流态冰保鲜技术及其对生鲜食品贮藏品质的影响

doi:10.16178/j.issn.0528-9017.20240523

摘要/Abstract

摘要：

预冷处理是生鲜食品冷链配送的重要环节,高效的预冷处理可减缓食品腐败变质。流态冰作为一种新型绿色冷介质,具有冷却速度快、储能密度高、运输方便、可有效维持食品品质且不造成机械损伤等优势。该研究概述了流态冰的特性及制取方法,并从微生物、蛋白质、K值和货架期4个方面阐述了流态冰对水产品、禽肉等生鲜食品贮藏品质的影响,综述了流态冰耦合臭氧、酸性电解水、天然氧化剂等技术在食品保鲜领域中的应用,并对流态冰预处理技术的应用前景进行了展望。

关键词: 流态冰, 预冷, 生鲜食品, 贮藏, 品质

Abstract:

Pre-cooling treatment is necessary for cold chain distribution of fresh food. Efficient pre-cooling treatment can effectively slow down food spoilage. As a new type of green cold medium, fluid ice has the advantages of high cooling rate, high energy storage density, convenient transportation, and can maintain the properties of fresh food without causing mechanical damage. In this study, the basic properties and preparation methods of fluid ice were summarized, and the effects of fluid ice on storage quality of fresh food were discussed from four aspects: microorganism, protein, K value and shelf life. The application of fluid ice coupled with ozone, acidic electrolyzed water, natural oxidants, and other technologies in food preservation was reviewed, and the prospects of fluid ice pretreatment technology were also prospected.

Key words: fluid ice, pre-cooling, fresh food, preservation, quality

中图分类号:

TS205

郭泰珂, 赵丹丹, 翁雅怡, 王可莹, 何渊海, 姚继刚, 陈文烜. 流态冰保鲜技术及其对生鲜食品贮藏品质的影响[J]. 浙江农业科学, 2025, 66(3): 706-711.

GUO Taike, ZHAO Dandan, WENG Yayi, WANG Keying, HE Yuanhai, YAO Jigang, CHEN Wenxuan. Fluid ice preservation technology and its effects on storage quality of fresh food[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(3): 706-711.

图/表 4

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制冰方法	优点	缺点
刮壁法	成熟,可以用在商业生产	装置易损坏,易造成冰堵
真空法	不需要制冷剂	机械能和电能消耗大
流化床法	成本低,结构简单	载冷剂消耗大
过冷法	传热效率高,能耗低	存在局限性,疏水性控制困难
直接接触法	传热效率高	冷媒需求量大,制冰剂与水难分离

制冰方法	优点	缺点
刮壁法	成熟,可以用在商业生产	装置易损坏,易造成冰堵
真空法	不需要制冷剂	机械能和电能消耗大
流化床法	成本低,结构简单	载冷剂消耗大
过冷法	传热效率高,能耗低	存在局限性,疏水性控制困难
直接接触法	传热效率高	冷媒需求量大,制冰剂与水难分离

参考文献	实验对象	研究方法	研究结论
Chen等^[25]	鳙鱼	分别采用片冰、浆冰、臭氧浆冰处理鳙鱼,在2 ℃冷藏21 d,进行感官等品质分析	与片冰组相比,浆冰组和臭氧浆冰组TVB-N、过氧化值(POV)、硫代巴比妥酸(TBA)值明显减少,臭氧浆冰组鳙鱼货架期延长至18 d
Lan等^[26]	大黄鱼	分别采用片冰、浆冰、臭氧浆冰处理大黄鱼,在4 ℃冷藏21 d,进行微生物及其他品质指标分析	臭氧浆冰具有抗菌和抗氧化活性,可抑制微生物生长,降低TBA、TVB-N、生物胺含量和K值的增加,维持大黄鱼亮度等色泽特性
Zhao等^[18]	大黄鱼	采用片冰、浆冰、臭氧浆冰处理大黄鱼,对比分析微生物和其他指标变化	臭氧浆冰可显著减缓TVB-N、硫代巴比妥酸反应物(TBARS)、K值的增加,抑制微生物的生长,维持大黄鱼的质构和色泽特性
Bono等^[27]	欧洲鳀和沙丁鱼	采用不同浓度臭氧浆冰处理欧洲鳀和沙丁鱼,在-1 ℃下过冷储藏,进行微生物组成分析	臭氧浆冰结合过冷储藏技术可以提高样品的抗菌能力

参考文献	实验对象	研究方法	研究结论
Chen等^[25]	鳙鱼	分别采用片冰、浆冰、臭氧浆冰处理鳙鱼,在2 ℃冷藏21 d,进行感官等品质分析	与片冰组相比,浆冰组和臭氧浆冰组TVB-N、过氧化值(POV)、硫代巴比妥酸(TBA)值明显减少,臭氧浆冰组鳙鱼货架期延长至18 d
Lan等^[26]	大黄鱼	分别采用片冰、浆冰、臭氧浆冰处理大黄鱼,在4 ℃冷藏21 d,进行微生物及其他品质指标分析	臭氧浆冰具有抗菌和抗氧化活性,可抑制微生物生长,降低TBA、TVB-N、生物胺含量和K值的增加,维持大黄鱼亮度等色泽特性
Zhao等^[18]	大黄鱼	采用片冰、浆冰、臭氧浆冰处理大黄鱼,对比分析微生物和其他指标变化	臭氧浆冰可显著减缓TVB-N、硫代巴比妥酸反应物(TBARS)、K值的增加,抑制微生物的生长,维持大黄鱼的质构和色泽特性
Bono等^[27]	欧洲鳀和沙丁鱼	采用不同浓度臭氧浆冰处理欧洲鳀和沙丁鱼,在-1 ℃下过冷储藏,进行微生物组成分析	臭氧浆冰结合过冷储藏技术可以提高样品的抗菌能力

参考文献	实验对象	研究方法	研究结论
Lan等^[29]	鲭鱼	分别采用片冰、浆冰、微酸性电解水浆冰处理鲭鱼,分析微生物及其他品质变化	与片冰组相比,浆冰组和微酸性电解水浆冰组有效减缓K值的增加和抑制微生物的生长,可延长鲭鱼货架期5 d
Liu等^[30]	鲭鱼	分别采用片冰、浆冰、微酸性电解水浆冰处理鲭鱼,检测TBARS、TVB-N值变化	与片冰和浆冰组相比,微酸性电解水浆冰组pH值、TBARS、TVB-N值较低,可有效抑制肌原纤维蛋白的降解
金素菜曼等^[31]	大黄鱼	分别用片冰、浆冰、微酸性电解水浆冰处理大黄鱼,于4 ℃冷藏,进行微生物和品质指标分析	在贮藏中后期,微酸性电解水浆冰组有效抑制微生物生长,减缓K值的增加,在防止肌纤维组织结构劣变上具有显著优势,微酸性电解水浆冰组货架期延长至19 d