Advances on changes in quality of fish muscle during cold storage and its influence factors:a review
HE Yan-fu1,2,HUANG Hui1,LI Lai-hao1,YANG Xian-qing1,WU Yan-yan1,ZHAO Yong-qiang1
1.Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,National Research&Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;2.Wuxi Fisheries College,Nanjing Agricultural University,Wuxi 214128,China
Abstract: A series of changes of fish physical,chemical,biochemical and microbial properties during cold storage leads to the change in fish quality.The common indicators to evaluate the quality and determine commodity value of fish muscle are texture(hardness and springness),color,flavor and juiciness.In this paper,the reasons for changes of fish quality during cold storage,and factors to affect those changes are summarized.Aim to providing references for the study of different varieties and different quality of fish,the problems in storage methods and the future development of fish storage are discussed.
何燕富, 黄卉, 李来好, 杨贤庆, 吴燕燕, 赵永强. 低温贮藏的鱼肉品质变化及其影响因素的研究进展[J]. 大连海洋大学学报, 2017, 32(2): 242-247.
HE Yan-fu, HUANG Hui, LI Lai-hao, YANG Xian-qing, WU Yan-yan, ZHAO Yong-qiang. Advances on changes in quality of fish muscle during cold storage and its influence factors:a review. Journal of Dalian Ocean University, 2017, 32(2): 242-247.
2017, Vol. 32 
