Research Process on Thawing Technology of Aquatic Products

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

Abstract

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.

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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