水产品低温保藏过程中色泽劣化及护色的研究  

Studies on color deterioration and protection of low-temperature stored aquatic products

作　　者：潘创 马静蓉 李亚会 杨贤庆[2,3] PAN Chuang;MA Jingrong;LI Yahui;YANG Xianqing(College of Food Science and Technology,Lingnan Normal University,Zhanjiang 524048,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/National Research and Development Center for Aquatic Product Processing/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Guangzhou 510300,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]岭南师范学院食品科学与工程学院,广东湛江524048 [2]中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心/农业农村部水产品加工重点实验室/农业农村部水产品贮藏保鲜质量安全风险评估实验室,广东广州510300 [3]大连工业大学,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

出　　处：《食品与发酵工业》2023年第12期301-308,共8页Food and Fermentation Industries

基　　金：广东省基础与应用基础研究基金联合基金(2020A1515110360);海南省自然科学基金(322QN434)。

摘　　要：水产品是人类重要的食物来源,同时水产品还拥有极其丰富的颜色,这些颜色不仅是它们适应环境和长期进化的结果,也是反映其品质的最重要和最直接的标准。低温保藏可在一定程度上达到延长水产品货架期的目标,但在低温保藏过程中,色泽品质会因水分迁移、水冰相变、脂质氧化、蛋白质变性和微生物作用等因素而出现较大波动,从而影响其感官品质与商品价值。目前,对水产品低温保藏过程中色泽的研究多用于辅助解析肌肉品质的变化规律,对水产品低温保藏过程中颜色变化的综述还相对较少。该文重点针对水产品低温保藏过程中因水分变化、脂质、蛋白质变化和微生物变化等引起的水产品色泽劣化以及护色方法进行综述,旨在为水产品在低温保藏期间色泽品质维持提供理论参考。Aquatic products are one of the most important nutrient sources for human beings.As the result of long-term evolution and adaptation to the environment,aquatic products are rich in varied colors and recognized as the direct index for their quality.Low-temperature storage could maintain the shelf life for a certain period,but the color would fluctuate greatly due to water migration,ice formation,lipid oxidation,protein denaturation,and microbial activities.At present,the researches on color change of aquatic products during preservation are mostly used to assist in analyzing the change in muscle quality.This review focused on the color deterioration and protection of aquatic products caused by water change,lipid oxidation,protein changes,and microbial activities during low-temperature preservation.The illumination of the color change on aquatic products could provide theoretical support for effectively maintaining the quality of aquatic products under low-temperature storage.

关 键 词：水产品 低温保藏 色泽 水分 蛋白质 脂质 微生物 护色 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]