Progress in Quality Changes and Control Technologies of Frozen Aquatic Products during Cold Chain Circulation

doi:10.7506/spkx1002-6630-20200721-281

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (15): 293-299.doi: 10.7506/spkx1002-6630-20200721-281

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Progress in Quality Changes and Control Technologies of Frozen Aquatic Products during Cold Chain Circulation

HAN Xinyuan, FAN Zhenyu, CONG Jiaojiao, JIANG Qingqing, WANG Xichang

(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China)

Published:2021-08-27

Abstract

Abstract: Aquatic products are popular among consumers due to their rich nutrients and unique flavor. However, temperature fluctuations during cold chain circulation will lead to a decrease in the nutritional value and deterioration of the eating quality of frozen aquatic products. The influence of temperature fluctuations on the quality properties of frozen aquatic products and its underlying mechanism are reviewed in this article, and the emerging technologies to improve the quality of frozen aquatic products are also summarized from multiple perspectives. We believe that this review which will provide a theoretical basis and technical guidance for the quality maintenance and control of frozen aquatic products during cold chain circulation.

Key words: aquatic products; cold chain circulation; quality change; mechanism; control technologies

CLC Number:

TS254.4

HAN Xinyuan, FAN Zhenyu, CONG Jiaojiao, JIANG Qingqing, WANG Xichang. Progress in Quality Changes and Control Technologies of Frozen Aquatic Products during Cold Chain Circulation[J]. FOOD SCIENCE, 2021, 42(15): 293-299.

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Progress in Quality Changes and Control Technologies of Frozen Aquatic Products during Cold Chain Circulation

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