冰晶的形成和影响因素及其对水产品品质的影响  

Formation and influencing factors of ice crystals and impact on the quality of aquatic products

作　　者：谢晶[1,2,3,4] 谭明堂 范敏浩 XIE Jing;TAN Ming-tang;FAN Min-hao(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China;Vanke Logistics Development Co.,Ltd.,VX-SOU Cold Chain Logistics Technology and Equipment Engineering Technology Research Center,Shanghai 201107,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]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [4]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306 [5]万科物流发展有限公司万纬&上海海洋冷链物流技术与装备工程技术研究中心,上海201107

出　　处：《粮食与油脂》2023年第9期1-6,共6页Cereals & Oils

基　　金：国家现代农业产业技术体系(CARS-47-G26)。

摘　　要：分析了影响冰晶形态特征的4种因素,以及添加糖类、抗冻蛋白、抗冻肽和具有冰重结晶抑制活性的聚合物等控制冰晶的方法;阐述了冻结对水产品水分、质构、颜色和蛋白质等品质的影响,并提出了冷冻水产品目前的研究热点,以期为提高冻结水产品的品质提供理论参考。Four factors that affect the morphological characteristics of ice crystals,and the methods to control ice crystals by adding sugar,antifreeze protein,antifreeze peptide,and polymers with ice recrystallization inhibitory activity were analyzed.And the impact of freezing on the quality of aquatic products such as moisture,texture,color and protein was elaborated,and the current research hotspots of frozen aquatic products were proposed to provide theoretical reference for improving the quality of frozen aquatic products.

关 键 词：水产品 冰晶 品质 抗冻剂 

分 类 号：S983[农业科学—捕捞与储运]