Research Progress on Low-temperature Preservation Technology of Grass Carp

XIONG Junjie; LI Jinlin; ZHONG Bizhen; HU Mingming; TU Zongcai; PENG Bin

doi:10.13386/j.issn1002-0306.2022050075

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 466-474. > DOI: 10.13386/j.issn1002-0306.2022050075

XIONG Junjie, LI Jinlin, ZHONG Bizhen, et al. Research Progress on Low-temperature Preservation Technology of Grass Carp[J]. Science and Technology of Food Industry, 2023, 44(5): 466−474. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050075.

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Research Progress on Low-temperature Preservation Technology of Grass Carp

1.
National Freshwater Fish Processing Technology Research and Development Center in College of Life Science of Jiangxi Normal University, Nanchang 330022, China
2.
State Key Laboratory of Food Science and Technology in Nanchang University, Nanchang 330047, China

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Received Date: May 08, 2022
Available Online: January 03, 2023

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Abstract

Abstract

Low-temperature preservation is an important storage method for grass carp. Although low temperature can not completely inhibit the activity of enzymes in fish, it can significantly decrease the activity of enzymes and inhibit the growth and reproduction of microorganisms in fish, thereby prolonging the shelf life of fish. When the storage temperature is relatively low, the quality and taste of grass carp are not easily lost, thereby delaying its spoilage. In response to the national development plan of the cold chain circulation in the "14th Five-Year Plan", it is necessary to delay the shelf life of grass carp and reduce the quality change of grass carp through effective preservation technology. This paper summarizes the effects of low-temperature preservation of grass carp on microbial and enzyme activities and reviews the principles and methods of several common low-temperature preservation methods of grass carp (cooling preservation, ice temperature preservation, micro-freezing preservation, frozen preservation, modified low-temperature preservation, compound preservation and new preservation technology), and their application in grass carp preservation, preservation effect. This study aims to provide a reference for low-temperature grass carp preservation and find a more practical and economical way of grass carp preservation.
- grass carp,
- low-temperature preservation,
- new preservation technology,
- microorganism,
- enzyme activities

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References (72)

References

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