抗冻保护剂在肉品及水产品贮藏保鲜中的应用研究进展  

Application of Cryoprotectants in the Frozen Storage of Meat and Aquatic Products:A Review

作　　者：李敏涵 李洪军[1,2] 李少博 余思洁[1] 贺稚非 LI Minhan;LI Hongjun;LI Shaobo;YU Sijie;HE Zhifei(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Technology Research Centre of Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2021年第1期294-301,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401503);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：冷冻作为肉品和水产品贮藏的主要形式之一,可以显著延长产品的保质期,但同时冷冻也会对其品质产生不利的影响,降低其食用品质。抗冻保护剂因具有减缓肉品和水产品在冷冻过程的品质劣变、提高冷冻产品的消费者可接受度等优点而受到社会极大的关注。本文阐述了糖类、蛋白类、盐类、多酚类等几类抗冻保护剂的作用机理,概述了抗冻保护剂在肉品和水产品中的应用研究现状,并对抗冻保护剂在肉品和水产品保鲜中的发展方向进行展望,希望能够对抗冻保护剂在肉品和水产品中的工业化应用以及冷冻肉品和水产品的品质保持等方面提供相应的理论依据。As one of the major methods to store meat and aquatic products,freezing can significantly extend product shelf life.However,freezing also has an adverse impact on product quality,reducing eating quality.Being able to slow down the quality deterioration of meat and aquatic products during the freezing process and improve the consumer acceptability of frozen products,cryoprotectants have recently attracted great attention.This paper outlines the mechanisms of action of carbohydrates,proteins,salts and polyphenols as cryoprotectants,and it also summarizes the current status of the application of cryoprotectants in meat and aquatic products.Furthermore,an outlook on future directions in this field is presented.Hopefully,this review will provide a theoretical basis for the industrial application of cryoprotectants in meat and aquatic products to maintain their quality.

关 键 词：抗冻保护剂 肉品保鲜 作用机理 应用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS254.4[轻工技术与工程—食品科学与工程]