Science and Technology of Food Industry

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HU Yue, WU Chun-hua, JIANG Qing-qing, CHEN Shi-guo, HU Ya-qin. Research progress in superchilling of aquatic products[J]. Science and Technology of Food Industry, 2015, (09): 384-390. DOI: 10.13386/j.issn1002-0306.2015.09.075
Citation: HU Yue, WU Chun-hua, JIANG Qing-qing, CHEN Shi-guo, HU Ya-qin. Research progress in superchilling of aquatic products[J]. Science and Technology of Food Industry, 2015, (09): 384-390. DOI: 10.13386/j.issn1002-0306.2015.09.075
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Research progress in superchilling of aquatic products

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  • The principle and current development of superchilling were introduced in this paper,mainly from macroscopic indexes such as the K value,TVB- N,p H,microbial index,drip loss and TPA,combined with observing microstructure of aquatic products muscle tissue,and the ice crystal formation mechanism during storage was analyzed. The progress of superchilling application and the problems existing in the superchilling storage technology were also introduced.
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