Journal of Integrative Agriculture ›› 2014, Vol. 13 ›› Issue (12): 2788-2806.DOI: 10.1016/S2095-3119(14)60841-8
A Critical Review on Superchilling Preservation Technology in Aquatic Product
WU Chun-hua, YUan Chun-hong, YE Xing-qian, HU Ya-qin, CHEn Shi-guo, LiU Donghong
- 1、Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang
University, Hangzhou 310058, P.R. China
2、Faculty of Fisheries, Kagoshima University, Kagoshima 890-0056, Japan
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收稿日期:2013-12-17出版日期:2014-12-01发布日期:2014-12-10 -
通讯作者:HU Ya-qin, E-mail: yqhu@zju.edu.cn, Tel/Fax: +86-571-88982152 -
作者简介:WU Chun-hua, E-mail:chwu0283@163.com;* These authors contributed equally to this study. -
基金资助:The financial support of this study from the National Key Technologies R&D Program of China during the 12th Five-Year Plan period (2012BAD38B09) and the national natural Science Foundation of China (NSFC31301417).
A Critical Review on Superchilling Preservation Technology in Aquatic Product
WU Chun-hua, YUan Chun-hong, YE Xing-qian, HU Ya-qin, CHEn Shi-guo, LiU Donghong
- 1、Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang
University, Hangzhou 310058, P.R. China
2、Faculty of Fisheries, Kagoshima University, Kagoshima 890-0056, Japan
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Received:2013-12-17Online:2014-12-01Published:2014-12-10 -
Contact:HU Ya-qin, E-mail: yqhu@zju.edu.cn, Tel/Fax: +86-571-88982152 -
About author:WU Chun-hua, E-mail:chwu0283@163.com;* These authors contributed equally to this study. -
Supported by:The financial support of this study from the National Key Technologies R&D Program of China during the 12th Five-Year Plan period (2012BAD38B09) and the national natural Science Foundation of China (NSFC31301417).
摘要： aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer demands for high quality, nutrition, safety and freshness of fishery food are increasing. Thus, high efficient preservation technologies for aquatic products become particularly important. Superchilling is one of the controlled-temperature preservation technologies for seafood. Aquatic products can be kept in better quality under superchilling conditions. This review introduced the principle and development of superchilling process, mainly focusing on research progresses and technical difficulties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational fluid dynamics in analyzing the temperatures variation and ice crystals during superchilling progress were also discussed, which will provide theoretical foundation for its improvement and application.
引用本文
WU Chun-hua, YUan Chun-hong, YE Xing-qian, HU Ya-qin, CHEn Shi-guo, LiU Donghong. A Critical Review on Superchilling Preservation Technology in Aquatic Product[J]. Journal of Integrative Agriculture, 2014, 13(12): 2788-2806.
WU Chun-hua, YUan Chun-hong, YE Xing-qian, HU Ya-qin, CHEn Shi-guo, LiU Donghong. A Critical Review on Superchilling Preservation Technology in Aquatic Product[J]. Journal of Integrative Agriculture, 2014, 13(12): 2788-2806.
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