Research Progress on the Deterioration Mechanism and Preservation Technologies for Aquatic Products
CUI Shan, LIU Kai, SUN Meijun, YANG Jiahua, ZHANG Dan, KANG Chunyu, ZHAO Chunqing
1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; 2. Continuing Education Division, Baoding Open University, Baoding 071001, China
Abstract：Aquatic products are popular with consumers because of their low fat content, high protein content, and delicious taste. However, aquatic products are susceptible to spoilage due to their own factors such as the high water content and nutritional richness as well as environmental factors during storage and transportation. This paper reviews the current technologies used for the preservation of aquatic products at home and abroad, and focuses on the deterioration mechanism of aquatic product from the perspectives of ice crystal formation, lipid oxidation, protein oxidation, and microbial infection. Lastly, an outlook on future trends in the development of aquatic product preservation technology is provided, aiming to provide a reference for developing technologies for the processing and preservation of aquatic products.
崔 姗，刘 凯，孙美君，杨佳华，张 丹，亢春雨，赵春青. 水产品劣变机制及其保鲜技术研究进展[J]. 肉类研究, 2024, 38(12): 55-62.
CUI Shan, LIU Kai, SUN Meijun, YANG Jiahua, ZHANG Dan, KANG Chunyu, ZHAO Chunqing. Research Progress on the Deterioration Mechanism and Preservation Technologies for Aquatic Products. Meat Research, 2024, 38(12): 55-62.
2024, Vol. 38 
