新型解冻技术及其对鱼肉品质影响的研究进展

Research progress on novel thawing technologies and their effects on the fish quality

中文关键词:  鱼肉品质  新型解冻技术  磁性纳米粒子  辅助加热

英文关键词:fish quality  novel thawing technologies  magnetic nanoparticles  assisted heating

中文摘要:

      冷冻是水产品保藏的常用手段, 冷冻水产品在加工烹饪前首先需要进行解冻。传统解冻技术具有耗时长、能耗高、解冻损失大、品质劣化等缺陷, 水产品解冻后可能出现外观受损、风味变化、蛋白质变性、脂肪氧化等问题, 造成水产品品质大大下降, 营养严重流失, 无法满足消费者的感官需求。因而, 电磁波 (微波、射频、远红外等) 解冻、真空解冻、欧姆解冻、高压静电场解冻以及利用超声波、磁性纳米粒子作为辅助手段的众多新型解冻技术逐渐得到应用和推广, 这些新型解冻技术可有效改善传统解冻技术出现的品质不佳、感官劣变等问题。本文综述了几种新型解冻技术的技术原理、应用方法及各自的优缺点, 重点阐述了不同解冻技术对鱼肉中水分分布状态和肌肉纤维组织状态的影响, 主要体现为对鱼肉的保水性, 新鲜度, 蛋白质的氧化变性、构象变化、聚集特性等方面的影响, 以期为新型低耗高效水产品解冻技术的开发及工业化应用提供理论参考与启发。

英文摘要:

      Freezing is a common method for preserving aquatic products. The frozen aquatic products on the market must be thawed before processing and cooking. Traditional thawing technologies may have problems such as long-time consumption, high energy consumption, large thawing loss, and quality deterioration. Changes in damaged appearance, flavor, protein denaturation, fat oxidation, and other problems may occur after the thawing of aquatic products, resulting in a significant decline in quality. Besides, serious nutrition is drained in aquatic products. These changes make aquatic products finally unable to meet the needs of consumers. Therefore, new thawing technologies such as electromagnetic wave (microwave, radio-frequency, far-infrared, etc.) thawing, vacuum thawing, ohmic thawing, high-voltage electrostatic thawing, and others using ultrasonic waves and magnetic nanoparticles assisted heating methods have gradually been applied and promoted. These new thawing technologies can effectively improve the problems of poor quality and sensory deterioration of traditional thawing technologies. This paper reviewed the principles, application methods, and advantages and disadvantages of several new thawing technologies. And the effects of different thawing technologies on moisture distribution status and muscle fiber tissue status were highlighted, which were mainly reflected in the effects on water retention, freshness, oxidative denaturation, conformational change, aggregation properties of protein, etc. This review aims to provide a theoretical reference and direction for the development and industrial application of new low-consumption and high-efficiency aquatic products thawing technologies.