冻藏对水产品脂质氧化影响研究进展  

Research progress on the effect of frozen storage on lipid oxidation of aquatic products

作　　者：郁慧洁 谢晶[1,2,3,4] YU Hui-jie;XIE Jing(School of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Collaborative Innovation Center of Seafood Deep Processing,Ministry of Education,Dalian,Liaoning 116034,China;National Experimental Teaching Demonstration Center for Food Science and Engineering〔Shanghai Ocean University〕,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]教育部海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [4]食品科学与工程国家级实验教学示范中心〔上海海洋大学〕,上海201306

出　　处：《食品与机械》2021年第10期193-201,共9页Food and Machinery

基　　金：国家“十三五”重点研发项目(编号:2019YFD0901604);上海市科委科技创新行动计划(编号:19DZ1207503);上海市科委能力建设项目(编号:19DZ2284000)。

摘　　要：文章综述了水产品冻藏过程中脂质氧化的危害、影响脂质氧化的内源促氧化因子与外源促氧化因子,并总结了当前延缓脂质氧化的方法,如添加抗氧化剂、改进包装和新型技术的辅助等,指出既能控制冻藏过程中水产品脂质氧化,又能实现产业化推广的技术是水产品冻藏急需解决的问题。The harm of lipid oxidation on aquatic products during the freezing process,the endogenous and exogenous pro-oxidation factors that led to lipid oxidationwere reviewed.It summarized the current methods of delaying lipid oxidation,such as adding antioxidants,improving packaging and new technology,and pointed out that the technology which can not only control the lipid oxidation of aquatic products in the process of frozen storage but also realize industrial promotion is an urgent problem to be solved.

关 键 词：水产品 冻藏 脂质氧化 控制措施 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]