摘要
水产品蛋白质含量较高且口感及风味独特,极大丰富了消费者的日常饮食。然而水产品捕捞后贮藏期间易腐败变质,低温保藏是最主要的保鲜方式之一。但是低温会造成其主要营养成分——蛋白质的损伤从而导致品质下降。为提高低温保鲜效果,减少贮藏过程中的蛋白质损伤,可利用低温保鲜技术与辅助技术联用来提高水产品品质的稳定性。该文阐述低温对水产品蛋白质结构与功能的影响,总结低温保鲜过程中蛋白质品质的调控方法,以期为水产品的贮藏保鲜技术提供理论依据。
The high protein content and unique taste and flavor of aquatic products greatly enrich the daily diet of consumers. However,aquatic products are easy to rot and deteriorate during storage after harvesting,and low temperature preservation is one of the most important ways to keep fresh. But low temperature may damage the protein,the main nutrient of aquatic products,leading to a decline in quality. To improve the effect of low temperature preservation and reduce protein damage during storage,the combination of low temperature preservation technology and auxiliary technology are used to improve the stability of aquatic product quality. In this paper,the effects of low temperature on protein structure and function of aquatic products were discussed,and the regulation methods of protein quality during low temperature preservation were summarized,thus providing theoretical basis for the preservation technology of aquatic products.
作者
高赛
杨欣宇
刘寅初
冯随
魏秀卿
苏欣娜
王世杰
高晓光
GAO Sai;YANG Xin-yu;LIU Yin-chu;FENG Sui;WEI Xiu-qing;SU Xin-na;WANG Shi-jie;GAO Xiao-guang(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China;Hebei Sogreen Food Co.,Ltd.,Shijiazhuang 050021,Hebei,China;Hebei Province Pig Processing Technology Innovation Center,Shijiazhuang 050021,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第2期212-217,共6页
Food Research and Development
基金
石家庄市科学技术研究与发展计划项目(211170222A)
小龙虾加工贮运过程营养品质与提升技术(20181123)。
关键词
水产品
蛋白质
低温保鲜
结构与功能
品质调控
aquatic products
protein
low temperature preservation
structure and function
quality control
