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冰晶对冻结水产品品质的影响及抑制措施 总被引:1,自引:0,他引:1
目的为进一步优化水产品的冻结方式、改善水产品在冻藏期间的品质提供理论参考。方法介绍冰晶对水产品中蛋白质、脂质、质构特性,以及色泽、气味等感官品质的影响,冻结时形成的体积大且分布不均匀的冰晶会对水产品品质造成不可逆转的破坏。综述在水产品冻结领域中能够有效改善冰晶对水产品品质影响程度的方法,包括超声辅助冻结技术、高压处理技术、添加抗冻剂等,并对冻结技术的发展进行展望。结论为了更好地抑制冰晶形成带来的危害,在后续的研究中除了优化现有冻结技术和开发新型冻结技术外,还可以尝试将不同技术进行复合使用,谋求更佳的协同作用。此外,目前的新型冻结技术大多处于实验阶段,仍需对其作用机制进行深入探究,同时对不同技术的工艺参数进行优化。 相似文献
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目的 进一步提高鱼糜在冻藏过程中的品质,提高其产品附加值,满足消费者对高品质鱼糜的要求。方法 介绍鱼糜的物理化学特性和腐败机理,分析冻结时间、冻结温度、冻结速率和冻融循环对鱼糜冻藏阶段品质变化的影响,综述低温液氮速冻、物理场辅助冻结为代表的新型冻结方式和抗冻剂在冷冻鱼糜品质控制中的应用,并对其发展进行展望。结论 在鱼糜冻藏过程中,应综合考虑冻藏时间和冻藏温度的影响,同时尽量减小温度波动,防止冻融循环的发生;为了更好地保持鱼糜的品质,应进一步研究和优化新型冻结技术在鱼糜中的应用,并探究新型抗冻剂和复合抗冻剂的可行性,以期实现产业化应用。 相似文献
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以毛豆为试材,研究了-35℃鼓风冻结(风速8 m/s)、-35℃静止冻结和-18℃静止冻结三种冻结方式对毛豆冻结温度变化曲线及冷冻毛豆在-18℃冻藏过程中解冻后汁液流失率、硬度、细胞膜透性、丙二醛、叶绿素、维生素C等品质指标的变化,为选择适宜的毛豆速冻方式提供参考。结果表明:-35℃鼓风冻结冷冻速度最快,毛豆通过最大冰晶生成带的时间最短,仅为40 s,而-35℃和-18℃静止冻结所用时间分别为6 min和1 h左右。三种不同冻结方法对冷冻毛豆贮藏过程中解冻后的质构和汁液流失率,及冻藏过程中的细胞膜透性、丙二醛、叶绿素和维生素C含量等指标有显著影响。毛豆冻结过程中冻结温度越低、风速越高,毛豆冻藏过程中的质构、细胞膜完整性和营养成分等劣变速度越慢。-35℃鼓风冻结的毛豆在冻藏过程中品质显著好于-18℃静止冻结,是较好的毛豆冻结方法。 相似文献
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低温冻藏过程中鲐鱼肌肉蛋白质氧化特性研究 总被引:1,自引:0,他引:1
目的 探讨低温冻藏过程中鲐鱼肌肉蛋白质的氧化规律。方法 以鲐鱼为研究对象,在-18 ℃条件下分别贮藏10,20,40,60,80,100 d,测定鲐鱼的pH值、色泽、肌肉质构特性,提取肌原纤维蛋白,测定羰基含量、巯基含量、表面疏水性。结果 随着冻藏时间的增加,鲐鱼的pH值呈现先下降后上升的趋势;在色差测定中,鲐鱼的L*值不断降低,a*值也呈下降趋势;鲐鱼的硬度、弹性、胶粘性和咀嚼性均呈下降趋势,且贮藏时间越长,下降程度越明显;鲐鱼的蛋白表面疏水性随着贮藏时间的延长,呈上升趋势;肌原纤维蛋白羰基含量随着贮藏时间的增加而增多,巯基含量却出现相反现象,随着贮藏时间的增加而减少。结论 鲐鱼在低温冷冻贮存前期,肌肉蛋白质小幅度降解,品质逐渐发生劣变,随着冻藏时间的增加,在贮存后期其蛋白质品质会出现大幅度下降。 相似文献
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目的 为研究与开发新型镀冰衣技术提供理论参考。方法 冻藏保鲜是水产品的贮藏手段之一,也是迄今最常采用的一种方法,能较好地保持水产品的品质。以镀冰衣保鲜技术为切入点,综述冻藏过程中水产品品质的变化,以及国内外防龟裂型、抗氧化型、抑菌型等3种镀冰衣技术的研究进展,并对未来镀冰衣技术的发展进行展望。结论 目前将镀冰衣技术应用在水产品冻藏保鲜中的研究思路和方法已较为成熟,对于高效合理的镀冰衣复配配方还有待深入研究。从发展趋势看,新型镀冰衣技术具有广阔的发展前景,寻找具有良好保鲜性能的冰衣液配方是未来发展的方向。 相似文献
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目的探讨木糖醇、甘露糖醇和异麦芽糖醇对冻藏南美白对虾的抗冻保水作用。方法以南美白对虾虾仁为研究对象,采用木糖醇、甘露糖醇及异麦芽糖醇浸泡处理虾仁,将其在-18℃条件下冻藏84 d,随后测定虾仁肌肉解冻损失率、pH值、明度、质构特性、肌原纤维蛋白含量、Ca~(2+)-ATPase活性、总巯基含量及肌肉组织微观结构。结果在冻藏过程中,与蒸馏水处理相比较,木糖醇、甘露糖醇和异麦芽糖醇浸泡处理能够有效降低虾仁的解冻损失率,且对冻虾仁的色泽、咀嚼性和弹性等具有很好的保护作用。同时,经3种糖醇处理后显著减缓了冷冻虾仁的肌原纤维蛋白含量、Ca~(2+)-ATPase活性及总巯基含量的下降速率。观察肌肉微观组织发现,3种糖醇对维持虾仁肌肉组织完整、抑制冰晶生长具有明显的作用。结论 3种糖醇类物质有效保持了冻藏南美白对虾虾仁的品质特性,可为低甜味、低热量的无磷保水剂开发提供参考。 相似文献
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柑橘内在品质评价及保鲜技术研究进展 总被引:1,自引:0,他引:1
目的 旨在为采后柑橘运输和贮藏保鲜提供参考,降低其品质下降对柑橘产业造成的影响.方法 根据柑橘内在品质相关特性方面的文献,总结影响柑橘内在品质的生理、病理因素,归纳国内外柑橘类水果保鲜技术的现状,叙述多种新型柑橘品质维持技术,并对其进行比较.结论 柑橘内在品质的评价方法主要集中在少数重要指标上,缺乏全面反映柑橘内在品质的评价方法;在贮藏过程中,青霉菌和绿霉菌的侵染以及自身的无氧呼吸作用等因素是柑橘品质降低的主要原因.由于物理保鲜方法存在设备耗能较大、占用空间大等问题,传统的化学保鲜剂尤其是农药类柑橘保鲜剂存在危害环境和人体健康的风险,因此寻求环保、高效的保鲜方法尤为重要,需进一步研究新型的柑橘保鲜方法,加快柑橘保鲜方法的研究进展具有重要意义. 相似文献
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目的 综述国内外不同物理技术在食用菌保鲜上的研究进展,为进一步提升鲜食食用菌品质及延长其贮藏期提供参考。方法 结合食用菌在贮藏期内出现的品质劣变现象,如褐变软化、水分流失及营养物质消耗等,总结物理保鲜技术(如低温保鲜、气调技术、辐照技术、光照技术、电磁技术等)在食用菌采后的应用,分析不同物理保鲜方法的保鲜机制及应用效果。结论 物理技术可减缓食用菌采后劣变的进程,保持食用菌的新鲜品质,延长其货架期,将在食用菌保鲜上发挥更大的作用。不同的保鲜方式适用于一定的场景,在实际生产中应结合食用菌的特性、操作条件、经济效应,选择适宜的保鲜方式。 相似文献
