冷链流通过程中水产品低温保鲜技术研究进展  

Research progress on low-temperature preservation technology of aquatic products during cold chain circulation

作　　者：叶剑 徐仰丽 吴士专 余海 苏来金 YE Jian;XU Yang-Li;WU Shi-Zhuan;YU Hai;SU Lai-Jin(Wenzhou Academy of AgricuItural Science, Wenzhou 325006, China;Wenzhou WUHAO Agricultural Biotechnology Co., Ltd., Wenzhou 325800, China;Cangnan Fishery Technology Extension Station, Wenzhou 325800, China)

机构地区：[1]温州市农业科学研究院,温州325006 [2]温州吴昊农业生物科技有限公司,温州325800 [3]苍南县渔业技术推广站,温州325800

出　　处：《食品安全质量检测学报》2018年第8期1769-1775,共7页Journal of Food Safety and Quality

基　　金：温州市科技特派员专项(X20170033)~~

摘　　要：如何较好地维持水产品的鲜度和营养价值一直是研究的热点。目前的水产品流通过程中,低温保鲜仍是最常用的保鲜技术。本文介绍了影响冷链储运过程中水产品品质的因素,对冷藏、冷海水、冰温、微冻、冻藏等低温保鲜技术的原理、特点以及最新研究进展进行综述。指出了它们在冷链流通中存在的技术问题,并对未来低温保鲜的发展趋势作出展望。How to maintain better freshness and nutritional value of aquatic products has been a hot research topic. Low-temperature preservation is still the most commonly used preservation technology in the process of aquatic products circulation. This paper introduced the factors influencing the quality of aquatic products in cold chain logistics, summarized the mechanism, characteristics, research progresses of low-temperature preservation technologies such as cold storage, cold seawater storage, ice-temperature storage, superchilled storage and frozen storage, pointed out the technical problems in the circulation of cold chain, and prospected the development trend of low temperature preservation in the future.

关 键 词：水产品 冷链流通 低温保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]