冻藏及解冻过程对水产品品质的影响
水产品中含有丰富蛋白质、脂肪酸、水分等, 具有很高的营养价值。随着人类生活水平的提高, 对高品质水产品的需求也越来越高。本文综述了水产品冷冻贮藏及解冻方式的原理及其特点, 比较不同解冻方式的优劣势; 并具体从营养成分指标, 微生物指标以及感官指标等方面具体分析了冻藏及解冻过程对水产品品质的影响。其中营养成分指标包括蛋白质变性二级结构的变化、脂肪氧化产生挥发性物质、冰晶对肌肉细胞造成机械损伤等, 微生物指标包括水产品中常见的细菌菌落的控制, 感官指标包括水产品色泽方面氧合肌红蛋白的变化, 质构方面包括剪切力、粘度、硬度等。本文详细总结了冻藏解冻过程中相关指标的变化和影响, 旨在为未来冻藏及解冻技术及工艺的研发提供依据。
Aquatic products have a high nutritional value, which are rich in protein and unsaturated fatty acids. With the improvement of people's living standard, the demand for high-quality aquatic products is also increasing. This paper reviewed the principle and characteristics of various thawing methods of aquatic products, compared the advantages and disadvantages of different thawing methods, and analyzed the influence of frozen storage and thawing process on the quality of aquatic products from the aspects of nutrition composition, microbial and sensory. The nutritional aspects include the change of protein degeneration two-grade structure, the volatile substances produced by fat oxidation, and the freezing of water into ice crystals to cause mechanical damage to muscle cells. Microbial indexes include the control of bacterial colonies commonly found in aquatic products. The sensory aspect includes the changes of oxygenation myoglobin in the color of aquatic products. The texture aspect includes the shear force, the viscosity, the hardness influence etc. This paper summarized the effects thawing process and frozen storage of aquatic products quality in detail, to provide a basis for the development of frozen preservation and thawing technology in the future.
标题：冻藏及解冻过程对水产品品质的影响
英文标题：Effects of frozen preservation and thawing on the quality changes of aquatic products
作者：
陈怡璇 国家淡水水产品加工技术研发分中心,上海海洋大学食品学院;上海海洋大学食品热加工工程技术研究中心
焦阳 国家淡水水产品加工技术研发分中心,上海海洋大学食品学院;上海海洋大学食品热加工工程技术研究中心;南京工业大学食品与轻工学院;天顺农副产品有限公司
中文关键词:解冻方式,蛋白质,脂质,水分,微生物,感官,
英文关键词:thawing methods,protein,lipid,moisture,microorganism,sensory,
发表日期：2018-11-21
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- 7.29 MB
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