冷冻水产品脂肪和蛋白质氧化及其控制措施研究进展  

Research Progress on Oxidation of Lipid and Protein in Frozen Aquatic Products and Its Control Measures

作　　者：杜宇凡 姜晴晴 施文正[1] 汪之和[1] DU Yufan;JIANG Qingqing;SHI Wenzheng;WANG Zhihe(College of Food Sciences and Technology,Shanghai Ocean University,National Research and Development Center for Processing Technology of Freshwater Aquatic Products(Shanghai),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,国家淡水水产品加工技术研发分中心(上海),上海201306

出　　处：《食品工业科技》2022年第6期429-435,共7页Science and Technology of Food Industry

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项课题(2019YFD0902003)。

摘　　要：水产品因其味道鲜美、风味独特且具有较高的营养价值深受消费者欢迎。水产品的内源酶活性高并携有大量微生物,易发生腐败变质,冷冻可以有效延长其货架期,并减少水产品的地域和季节差异性。在冷冻条件下肌肉组织中微生物生长繁殖和生化反应速度得到一定程度抑制,但水产品品质劣化依然是一个累积的、不可逆的过程,必须采取有效措施改善冷冻水产品品质。一般认为,冷冻水产品中冰晶的形态和分布、蛋白质变性等因素决定其品质。近年来,研究表明肌肉中生物大分子氧化主要是脂肪和蛋白质氧化,这是影响水产品品质的重要原因,也是食品化学领域的研究热点。因此,本文概述了冷冻水产品中脂肪和蛋白质氧化的机理,及其对水产品品质的影响,并在此基础上从氧化角度总结了冷冻水产品品质调控方面的最新研究进展,以期为改善冷冻水产品品质提供理论参考。Aquatic products are popular among consumers for their delicious taste, unique flavor and high nutritional value.Because of high endogenous enzyme activity and large number of microorganisms, aquatic products are prone to spoilage.Freezing is an effective method to extend the shelf life and reduce the regional and seasonal differences of aquatic products.Under freezing conditions, the growth and reproduction of microorganisms and the rate of biochemical reactions in muscle tissue are inhibited, but the quality deterioration is still a cumulative and irreversible process, so effective measures must be taken to improve the quality of frozen aquatic products. It is generally accepted that the quality attributes of frozen aquatic products are mainly determined by the morphology and distribution of ice crystals and protein denaturation. Recent studies have shown that the oxidation of biomacromolecules in muscle, mainly lipid and protein oxidation, is also an important factor affecting the quality of aquatic products, which has become one of the research focuses in the field of food chemistry.Therefore, the oxidation mechanism of lipid and protein and its influence on the quality of frozen aquatic products are overviewed in this article, and the latest research progress in the quality control of frozen aquatic products is also summarized from the perspective of oxidation, in order to provide a theoretical reference for improving the quality of frozen aquatic products.

关 键 词：冷冻 脂肪氧化 蛋白质氧化 水产品品质 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]