冻藏过程中冰晶对水产品品质影响的研究现状

摘要

Cryogenic freezing is widely used in the preservation of fresh seafood, the quality of seafood is significantly affected by the form of ice crystals during the frozen storage. The formation mechanism of ice crystals in the frozen process was explained, and the effect of ice crystals on a series of nutritional indicators was described such as protein, fat, moisture, color and texture in order to provide the theoretical reference for searching the ice crystals form mechanism and improving the quality of frozen seafood in a better way.%低温冻藏广泛应用于水产品保鲜,然而冻藏过程中组织冰晶的形成极大地影响着水产品的品质.总结阐述冷冻过程中冰晶的形成机制,将冻藏过程中冰晶对水产品蛋白质、脂质、水分、色泽与质构等一系列营养指标的影响进行综述,从而为更好地探索冰晶形成机理及提高冻藏水产品品质提供理论参考依据.