水产品冰鲜技术的研究进展  

Progress of ice preservation technology on aquatic products

作　　者：黎柳[1,2] 谢晶[1,2] 

机构地区：[1]上海水产品加工与贮藏工程技术研究中心,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2014年第1期259-262,266,共5页Food and Machinery

基　　金：国家"十二五"支撑计划课题(编号:2013BAD19B06);上海市科委工程中心建设(编号:11DZ2280300)

摘　　要：水产品蛋白质含量高、脂肪含量少,营养价值高、味道鲜美,深受广大消费者喜爱。但正是由于水产品的组成成分的这些特点使其容易腐败变质。因此水产品的保鲜和保活技术变得越来越重要。冰藏保鲜是水产品保鲜应用最早和最广泛的方法之一。文章结合冰鲜的原理与技术,综述臭氧、生物保鲜剂、化学保鲜剂、辐照保鲜等保鲜方法结合冰鲜技术在水产品中的应用,并提出冰鲜技术的发展趋势。Aquatic products are of high nutritional value and popular in many consumers, which are rich in protein and lower in fat, For the composition of aquatic product, makes it easy decay, The preservation and keeping-alive technology of aquatic product become more and more important. Ice preservation is one of the oldest and most widely used keeping fresh methods for aquatic product. Ice preservation technology, ozone, biological preservative, chemical preserva- tive, irradiation preservation methods combined with ice preservation were reviewed which were combined with the principle of low temperature preservation principles and technology, while the prospects were also proposed.

关 键 词：冰鲜技术 水产品 低温保鲜 生物保鲜剂 流化冰 臭氧 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]