水产品速冻保鲜技术研究进展  

Research advances in quick-freezing preservation technologies of aquatic products

作　　者：贾世亮 丁娇娇 杨月 周绪霞[1,2,3,4] 石胜旗 陈云云 丁玉庭 JIA Shiliang;DING Jiaojiao;YANG Yue;ZHOU Xuxia;SHI Shengqi;CHEN Yunyun;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;China Aquatic Products Zhoushan Marine Fisheries Corporation,Zhoushan 316000,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁大连116034 [5]中国水产舟山海洋渔业有限公司,浙江舟山316000

出　　处：《食品与发酵工业》2022年第11期324-331,共8页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0901603)。

摘　　要：速冻保鲜技术能使水产品快速通过最大冰晶生成带,形成直径微小且分布均匀的冰晶。利用速冻技术冻结水产品能有效提高品质,因此,在水产品运输和贮藏中广泛应用。该文主要介绍了液氮速冻技术、液体CO_(2)速冻技术、物理场辅助冻结技术(包括高压冻结技术、电磁波辅助冻结技术、超声波辅助冻结技术)、冲击式速冻技术、不冻液冻结技术及基于抗冻蛋白与冰核蛋白的冻结技术的作用原理及优缺点,总结了其在水产品中的应用现状,并对速冻技术未来的发展方向进行了展望。Quick freezing technology enables aquatic products to pass through the maximum ice crystal generation zone quickly,and facilitates the formation and even distribution of small ice crystals in food tissue.It could improve the quality of food and has been widely used in aquatic products transportation and storage.Quick freezing technologies including liquid nitrogen freezing,liquid carbon dioxide freezing,physical field-assisted freezing methods(high pressure freezing,electromagnetic wave-assisted freezing,ultrasound-assisted freezing),impingement freezing,immersion freezing,and other freezing technologies based on antifreeze proteins and ice nucleation proteins.The principal and mechanism are introduced,and the applications of these quick-freezing technologies in aquatic products are summarized.The future development direction of quick-freezing technology is also prospected.

关 键 词：水产品 速冻技术 冰晶 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]