水产品和肉类产品微冻保鲜技术研究进展  

Research Progress of Superchilling Preservation Technology for Aquatic and Meat Products

作　　者：李鑫 许月明[1] 彭常安[1] 张爽[1] 苏超 葛雯 LI Xin;XU Yue-ming;PENG Chang-an;ZHANG Shuang;SU Chao;GE Wen(School of Food and Biological Engineering,Wuhu Institute of Technology,Wuhu 241003,China)

机构地区：[1]芜湖职业技术学院食品与生物工程学院,安徽芜湖241003

出　　处：《宜春学院学报》2022年第6期108-112,共5页Journal of Yichun University

基　　金：安徽省质量工程项目“现代检验检疫技术课程思政教学团队”(编号:2020kcszjxtd84);“线上线下混合式和社会实践课程”(编号:2020xsxxkc482);“课程思政示范课程食品理化检验”(编号:2020szsfkc0988)。

摘　　要：微冻是将产品在其冰点以下1~2℃的温度带内进行贮藏的一种新型低温保鲜方法,目前主要应用于水产品和肉类产品中。微冻条件下,食品组织细胞中仅部分水分冻结形成冰晶,肌体受到的冰晶损伤较小,因而受到广泛关注。本文综述了在低温贮藏过程中水产品与肉类产品的品质变化;重点介绍了微冻保鲜技术的特点与研究现状,以及微冻与其他保鲜技术复合使用对产品的保鲜效果,旨在为水产品和肉类产品的贮藏保鲜提供有益参考。Superchilling technology is a new low-temperature preservation method to store products in the range of 1~2 ℃ below their freezing point,which is mainly applied in aquatic and meat products preservation at present.During superchilling,only part of the water in the food tissue and cells freezes to form ice crystals,which causes less damage to the muscle,and thus superchilling receives wide attention.This paper summaries the quality changes of meat during low-temperature storage.Then,it mainly reviews the characteristics and research progresses of superchilling.Meanwhlie,the application of superchilling combined with other preservation technologies has been discussed aiming to provide reference for the preservation of aquatic and meat products.

关 键 词：微冻 水产品 肉类产品 冰晶 

分 类 号：TS205.7[轻工技术与工程—食品科学]