新冻藏技术在肉原料及其制品中的应用研究进展

肉原料及其制品是人们日常生活中不可或缺的食物种类，通常要将其冻藏后贮运。传统的冻藏方法会引起肉原料及其制品品质的劣化，为了改进传统冻藏方法的不足，国内外研究人员对肉原料及其制品的传统冻藏技术进行了改进研究，形成了超低温冻藏、微冻贮藏、亚冻结贮藏、静电场辅助冻藏、辐照辅助冻藏、气调辅助冻藏、磁场辅助冷冻贮藏、超声辅助冷冻贮藏技术。该文在比较这些冻藏技术的应用研究基础上，归纳这些冻藏技术对肉原料及其制品品质的影响。

Research Progress on Application of New Freezing Storage Technologies in Meat and Its Products

Meat and its products are indispensable food types in people′s daily life，and they usually require freezing for storage and transportation.Traditional freezing methods often lead to the deterioration of the quality of meat and its products.In order to improve the shortcomings of traditional freezing methods，researchers both domestically and internationally have conducted studies on the improvement of traditional freezing technologies.This has led to the development of various techniques such as ultra-low temperature freezing，micro-freezing storage，sub-freezing storage，electrostatic-assisted freezing，irradiation-assisted freezing，modified atmosphere assisted-freezing，magnetic field-assisted freezing，and ultrasound-assisted freezing storage.Based on a comparison of the applications of these freezing storage technologies，this article summarizes the impact of these technologies on the quality of meat and its products.