文章摘要
周鹏程,谢晶.影响冻结贮运过程鱼类品质变化因素的研究进展[J].包装工程,2020,41(13):1-7.
ZHOU Peng-cheng,XIE Jing.Advance in Research on the Factors Affecting the Fish Quality in Frozen Storage and Transportation[J].Packaging Engineering,2020,41(13):1-7.
影响冻结贮运过程鱼类品质变化因素的研究进展
Advance in Research on the Factors Affecting the Fish Quality in Frozen Storage and Transportation
投稿时间:2020-02-19  修订日期:2020-07-10
DOI:10.19554/j.cnki.1001-3563.2020.13.001
中文关键词: 冻结  鱼肉  冰晶  蛋白质  脂肪  品质
英文关键词: frozen  fish  ice crystal  protein  fat  quality
基金项目:国家“十三五”重点研发计划(2019YFD0901604);上海市科委科技创新行动计划(19DZ1207503);上海市科委公共服务平台建设项目(17DZ2293400)
作者单位
周鹏程 1.上海冷链装备性能与节能评价专业技术服务平台上海 201306 
谢晶 1.上海冷链装备性能与节能评价专业技术服务平台上海 2013062.上海海洋大学 食品学院上海 2013063.食品科学与工程国家级实验教学示范中心(上海海洋大学)上海 201306 
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中文摘要:
      目的 介绍影响鱼类冻结贮存品质的因素、应对品质下降的措施,以及近几年国内外的研究进展,为今后优化冻藏工艺、保持冻藏鱼类品质提供参考。方法 总结国内外对影响冻藏鱼类品质因素的研究,介绍冻藏鱼类冰晶生长、蛋白质降解和脂肪氧化对鱼肉品质的影响,归纳抑制鱼肉品质下降的方法。 结果 在冻结贮运过程中,冰晶的形成、生长、融化、反复冻融等都会损坏鱼体细胞,引发蛋白质变性。此外,鱼体死亡后内源性蛋白酶会促进蛋白质降解,同时改变鱼肉的质构,从而影响鱼肉的品质。鱼体内富含的脂肪在贮运过程中会发生氧化反应,随着贮藏时间的延长,将会严重影响鱼肉的风味、口感。结论 冻结贮运技术能有效地保持鱼类的鲜度,为了更好地保持鱼肉品质,还需要结合其他保鲜技术进行复合保鲜。
英文摘要:
      The work aims to introduce the influencing factors of frozen storage quality of fish, the measures to deal with the deterioration of fish quality and the research progress in recent years at home and abroad, so as to provide reference for optimizing frozen storage technology and maintaining frozen fish quality in the future. The researches on the factors affecting the frozen fish quality at home and abroad were summarized, and the effects of ice crystal growth, protein degradation and fat oxidation of frozen fish on fish quality were introduced to summarize the methods to inhibit the deterioration of fish quality. First, the formation, growth, melting and repeated freezing-thawing of ice crystals would damage fish cells and lead to protein denaturation in the frozen storage and transportation. Second, endogenous proteases would promote protein degradation after fish death, and change the texture of fish, thus affecting fish quality. The last, the rich fat in fish would be oxidized during storage and transportation, which would seriously affect the flavor and taste of fish with the extension of storage time. Frozen storage and transportation technology can effectively maintain the freshness of fish. To better preserve fish quality, it is also necessary to combine with other preservation technologies for compound preservation.
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