水产品冰温保鲜技术研究现状  

Research status of ice temperature preservation technology for aquatic products

作　　者：田雨 秦坤[1,2,3] 黄冲[1,2,3] 何世辉 宋文吉[1,2,3] 冯自平 Tian Yu;Qin Kun;Huang Chong;He Shihui;Song Wenji;Feng Ziping(Guangzhou Institute of Energy Conversion,Chinese Academy of Sciences;Key Laboratory of Renewable Energy,Chinese Academy of Sciences;Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development;University of Chinese Academy of Sciences)

机构地区：[1]中国科学院广州能源研究所 [2]中国科学院可再生能源重点实验室 [3]广东省新能源和可再生能源研究开发与应用重点实验室 [4]中国科学院大学

出　　处：《制冷与空调》2018年第12期1-10,共10页Refrigeration and Air-Conditioning

基　　金：广州市科技计划项目(201704020013;201807010105)

摘　　要：冰温保鲜技术是一种食品保鲜技术,可降低水产品酶促反应速率,延缓食品自溶,同时可抑制腐败菌生长,延长食品货架期。本文综合论述冰温保鲜技术原理、影响冰温保鲜效果的外在因素、冰温保鲜技术的应用领域及冰温保鲜技术与栅栏技术的结合,并对冰温保鲜技术的未来发展趋势进行分析。Ice temperature preservation technology is a type of food preservation technology.Ice temperature preservation technology c an reduce the enzymatic reaction rate of aquatic products,delay food autolysis.At the same time,it can inhibit the growth of spoilage bacteria and prolong the shelf life of food.The principle of ice temperature preservation technology,the external factors affecting the preservation effect of ice temperature,the application fields of ice temperature preservation technology,as well as the combination of ice temperature preservation technology and fence technology are comprehensively discussed.In addition,the development trend of ice temperature preservation technology is analyzed.

关 键 词：冰温保鲜技术 水产品 原理 外在因素 栅栏技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]