冷冻水产品冷链流通过程中品质变化及调控技术研究进展  

Progress in Quality Changes and Control Technologies of Frozen Aquatic Products during Cold Chain Circulation

作　　者：韩昕苑 樊震宇 从娇娇 姜晴晴 王锡昌 HAN Xinyuan;FAN Zhenyu;CONG Jiaojiao;JIANG Qingqing;WANG Xichang(Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture and Rural Affairs,College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海201306

出　　处：《食品科学》2021年第15期293-299,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0901006)。

摘　　要：水产品风味独特、营养丰富,深受消费者喜爱。然而冷冻水产品在冷链流通过程中的温度波动会导致营养价值降低、食用品质劣化。本文综述了冷链流通过程中温度波动对冷冻水产品品质的影响及其机理,并从多个角度总结了改善冷冻水产品品质的新兴技术,以期为冷链流通过程中冷冻水产品的品质保持和调控提供理论参考和技术指导。Aquatic products are popular among consumers due to their rich nutrients and unique flavor.However,temperature fluctuations during cold chain circulation will lead to a decrease in the nutritional value and deterioration of the eating quality of frozen aquatic products.The influence of temperature fluctuations on the quality properties of frozen aquatic products and its underlying mechanism are reviewed in this article,and the emerging technologies to improve the quality of frozen aquatic products are also summarized from multiple perspectives.We believe that this review which will provide a theoretical basis and technical guidance for the quality maintenance and control of frozen aquatic products during cold chain circulation.

关 键 词：水产品 冷链流通 品质变化 机理 调控技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]