| 水产品冻藏品质变化及镀冰衣技术的研究进展 |
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| 引用本文： | 储渊明,谢晶.水产品冻藏品质变化及镀冰衣技术的研究进展[J].包装工程,2020,41(17):31-37. |
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| 作者姓名： | 储渊明 谢晶 |
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| 作者单位： | 1.上海海洋大学 食品学院，上海 201306;1.上海海洋大学 食品学院，上海 201306; 2.上海水产品加工及贮藏工程技术研究中心，上海 201306; 3.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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| 基金项目： | 国家“十三五”重点研发项目（2019YFD0901604）；上海市科委科技创新行动计划（19DZ1207503）；上海市科委能力建设项目（19DZ2284000） |
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| 摘 要： | 目的 为研究与开发新型镀冰衣技术提供理论参考。方法 冻藏保鲜是水产品的贮藏手段之一，也是迄今最常采用的一种方法，能较好地保持水产品的品质。以镀冰衣保鲜技术为切入点，综述冻藏过程中水产品品质的变化，以及国内外防龟裂型、抗氧化型、抑菌型等3种镀冰衣技术的研究进展，并对未来镀冰衣技术的发展进行展望。结论 目前将镀冰衣技术应用在水产品冻藏保鲜中的研究思路和方法已较为成熟，对于高效合理的镀冰衣复配配方还有待深入研究。从发展趋势看，新型镀冰衣技术具有广阔的发展前景，寻找具有良好保鲜性能的冰衣液配方是未来发展的方向。
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| 关 键 词： | 水产品 品质变化 冻藏保鲜 镀冰衣 食品添加剂 |
| 收稿时间： | 2020/3/12 0:00:00 |
| 修稿时间： | 2020/8/10 0:00:00 |
Research Progress on Quality Change of Frozen Storage of Aquatic Products and Application of Glazing Technology |
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| CHU Yuan-ming,XIE Jing.Research Progress on Quality Change of Frozen Storage of Aquatic Products and Application of Glazing Technology[J].Packaging Engineering,2020,41(17):31-37. |
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| Authors: | CHU Yuan-ming XIE Jing |
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| Affiliation: | 1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;3.National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China |
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| Abstract: | This paper aims to provide theoretical reference for future research and development of new glazing tech-nology. Freezing technology is one of the preservation methods of aquatic products, and it is also the most commonly used method at present. It can maintain the quality of aquatic products effectively. Based on related researches on changes of quality of aquatic products in the process of frozen storage, and the three glazing technology technologies such as of anti-cracking, bacteriostatic and anti-oxidation glazing at home and abroad were summarized from the perspective of fresh-keeping technology of glazing. The author also provided an outlook of the future development of glazing technology. At present, the research ideas and methods of applying glazing technology to aquatic products in fresh storage are relatively mature. Some more efficient and reasonable formulas of glazing need further research. New glazing technology has broad development prospects from the perspective of development trend. Looking for formulas with good fresh-keeping performance is the future development direction. |
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| Keywords: | aquatic products change of quality frozen storage glazing food additives |
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