Studies on color deterioration and protection of low-temperature stored aquatic products

  • PAN Chuang ,
  • MA Jingrong ,
  • LI Yahui ,
  • YANG Xianqing
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  • 1(College of Food Science and Technology, Lingnan Normal University, Zhanjiang 524048, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National Research and Development Center for Aquatic Product Processing/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-02-08

  Revised date: 2023-02-20

  Online published: 2023-07-13

Abstract

Aquatic products are one of the most important nutrient sources for human beings.As the result of long-term evolution and adaptation to the environment, aquatic products are rich in varied colors and recognized as the direct index for their quality.Low-temperature storage could maintain the shelf life for a certain period, but the color would fluctuate greatly due to water migration, ice formation, lipid oxidation, protein denaturation, and microbial activities.At present, the researches on color change of aquatic products during preservation are mostly used to assist in analyzing the change in muscle quality.This review focused on the color deterioration and protection of aquatic products caused by water change, lipid oxidation, protein changes, and microbial activities during low-temperature preservation.The illumination of the color change on aquatic products could provide theoretical support for effectively maintaining the quality of aquatic products under low-temperature storage.

Cite this article

PAN Chuang , MA Jingrong , LI Yahui , YANG Xianqing . Studies on color deterioration and protection of low-temperature stored aquatic products[J]. Food and Fermentation Industries, 2023 , 49(12) : 301 -308 . DOI: 10.13995/j.cnki.11-1802/ts.035067

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