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。
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.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第14期98-101,共4页
Guangdong Agricultural Sciences
基金
"十二五"国家科技支撑计划项目(2012BAD29B06)
上海市科委农业重点项目(11dz1960400)
上海市科委工程中心建设(11DZ2280300)
关键词
水产品
低温保鲜
进展
前景
aquatic products
low-temperature preservation
progress
prospect
