冷冻和解冻技术在水产品中的应用研究进展  

Research status and prospect of freezing and thawing technologies of aquatic products

作　　者：张亚瑾 焦阳[1,2,3] ZHANG Ya-jin;JIAO Yang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal-Processing Technology,Shanghai Ocean University,Shanghai 201306,China;National R&D Branch Center for Freshwater Aquatic Products Processing Technology〔Shanghai〕,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学食品热处理技术工程研究中心,上海201306 [3]国家淡水水产品加工技术研发中心〔上海〕,上海201306

出　　处：《食品与机械》2021年第1期215-221,236,共8页Food and Machinery

基　　金：国家自然科学基金青年基金项目(编号:31801613)。

摘　　要：阐述了传统和新型冷冻、解冻方法的作用原理与优缺点,总结了冷冻和解冻技术在水产品应用中的研究现状,并对冷冻和解冻技术的发展方向进行了展望。The principles,advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated,and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized.The development direction of freezing and thawing technologies was then prospected in this review.

关 键 词：水产品 品质 冷冻方法 解冻方法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]