食品与发酵工业 >

2020 , Vol. 46 >Issue 10: 290 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023483

综述与专题评论

温度波动对冻藏水产品品质影响及控制措施的研究进展

  • 吕颖 ,
  • 谢晶
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(上海海洋大学,食品科学与工程国家级实验教学示范中心,上海,201306)
硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)

收稿日期: 2020-02-02

  网络出版日期: 2020-06-17

基金资助

国家“十三五”重点研发计划项目(2019YFD0901604);上海市科委科技创新行动计划船-陆低温冷链储运与品质动态监控技术(19DZ1207503)

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Research progress on the impact of temperature fluctuations on frozen aquatic product quality and control measures

  • LYU Ying ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China)
    2(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306,China)
    3(National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University, Shanghai 201306,China)

Received date: 2020-02-02

  Online published: 2020-06-17

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摘要

水产品具有丰富的营养价值和良好的风味,但由于自身组织特性,水产品常温下容易腐败变质,因而需要冷链流通。然而,我国目前冷链流通过程常会发生温度波动,从而加速水产品品质的劣变。该文综述了冷链流通过程中温度波动对水产品造成的一系列不良影响,包括质地变差、外观不良、蛋白质和脂质氧化、微生物增长加速等,使冻藏水产品的货架期显著缩短;总结了一些维持冻藏水产品品质的措施,例如添加一些糖类物质,适当浓度的盐腌,以及对其进行真空包装处理等,并展望了未来在如何避免冷链断链中温度波动对水产品品质不良影响方面可开展的研究。

关键词： 冻藏水产品; 温度波动; 冻融; 冷链物流; 品质

本文引用格式

吕颖 , 谢晶 . 温度波动对冻藏水产品品质影响及控制措施的研究进展[J]. 食品与发酵工业, 2020 , 46(10) : 290 -295 . DOI: 10.13995/j.cnki.11-1802/ts.023483

Abstract

Aquatic products have a high value of nutrition and good flavor. Nevertheless, due to their organizational characteristics, aquatic products are prone to spoilage and deterioration at room temperature, so they need cold chain circulation. However, temperature fluctuation often occurs in current cold chain processes, which accelerates the deterioration of aquatic product quality. A series of adverse effects of temperature fluctuations on aquatic product quality were summarized, including poor texture, poor appearance, protein and lipid oxidation, and accelerated microbial growth, which significantly shortened shelf life. Some methods to maintain the quality of frozen storage aquatic products, such as adding some sugars, salting at an appropriate concentration, and vacuum packaging were summarized. The future research on how to avoid the adverse effects of temperature fluctuations on the quality of aquatic products in the cold chain break on the quality of aquatic products was proposed.

Key words： frozen aquatic products; temperature fluctuation; freeze-thaw; cold chain logistics; quality

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