《A Critical Review on Superchilling Preservation Technology in Aquatic Product》.pdfVIP

Journal of Integrative Agriculture 2014, 13(12): 2788-2806 December 2014 Review A Critical Review on Superchilling Preservation Technology in Aquatic Product 1* 2* 1 1 1 WU Chun-hua , YUan Chun-hong , YE Xing-qian , HU Ya-qin , CHEn Shi-guo and LiU Dong- hong1 1 Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, P.R. China 2 Faculty of Fisheries, Kagoshima University, Kagoshima 890-0056, Japan Abstract aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer demands for high quality, nutrition, safety and freshness of fishery food are increasing. Thus, high efficient preservation technologies for aquatic products become particularly important. Superchilling is one of the controlled-temperature preservation technologies for seafood. Aquatic products can be kept in better quality under superchilling conditions. This review introduced the principle and development of superchilling process, mainly focusing on research progresses and technical difficulties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational fluid dynamics in analyzing the temperatures variation and ice crystals during superchilling progress were also discussed, which will provide theoretical foundation for its improvement and application. Key words: aquatic product, superchilling, freshness, growth mechanism of ice crystals, computatio