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A Critical Review on Superchilling Preservation Technology in Aquatic Product

期刊

JOURNAL OF INTEGRATIVE AGRICULTURE
卷 13, 期 12, 页码 2788-2806

出版社

ELSEVIER SCI LTD
DOI: 10.1016/S2095-3119(14)60841-8

关键词

aquatic product; superchilling; freshness; growth mechanism of ice crystals; computational fluid dynamics

资金

  1. National Key Technologies R&D Program of China [2012BAD38B09]
  2. National Natural Science Foundation of China [NSFC31301417]

向作者/读者索取更多资源

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.

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