水产品新型速冻技术的研究进展与品质调控策略
中图分类号：TS254.4
文献标识码：A
文章编号：1006-060X（2026）03-0087-07
Research Progress and Quality Regulation Strategies of Novel Quick Freezing Technologies for Aquatic Products
WEI Ying-juan， YU Mei-juan， KANG Ke-lang， YANG Hui
（Hunan Institute of Agricultural Product Processing and Quality Safety， Changsha ， PRC）
Abstract： This article comprehensively analyzed the research status and development trends of quick freezing technologies for aquatic products， with a particular emphasis on elucidating the mechanisms and applications of mainstream quick freezing technologies such as air-blowing freezing， low-temperature liquid immersion freezing， liquid nitrogen freezing， and liquid CO₂ freezing. It explored the synergistic effect of auxiliary freezing technologies， including high-pressure， electric-field， magnetic-field， and ultrasonic-assisted freezing on the quick freezing of aquatic products. The paper summarized the advantages and limitations of various technologies. Air-blowing freezing and contact freezing have been applied on a large scale， while they suffer from slow freezing， high energy consumption， difficulty in ensuring aquatic product quality， and poor stability of freezing storage. Liquid nitrogen freezing， ultra-high pressure freezing， ultrasonic-assisted freezing， and immersion freezing have been optimized in terms of freezing rate， ice crystal control， energy conservation and consumption reduction， effectively solving the problems of quality deterioration and high energy consumption. They have outstanding application potential in the processing of fish， shrimp， crab， shellfish， and processed aquatic products. Finally， this paper made an outlook on the significant potential of modern biotechnologies （such as enzyme engineering and nanotechnology） and energy efficiency optimization technologies for refrigeration systems in enhancing the quality of frozen products and promoting green and sustainable development within the industry.
Key words： aquatic products; quick freezing technology; immersion freezing; liquid nitrogen freezing; quality control
水产品具有丰富的营养价值和独特的风味，是人们重要的蛋白质来源。（剩余14330字）