%0 Journal Article
%T 冷冻保护剂对克氏原螯虾品质的影响研究<br>Study on the Effect of Cryoprotectant on the Quality of Crayfish
%A 陶齐林
%A 王鑫
%A 刘飞
%A 陈梦交
%A 王宁
%A 李嘉诚
%A 王如峰
%A 刘春玲
%A 杨水兵
%J Hans Journal of Food and Nutrition Science
%P 191-199
%@ 2166-6121
%D 2024
%I Hans Publishing
%R 10.12677/hjfns.2024.132024
%X 克氏原螯虾是我国重要的淡水水产资源，其水分和蛋白质含量高，因此极易受微生物感染而腐烂变质，严重影响其品质。冷冻技术是一项传统的保鲜技术，但冷冻会对克氏原螯虾品质造成不可逆转的伤害。添加冷冻保护剂是有效缓解水产品在冷冻保藏过程中品质劣变的方法之一。本文简述了克氏原螯虾的保鲜技术及近年来应用较广的冷冻保护剂，指出了冷冻保护剂在水产品加工领域的应用并进行展望，旨在为冷冻水产品保鲜提供相应的理论依据。<br />
Crayfish is an important freshwater aquatic resource in China, with high water and protein content, so it is very susceptible to microbial infection and decay, which seriously affects its quality. Freezing technology is a traditional preservation technology, but freezing will cause irreversible damage to the quality of crayfish. The addition of cryoprotectants is one of the effective ways to alleviate the quality deterioration of aquatic products in the process of freezing and preservation. In this paper, the preservation technology of crayfish and the cryoprotectants widely used in recent years are briefly described, and the application of cryoprotectants in the field of aquatic product processing is pointed out and prospected, aiming to provide a corresponding theoretical basis for the preservation of frozen aquatic products.
%K 克氏原螯虾，冷冻，保护剂，品质<br>Crayfish
%K Freezing
%K Cryoprotectant
%K Quality
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=86500