| 水产品低温保鲜技术的研究进展 |
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| 引用本文： | 高志立,谢晶. 水产品低温保鲜技术的研究进展[J]. 广东农业科学, 2012, 39(14): 98-101 |
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| 作者姓名： | 高志立 谢晶 |
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| 作者单位： | 上海海洋大学食品学院/上海水产品加工及贮藏工程技术研究中心,上海,201306 |
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| 基金项目： | “十二五”国家科技支撑计划项目，上海市科委农业重点项目，上海市科委工程中心建设 |
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| 摘 要： | 水产品由于蛋白质含量丰富、脂肪含量少的特点而受到消费者青睐。作为水产品发展最早、研究最深的保鲜技术——低温保鲜技术仍是水产品保鲜的主要手段。对冰藏、冷海水(冷盐水)、冰温、微冻、冻藏等低温保鲜技术的研究现状进行了简要介绍,并指出了低温保鲜中存在的一些问题以及未来低温保鲜的发展趋势。
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| 关 键 词： | 水产品 低温保鲜 进展 前景 |
Research progress on low-temperature preservation of aquatic products |
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| GAO Zhi-li , XIE Jing. Research progress on low-temperature preservation of aquatic products[J]. Guangdong Agricultural Sciences, 2012, 39(14): 98-101 |
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| Authors: | GAO Zhi-li XIE Jing |
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| Affiliation: | (College of Food Science and Technology,Shanghai Ocean University/Shanghai Aquatic Products Processing and Storage Engineering Technology Rresearch Center,Shanghai 201306,China) |
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| Abstract: | Aquatic products are favored by consumers because of its rich protein and less fat content.As the earliest and the most in-depth research of preservation technology of aquatic products,low-temperature preservation technology is still the main technology of aquatic products preservation.The research progresses of ice storage,cold seawater(saline) storage,controlled freezing-point storage,superchilled storage,frozen storage presevation technology were introduced briefly and some existing problems and future development trends of the low-temperature preservation technology were also proposed in this review. |
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| Keywords: | aquatic products low-temperature preservation progress prospect |
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