozen Aquatic Products and Development of Innovative Freezing Methods |
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| LUO Jiangmei,ZHAO Xi,ZHAO Jianru,SUN Haitao,SHAO Xinru,WANG Chao,CAO Yaru,WANG Lingsong,WEI Fengju.Research Progress on the Effect of Ice Crystal Growth on the Quality of Frozen Aquatic Products and Development of Innovative Freezing Methods[J].Modern Food Science & Technology,2024,40(2):366-373. |
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| Authors: | LUO Jiangmei ZHAO Xi ZHAO Jianru SUN Haitao SHAO Xinru WANG Chao CAO Yaru WANG Lingsong WEI Fengju |
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| Affiliation: | (1.College of Food Science and Engineering, Tonghua Normal University, Tonghua 134000, China);(1.College of Food Science and Engineering, Tonghua Normal University, Tonghua 134000, China) (2.Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, Tonghua 134000, China) (3.School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China);(2.Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, Tonghua 134000, China) (4.School of Public Health, Jilin Medical University, Jilin 132013, China) |
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| Abstract: | Freezing technology is widely used in the preservation of aquatic products. However, due to the influence of ice crystal formation, growth, and recrystallization during the freezing process, the cell structure is easily damaged, resulting in a decline in the quality of aquatic products. To analyze deeply the relationship between ice crystal growth and the quality changes of aquatic products, the effects of ice crystal growth on protein denaturation, fat oxidation, water-holding capacity, texture, and sensory characteristics of aquatic products are summarized in this paper. Some new methods to reduce the size of ice crystals such as physical field-assisted freezing, and addition of antifreezing and recrystallization inhibitors, are reviewed, which provides a theoretical reference for controlling the growth of ice crystals and improving the quality of frozen aquatic products. |
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| Keywords: | ice crystals growth aquatic products freezing quality innovative freezing methods |
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