物理场技术在水产品冷冻冷链中的应用

在冷链流通过程中, 对新鲜水产品进行冷冻处理能够大大提高其保质期。然而, 传统的冷冻和解冻方法有传热效率低、耗时较长的缺陷, 且难以控制冰晶对食品原料的损伤。所以冷冻水产品经常会面临一系列的质量问题, 如质构劣化、蛋白质变性、持水能力下降等。因此有必要采用高效的冷冻/解冻技术以防止品质劣变。相比于传统方法, 基于物理场(如高压、超声、电场等)的新型冷冻和解冻技术具有高冷冻/解冻速率、低能耗、对产品品质维持更好等优点。本文综述了近年来物理场技术在水产品中的应用, 分析了它们各自的原理、特点、缺陷及未来的发展趋势, 为这些新技术在水产品冷冻冷链中的应用提供相关参考。

Application of physical field technology in frozen aquatic products in cold chain

In the process of cold chain circulation, frozen treatment of fresh aquatic products can greatly increase their shelf life. However, traditional freezing and thawingmethods havethe defects of low heat transfer efficiency, time consuming, and it is difficult to control the damage of ice crystals on food materials,so that frozen aquatic products are often faced with a series of quality problems, such asstructure deterioration, protein denaturation and water holding capacity decline. Therefore, it is necessary to utilize efficient freezing and thawing technology to prevent quality deterioration. Compared with traditional methods, novel freezing and thawing techniques, based on physical fields (such as high pressure, ultrasonic, electric field, etc.), have the characteristics of fast freezing/thawing speed, low energy consumption, and better maintenance of products quality. This paper reviewed the applications of these physical field techniques in aquatic productsin recentyears, and analyzed their principles, characteristics, defects and future development trends, in order to provide references for the application of these new technologies in the frozen cold chain of aquatic products.