抗冻剂在水产品冻藏中的应用研究

被引：41

作者：

胡晓亮 ^{[1
,2
,3
,4
]}

王易芬 ^{[4
]}

郑晓伟 ^{[1
,2
,3
]}

沈建 ^{[1
,2
,3
]}

机构：

[1] 中国水产科学研究院渔业机械仪器研究所

[2] 农业部渔业装备与工程技术重点实验室

[3] 国家水产品加工装备研发分中心

[4] 上海海洋大学食品学院

来源：

中国农学通报 | 2015年 / 31卷 / 35期

关键词：

水产品; 冻藏; 抗冻剂; 冷冻变性; 抗冻效果;

D O I：

暂无

中图分类号：

TS254.4 [水产食品加工与保藏];

学科分类号：

083204 [水产品加工及贮藏工程];

摘要：

冷冻保藏可以最大限度地保持水产品的营养价值,但水产品在冻结贮藏中易发生冰晶的长大,对冻结水产品的品质带来很大的影响,使细胞受到机械损伤,蛋白质发生变性,解冻时汁液流失量增加,风味和营养价值下降。添加抗冻剂被认为是防止水产品蛋白质冷冻变性的最有效方法之一。文章探讨了水产品抗冻剂的作用机理,水产品经抗冻剂处理后再冻藏可提高Ca2+-ATPase活性、增加样品的p H,较好的保持了物料的营养成分,抑制冰晶的生长,降低肌肉组织受到机械损伤;综述了新型抗冻剂如糖类抗冻剂、复合磷酸盐抗冻剂、蛋白水解产物型抗冻剂及抗冻蛋白在水产品中的应用研究进展。今后研究者可利用现代分析技术与方法获得蛋白质分子变化的动态特征,进一步理清水产品蛋白质冷冻变性的机理和作用机制。

引用

页码：38 / 42

页数：5

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