水产品低温保鲜技术的研究进展  

Research progress on low-temperature preservation of aquatic products

作　　者：高志立[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院/上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《广东农业科学》2012年第14期98-101,共4页Guangdong Agricultural Sciences

基　　金："十二五"国家科技支撑计划项目(2012BAD29B06);上海市科委农业重点项目(11dz1960400);上海市科委工程中心建设(11DZ2280300)

摘　　要：水产品由于蛋白质含量丰富、脂肪含量少的特点而受到消费者青睐。作为水产品发展最早、研究最深的保鲜技术——低温保鲜技术仍是水产品保鲜的主要手段。对冰藏、冷海水(冷盐水)、冰温、微冻、冻藏等低温保鲜技术的研究现状进行了简要介绍,并指出了低温保鲜中存在的一些问题以及未来低温保鲜的发展趋势。Aquatic products are favored by consumers because of its rich protein and less fat content.As the earliest and the most in-depth research of preservation technology of aquatic products,low-temperature preservation technology is still the main technology of aquatic products preservation.The research progresses of ice storage,cold seawater（saline） storage,controlled freezing-point storage,superchilled storage,frozen storage presevation technology were introduced briefly and some existing problems and future development trends of the low-temperature preservation technology were also proposed in this review.

关 键 词：水产品 低温保鲜 进展 前景 

分 类 号：S983[农业科学—捕捞与储运]