摘要
介绍了微冻技术的机理和发展现状,讨论了微冻贮藏下水产品的K值、TVB-N值、pH值、微生物等鲜度指标与汁液渗出率、质构等指标的变化,结合肌肉组织的微观结构,分析冰晶的形成机理,阐述微冻技术对水产品品质的影响,对水产品微冻保鲜的研究和发展趋势进行展望。
The principle and current development of superchilling were introduced in this paper,mainly from macroscopic indexes such as the K value,TVB-N,pH,microbial index,drip loss and TPA,combined with observing microstructure of aquatic products muscle tissue,and the ice crystal formation mechanism during storage was analyzed. The progress of superchilling application in the superchilling storage technology was also introduced. And the future the development of superchilling were analyzed in this paper.
作者
吴锁连
康怀彬
李冬姣
WU Suolian;KANG Huaibin;LI Dongjiao(School of Medical,Ezhou Polytechnic,Ezhou,Hubei 436000,China;School of Food Engineering and Biotechnology,He'nan University of Science and Technology,Luoyang,He'nan 471000,China)
出处
《农产品加工》
2019年第18期81-84,共4页
Farm Products Processing
基金
鄂州职业大学校级课题(2018ZD03)
关键词
微冻保鲜技术
水产品
鲜度
组织结构
冰晶形成机理
superchilling technology
aquatic products
freshness
muscle tissue structure
ice crystal formation mechanism
