食品科学

• 专题论述 • 上一篇    下一篇

水产品冻结贮藏中冰晶的形成及控制研究进展

李 苑1,王丽平1,李钰金2,胡亚芹1,*   

  1. 1.浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省食品加工技术与装备工程中心,浙江省农产品
    加工技术研究重点实验室,浙江 杭州 310058;2.山东荣成泰祥集团,山东 荣成 264309
  • 出版日期:2016-10-15 发布日期:2016-12-01

A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage

LI Yuan1, WANG Liping1, LI Yujin2, HU Yaqin1,*   

  1. 1. Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of
    Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
    2. Rongcheng Taixiang Group, Rongcheng 264309, China
  • Online:2016-10-15 Published:2016-12-01

摘要:

冻结贮藏是目前水产品保藏的重要方式,最大程度地保留了水产品的新鲜程度。而冻结贮藏的过程中冰晶的生成会对水产品品质产生破坏,影响风味和质构。冻品再解冻又会导致大量汁液流失。本文对冰晶形成的机理进行探讨,分析影响冰晶生成的因素,并介绍目前控制水产品冰晶形成的一些方法。影响冰晶形成的因素有冻结速率、冻结温度、温度波动等,控制冰晶形成的方法有微冻、压力转移冻结等。

关键词: 水产品, 冰晶, 冻结, 汁液流失

Abstract:

Freezing storage is an important preservation method for aquatic products as it could maintain their freshness to
the maximum extent. However, the quality of aquatic products may inevitably be damaged in terms of flavor and texture
due to the formation of ice crystals during freezing storage. Drip loss may also be unavoidable during thawing. This review
elucidates the mechanism of the formation of ice crystals, and discusses the factors which affect the formation of ice crystals
including freezing rate, freezing temperature, and temperature fluctuation. The existing methods for controlling the formation
of ice crystals in the aquatic products are also described such as superchilling and pressure shift freezing.

Key words: aquatic products, ice crystals, freezing, drip loss

中图分类号: