Because of China's cold chain system is not complete, wild temperature fluctuations occur in the process ofstorage, transportation, sales and consumption. The frozen food will thaw and refreezewhen the temperaturefluctuation is too large. When this happened many times, it is called the freeze-thaw cycle. The freeze-thawcycle would lead to a series of physiological and biochemical reactions, which will affect the quality of food.In this paper,taking protein content, TVB-N value, TBARS value, thawing loss rate andsensory qualityasevaluation index, the influence of freeze-thaw cycles on the storage quality of prawns were studied.Resultswould provide a theoretical reference for the production enterprise that the effect of freeze-thaw cycleon the prawns during freezing, storage, processing, transportation and sales, which could contribute to bettercontrol the quality of freezing prawns bythe enterprise.
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