鱼糜在冻藏阶段的品质影响因素及控制技术

目的 进一步提高鱼糜在冻藏过程中的品质，提高其产品附加值，满足消费者对高品质鱼糜的要求。方法 介绍鱼糜的物理化学特性和腐败机理，分析冻结时间、冻结温度、冻结速率和冻融循环对鱼糜冻藏阶段品质变化的影响，综述低温液氮速冻、物理场辅助冻结为代表的新型冻结方式和抗冻剂在冷冻鱼糜品质控制中的应用，并对其发展进行展望。结论 在鱼糜冻藏过程中，应综合考虑冻藏时间和冻藏温度的影响，同时尽量减小温度波动，防止冻融循环的发生;为了更好地保持鱼糜的品质，应进一步研究和优化新型冻结技术在鱼糜中的应用，并探究新型抗冻剂和复合抗冻剂的可行性，以期实现产业化应用。

Quality Influencing Factors and Control Techniques of Surimi During Frozen Storage

The work aims to further improve the quality of surimi during frozen storage, increase the added value of its products, and meet consumers'' requirements for high-quality surimi. Physicochemical characteristics and corruption mechanism of surimi were introduced. Then, the effects of freezing time, freezing temperature, freezing rate and freeze-thaw cycles on the quality of surimi during frozen storage were analyzed. The application of new freezing methods represented by low-temperature liquid nitrogen freezing and physical field assisted freezing and the application of antifreeze in the quality control of frozen surimi were reviewed. And their development was prospected. In the frozen storage of surimi, the effects of freezing time and temperature should be comprehensively considered, while temperature fluctuations should be minimized to prevent the occurrence of freeze-thaw cycles. To preserve the quality of surimi preferably, the application of new freezing technology in surimi should be further studied and optimized, and the feasibility of new antifreeze and composite antifreeze should be explored to achieve industrial application.