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There is a progressive deterioration in the organoleptic and other properties of meat, poultry and fish, frozen and stored at temperatures down to −25°C, due to undesirable processes taking place in lipids and proteins. Deterioration due to changes in proteins is shown mainly by a loss of extractability of the microfibrillary fraction, changes in enzyme activity and loss of functional properties of the meat such as water-holding capacity, ease of emulsification of the fats, and the ability to form a gel. Long term frozen storage normally results in a marked hardening of the flesh, considered to be due to crossing-over of the fibrillary proteins. However, in species characterised by a low level of protein denaturation, it has not been possible to detect any marked increase in hardness during storage.Since 1951 the author has considered that the properties of proteins in the tissues could be changed or protected by lipids, fatty acids, nucleotide compounds or even by glucides, and that little may be done to avoid deterioration during storage without a better knowledge of the chemistry and physics of muscular proteins. During 25 years many experimental results have been noted on the influence of various factors, depending on the type of frozen muscular tissue as well as the parameters relating to treatment and storage, on the state of proteins in muscles and the quality of the produce. Most of the research dealt with the influence of high concentrations of salts in the meat due to freezing out of water as ice, the break-up of cells of muscle following freezing, mechanical mincing, neutral lipids, fatty acids, oxidation products of lipids, several types of metabloite in tissues compounds, eg formaldehyde from the enzymic breakdown of trimethylamineoxide in fish, and the addition of several antioxidants and hydrophilic cryoprotectors.The type of protein change following freezing and storage in the frozen state is made up from a partial decomposition of molecular and the formation of new primary and secondary linkages. The number and energy of these depend on participation of individual factors of deterioration, the properties of the tissues and also on the parameters of treatment and storage. It is not yet known precisely which microfibrillary proteins take part especially in the reactions which lead to the undesirable changes in the quality of frozen foods, nor how to avoid these interactions. However, to some extent, the knowledge gained during the several past decades help to prolong the shelf life of many products. 相似文献
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Z.E Sikorski 《International Journal of Refrigeration》1978,1(3):173-180
