冰晶对冻结水产品品质的影响及抑制措施  

Effects of Ice Crystal on Frozen Aquatic Products and Its Inhibition Measures

作　　者：边楚涵 谢晶[1,2,3,4] BIAN Chu-han;XIE Jing(College of Food Sciences 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,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering,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,上海201306 [4]食品科学与工程国家级实验教学示范中心,上海201306

出　　处：《包装工程》2022年第3期105-112,共8页Packaging Engineering

基　　金：国家“十三五”重点研发项目(2019YFD0901603);上海市科委科技创新行动计划(19DZ1207503);上海市科委能力建设项目(19DZ2284000)。

摘　　要：目的为进一步优化水产品的冻结方式、改善水产品在冻藏期间的品质提供理论参考。方法介绍冰晶对水产品中蛋白质、脂质、质构特性,以及色泽、气味等感官品质的影响,冻结时形成的体积大且分布不均匀的冰晶会对水产品品质造成不可逆转的破坏。综述在水产品冻结领域中能够有效改善冰晶对水产品品质影响程度的方法,包括超声辅助冻结技术、高压处理技术、添加抗冻剂等,并对冻结技术的发展进行展望。结论为了更好地抑制冰晶形成带来的危害,在后续的研究中除了优化现有冻结技术和开发新型冻结技术外,还可以尝试将不同技术进行复合使用,谋求更佳的协同作用。此外,目前的新型冻结技术大多处于实验阶段,仍需对其作用机制进行深入探究,同时对不同技术的工艺参数进行优化。The work aims to provide theoretical references for further optimizing the freezing method of aquatic products and improving the quality of aquatic products during freezing storage. The effects of ice crystals on protein, lipid, texture characteristics, color, smell and other sensory qualities of aquatic products were introduced.Ice crystals with large volume and uneven distribution formed during freezing caused irreversible damage to the quality of aquatic products. The methods effectively inhibiting the effects of ice crystals on the quality of aquatic products in during freezing were summarized, including ultrasonic-assisted freezing technology, high-pressure treatment technology, adding antifreeze, etc., and the development of freezing technology was prospected. In order to better restrain the damage caused by ice crystal formation, in the follow-up research, apart from optimizing the existing freezing technology and developing new freezing technology, it is possible to combine different technologies to seek better synergy. In addition, at present,most of the new freezing technologies are in the experimental stage, and it is still necessary to deeply explore the mechanism and optimize the technological parameters of different technologies.

关 键 词：冰晶 水产品 冻结 品质变化 冻结速率 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]