文献类型：期刊文献

中文题名：提高冷冻水产品品质的新型速冻技术研究进展

英文题名：Development of Novel Quick-freezing Techniques to Improve Quality of Frozen Aquatic Products

作者：张虹虹[1];苏江鹏[1];张俨[1];徐杰[1];郑欧阳[1];周结倩[1];孙钦秀[1];刘书成[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088

年份：2021

卷号：42

期号：22

起止页码：192

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心、北大核心2020

基金：2020年国家级大学生创新创业训练计划项目(202010566006);农业农村部水产品加工重点实验室开放基金(NYJG202102);广东海洋大学本科生创新团队(CXTD2021005)。

语种：中文

中文关键词：水产品;速冻技术;原理;应用;冷冻速度

外文关键词：aquatic product;quick-freezing techniques;principle;application;freezing speed

中文摘要：水产品因营养价值高,风味口感好,受到人们广泛的喜爱。然而水产品易腐败变质,需要采取一定的措施进行保藏。冷冻保藏技术是水产品最常用的保藏技术,传统的冷冻技术常因冷冻速度慢,形成大的冰晶而导致食品品质下降。近年来,研究者发现一些新兴的速冻技术可以抑制冷冻食品的品质下降。该文对水产品保藏技术中的一些新兴冷冻技术(磁场冷冻技术、电场冷冻技术、超声冷冻技术、高压冷冻技术)的原理,及其在水产品冷冻保藏中的应用进行综述,为人们了解水产品冷冻新技术提供参考。

外文摘要：Aquatic products are widely popular for human consumption because of their high nutritional values and palatable flavors.However,they are prone to spoilage and deterioration;thus,for their effective preservation,certain measures are necessary.Freezing is the most commonly used technology for preserving aquatic products.Traditional freezing technology,however,often results in the deterioration of food quality because of its slow freezing speed and the formation of large ice crystals.In recent years,researchers have found that some novel quick-freezing techniques can inhibit the deterioration of frozen food quality.In this study,the principles and applications of some novel quick-freezing techniques for aquatic products,namely,magnetic field freezing,electric field freezing,ultrasonic freezing,and high pressure freezing,were reviewed.The findings will provide useful information regarding new refrigeration technologies for the preservation of aquatic products.