Research Progress on Oxidation of Lipid and Protein in Frozen Aquatic Products and Its Control Measures

Aquatic products are popular among consumers for their delicious taste, unique flavor and high nutritional value. Because of high endogenous enzyme activity and large number of microorganisms, aquatic products are prone to spoilage. Freezing is an effective method to extend the shelf life and reduce the regional and seasonal differences of aquatic products. Under freezing conditions, the growth and reproduction of microorganisms and the rate of biochemical reactions in muscle tissue are inhibited, but the quality deterioration is still a cumulative and irreversible process, so effective measures must be taken to improve the quality of frozen aquatic products. It is generally accepted that the quality attributes of frozen aquatic products are mainly determined by the morphology and distribution of ice crystals and protein denaturation. Recent studies have shown that the oxidation of biomacromolecules in muscle, mainly lipid and protein oxidation, is also an important factor affecting the quality of aquatic products, which has become one of the research focuses in the field of food chemistry. Therefore, the oxidation mechanism of lipid and protein and its influence on the quality of frozen aquatic products are overviewed in this article, and the latest research progress in the quality control of frozen aquatic products is also summarized from the perspective of oxidation, in order to provide a theoretical reference for improving the quality of frozen aquatic products.