冻结和解冻过程对水产品品质的影响  

Effects of freezing and thawing on the quality changes of seafood

作　　者：苏永玲[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2011年第1期304-308,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2006BAD30B01-08);2008年度生物医药和农业科技领域重点科技项目(08391911500)

摘　　要：冻结是水产品保鲜的一种有效的方法,冻结后的水产品一般会进行冻藏。影响冻品质量的因素很多,主要有冻结速率、冻藏温度、解冻速率、冻藏中温度波动、冻结-解冻循环次数等。本文在简要介绍食品的冻结解冻方法的基础上,综述了冻结解冻过程对水产品物理、化学特性的影响。Freezing is an effective method of seafood preservation.The extent of quality loss of frozen food depends on many factors, including the rate of freezing, frozen storage temperature, the rate of thawing, and temperature fluctuations during frozen storage ,the number of freeze-thawing cycle, and so on.This paper reviewed theories of freezing and thawing, methods of freezing and thawing, the effects of freezing and thawing on physicochemical changes of seafood.

关 键 词：冻结 解冻 水产品 物化性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]