微冻技术在水产品保鲜中的研究进展  

Research progress in superchilling of aquatic products

作　　者：胡玥[1] 吴春华[1] 姜晴晴[1] 陈士国[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,浙江杭州310058

出　　处：《食品工业科技》2015年第9期384-390,共7页Science and Technology of Food Industry

基　　金：国家支撑计划项目(2012BAD38B09)

摘　　要：本文概括介绍了微冻保鲜技术的原理与发展现状,从反映鲜度的K值、TVB-N值、p H、微生物指标、汁液损失与质构等指标着手,结合水产品肌肉组织结构的微观观察,分析微冻贮藏期间冰晶的形成机理,阐述微冻保鲜对水产品贮藏期间品质影响的应用研究进展与存在的问题。The principle and current development of superchilling were introduced in this paper,mainly from macroscopic indexes such as the K value,TVB- N,pH,microbial index,drip loss and TPA,combined with observing microstructure of aquatic products muscle tissue,and the ice crystal formation mechanism during storage was analyzed. The progress of superchilling application and the problems existing in the superchilling storage technology were also introduced.

关 键 词：微冻技术 水产品 腐败变质 组织结构 冰晶形成机理 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]