鱼类冻藏工艺研究进展

鱼类营养丰富,人们对鱼类的消费需求在不断增强,但鱼类在贮藏时易受到微生物污染,而引起质量降低,冻藏是鱼类保鲜的一个重要方法,冻藏工艺的优化对鱼类保鲜具有直接影响。本文先对冻结速率、冻藏温度、冻藏时间、贮藏环境的相对湿度和冻藏前处理这五个影响冻藏鱼类品质的主要因素进行了综述,并阐述了镀冰衣和抗冻剂对于冻藏鱼类品质的影响。由于鱼体在镀冰衣后冰衣易脱落,抗氧化性差,且传统的抗冻剂不符合目前人们所追求的低糖低热趋势,本文进一步综述了抗氧化镀冰衣和新型抗冻剂对冻藏工艺的影响。以期为今后优化冷冻贮藏工艺提供一定的理论支撑。

Research Progress on Frozen Storage Process of Fish

Fish is rich in nutrition and the demand of fish consumption is increasing. But fish is easy to be polluted by microorganisms during storage. Frozen storage is an important way to keep fish fresh. The optimization of frozen storage process has an important influence on the preservation of fish. In this paper,the main factors affecting the quality of frozen fish were summarized,such as freezing rate,freezing temperature,freezing time,relative humidity of storage environment and processing before frozen storage. And then the influence of ice-coating and cryo-protectant on the quality of fish was also discussed. Because the ice-coating was easy to fall off from fish,the antioxidation of ice-coating was poor,and the traditional antifreeze did not accord with the people's demand of low sugar content and low quantity of heat. The effects of antioxidant composition in ice-coating and new cryo-protectant on freezing storage processing were reviewed. All those proposed in the paper would provide theoretical support for the optimization of freezing storage process in the future.