水产品低温保鲜技术研究现状  

Research Progress of Low Temperature Preservation Technology in Aquatic Products

作　　者：阙婷婷[1] 刘文娟[1] 陈士国[1] 刘东红[1] 叶兴乾[1] 胡亚芹[1] 

机构地区：[1]浙江大学食品与营养系浙江省农产品加工技术研究重点实验室馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2013年第8期181-189,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家支撑计划项目(2012BAD38B09);浙江省科技攻关项目(2011C11016)

摘　　要：水产品独特的生物学特性使其极易腐烂变质。低温保鲜技术是使用最早、应用最广泛的技术。该技术的完善,对于推动整个水产品行业的发展有着重要的理论和现实意义。本文从我国水产品发展现状、水产品品质变化本质、现有低温保鲜技术、水产制品低温保鲜过程中冰晶形成机理以及抗冻蛋白研究5个方面,综述水产品低温保鲜技术的国内外研究进展,并对今后发展趋势进行展望。Aquatic product is a highly perishable product due to its biological composition. As the preservation tech- nology used the earliest and most widely, low temperature preservation technology needs more improvement which has great significance to the further development of fisheries industry. This review gives an overview of research progress of the low temperature preservation technologies in aquatic product, mechanism of the ice crystal formation and antifreeze protein. The development trends of low temperature preservation in the field of aquatic are also mentioned.

关 键 词：水产品 品质变化 低温保鲜 冰晶 抗冻蛋白 

分 类 号：S983[农业科学—捕捞与储运]