A Critical Review on Superchilling Preservation Technology in Aquatic Product

作     者：WU Chun-hua YUAN Chun-hong YE Xing-qian HU Ya-qin CHEN Shi-guo LIU Dong-hong 

作者机构：Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food Processing Fuli Institute of Food Science Zhejiang University Faculty of Fisheries Kagoshima University 

出 版 物：《Journal of Integrative Agriculture》 (农业科学学报（英文版）)

年 卷 期：2014年第13卷第12期

页      面：2788-2806页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程] 

基　　金：financial support of this study from the National Key Technologies R&D Program of China during the 12th Five-Year Plan period (2012BAD38B09) the National Natural Science Foundation of China (NSFC31301417) 

主　　题：aquatic product superchilling freshness growth mechanism of ice crystals computational lfuid dynamics 

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 ifshery food are increasing. Thus, high efifcient 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 dififculties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational lfuid 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.