机构地区: 中国水产科学研究院南海水产研究所
出 处: 《食品工业科技》 2009年第4期340-344,共5页
摘 要: 介绍了微冻保鲜技术在水产品中的应用现状和最新研究进展,讨论了在微冻状态下水产品的k值、TVB-N、微生物等鲜度指标及肉汁渗出率和蛋白质的变化,并对水产品微冻保鲜技术今后的研究和发展趋势进行了分析。 The application and the current research progress of superchilling storage technique for aquatic product were detailed,and the quality changes of the product during superchilling storage were discussed, and the future the development of superchilling were analyzed in this paper.