食品解冻后品质评价检测方法研究进展  

Research Progress on Quality Evaluation and Detection Methods of Food After Thawing

作　　者：王崇好 李保国[1] 刘山山[1] 白旭升[1] 杨会芳[1] 

机构地区：[1]上海理工大学能源与动力工程学院,上海200093

出　　处：《食品与发酵科技》2017年第2期96-99,108,共5页Food and Fermentation Science & Technology

摘　　要：冷冻冷藏是长期保存食品的有效方法之一,能有效延长食品的货架期。但冷冻在食品解冻过程会对其品质产生较大的影响,为了评估解冻后食品品质,需采用一些指标对其进行检测。本文分别对果蔬,肉类以及水产品等相关测试指标进行了综述,以便为食品解冻后指标比较和评价研究提供参考。Frozen storage is one of the most effective methods to preserve food for a long time. It can also prolong the shelf-life of the food effectively. However,food freezing in the thawing process will have a great impact on the quality of the food, in order to assess the quality of food after thawing, it is necessary to use some indicators to detect them. In this paper, the fruits and vegetables, meat and aquatic products and other related test indicators were reviewed in order to provide a reference for the study of the index comparison and evaluation of food after thawing.

关 键 词：食品 解冻品质 指标检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]