低温贮藏的鱼肉品质变化及其影响因素的研究进展

摘要

A series of changes of fish physical, chemical, biochemical and microbial properties during cold storage leads to the change in fish quality. The common indicators to evaluate the quality and determine commodity value of fish muscle are texture (hardness and springness), color, flavor and juiciness. In this paper, the reasons for chan-ges of fish quality during cold storage, and factors to affect those changes are summarized. Aim to providing refer-ences for the study of different varieties and different quality of fish, the problems in storage methods and the future development of fish storage are discussed.%鱼肉在低温贮藏过程中会发生一系列物理、 化学、 生化和微生物的变化,导致鱼肉品质发生变化.通常用于评价鱼肉低温贮藏品质的指标有质地(硬度和弹性)、 色泽(颜色)、 风味和多汁性,本研究中对鱼肉低温贮藏品质变化的原因及其影响因素进行了阐述,指出了目前贮藏方法中存在的问题,并就未来该领域的研究前景进行了展望,以期为研究低温贮藏期鱼肉品质变化提供理论参考.