水产品解冻技术研究进展

doi:10.11924/j.issn.1000-6850.casb15060087

摘要/Abstract

摘要： 冷冻水产品在加工前都必须进行解冻处理。如果解冻时间过长,易造成微生物大量繁殖,再加上酶的作用和氧化反应致使水产品发生腐败变质；如果解冻时间过短,水产品内部的汁液不能够充分地进入细胞内,易导致营养成分的流失,同时也影响到产品的鲜嫩度。因此选择合适的解冻方式对水产品的后续加工至关重要。本文探讨了解冻过程对水产品品质的变化；概述了目前国内外常见的水产品解冻技术；比较了各解冻技术的工作原理、应用范围、优势与不足；并对水产品解冻技术未来的发展方向作出展望。

关键词: 花生, 花生, 耐盐性, 种质资源, 鉴定指标

Abstract: Frozen aquatic products must be thawed before they were processed. It would lead to microbial growth and spoilage owing to enzymes and oxidation reaction when thawing time was too long, otherwise the juice inside could not be sufficiently flowed into the cell and would lead to the loss of nutritional components. So choosing the right thawing method was essential for the subsequent processing of aquatic products. In this paper, quality change of aquatic products was described and a review of different kinds of thawing technologies and their fundamental principles, characteristics, and applications in food industry were given. Moreover, the existing problems and future research trends were summarized.

胡晓亮,王易芬,郑晓伟,沈建. 水产品解冻技术研究进展[J]. 中国农学通报, 2015, 31(29): 39-46.

郑晓伟 and 沈建. Research Process on Thawing Technology of Aquatic Products[J]. Chinese Agricultural Science Bulletin, 2015, 31(29): 39-46.

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