王 芳，周国燕^*

（上海理工大学医疗器械与食品学院，上海 200093）

摘要：甲壳类水产品捕捞后易腐败变质，低温是最主要的保鲜方式，为了提高低温保鲜效果，其辅助技术的研究也在不断发展。本文总结了甲壳类水产品变质的现象、机理及其抑制方法，综述了甲壳类水产品的低温保鲜技术，对比了常用的两种低温保鲜方法，总结了低温保鲜的常用和新兴辅助技术，以期为甲壳类水产品的保鲜研究提供参考。

关键词：甲壳类水产品；腐败变质；低温保鲜；低温保鲜辅助技术

中图分类号：TS254.4   文献标识码：A   文章编号：1674-506X（2021）04-0106-0008

Advances in the Research on the Deterioration of Crustacean Aquatic Products and the Low Temperature Preservation and Its Auxiliary Technologies

WANG Fang, ZHOU Guo-yan^*

（School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：Crustacean aquatic products are perishable after fishing,  low temperature is the most important way to keep fresh, in order to improve the preservation effect of low temperature, the research on its auxiliary technology is also developing constantly. This paper comprehensively analyzed the crustaceans bad phenomena, mechanism and suppression methods of aquatic products, reviewed low temperature preservation technology of crustacean aquatic products, compared its two kinds of commonly used methods and summarized its a variety of common assistive technologies and emerging technologies. The purpose is to provide reference for research of preservation of crustacean aquatic products.

Keywords：crustacean aquatic products; deterioration; low temperature preservation; low temperature preservation assistant technology

doi：10.3969/j.issn.1674-506X.2021.04-015

收稿日期：2020-12-15

作者简介：王芳（1994-），女，硕士。研究方向：水产食品加工与保藏。

*通信作者

引文格式：王芳,周国燕.甲壳类水产品变质问题和低温保鲜及其辅助技术的研究进展[J].食品与发酵科技,2021,57(4):106-112,121.