There is a progressive deterioration in the organoleptic and other properties of meat, poultry and fish, frozen and stored at temperatures down to ?25°C, due to undesirable processes taking place in lipids and proteins. Deterioration due to changes in proteins is shown mainly by a loss of extractability of the microfibrillary fraction, changes in enzyme activity and loss of functional properties of the meat such as water-holding capacity, ease of emulsification of the fats, and the ability to form a gel. Long term frozen storage normally results in a marked hardening of the flesh, considered to be due to crossing-over of the fibrillary proteins. However, in species characterised by a low level of protein denaturation, it has not been possible to detect any marked increase in hardness during storage.Since 1951 the author has considered that the properties of proteins in the tissues could be changed or protected by lipids, fatty acids, nucleotide compounds or even by glucides, and that little may be done to avoid deterioration during storage without a better knowledge of the chemistry and physics of muscular proteins. During 25 years many experimental results have been noted on the influence of various factors, depending on the type of frozen muscular tissue as well as the parameters relating to treatment and storage, on the state of proteins in muscles and the quality of the produce. Most of the research dealt with the influence of high concentrations of salts in the meat due to freezing out of water as ice, the break-up of cells of muscle following freezing, mechanical mincing, neutral lipids, fatty acids, oxidation products of lipids, several types of metabloite in tissues compounds, eg formaldehyde from the enzymic breakdown of trimethylamineoxide in fish, and the addition of several antioxidants and hydrophilic cryoprotectors.The type of protein change following freezing and storage in the frozen state is made up from a partial decomposition of molecular and the formation of new primary and secondary linkages. The number and energy of these depend on participation of individual factors of deterioration, the properties of the tissues and also on the parameters of treatment and storage. It is not yet known precisely which microfibrillary proteins take part especially in the reactions which lead to the undesirable changes in the quality of frozen foods, nor how to avoid these interactions. However, to some extent, the knowledge gained during the several past decades help to prolong the shelf life of many products. 相似文献
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冰浆作为一种优良的蓄冷和载冷介质,其存储过程冰晶的演化规律与冰浆制备系统优化以及冰浆流动换热过程密切相关。概述了冰浆的形成机理,以此为基础,从控制冰晶生长和冰晶动态分布这两方面,阐明冰晶演化研究在内外取得的研究进展与发展现状。最后提出进一步研究建议。 相似文献
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目的 为延长水产品销售周期,最大程度保持其营养品质,促进水产品冷冻保藏及加工技术的发展和产业化。方法 归纳总结超声辅助浸渍冷冻的作用机理,并探究其对冰晶形成和生长以及水产品保鲜加工的影响。结果 超声辅助浸渍冷冻能有效提高冷冻效率,减小冰晶晶核规格,缩短冷冻时间,减缓水产品蛋白质变性与脂质氧化速率,改善水产品质构、保持其营养价值,是水产品冷冻处理的有效途径。结论 超声辅助浸渍冷冻技术能在一定程度上解决水产品冷冻过程中存在的问题,为水产品冷冻技术产业化提供支持。超声辅助浸渍冷冻技术在作用机制、适用范围和特定环境下的作用衰减等方面存在着一定缺陷,还需深入阐述其作用机理,为冷冻智能装备开发提供保障。 相似文献