Research progress on application of slurry ice for aquatic products preservation

Authors

ZHANG Wanjun, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
LAN Weiqing, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
XIAO Lei, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
ZHAO Hongqiang, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
XIE Jing, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China

Abstract

In this paper, the research and application situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. Compared with traditional ice, the characteristics, preparation method and the application of ice slurry in the field of food preservation were analyzed systematically. The main problem and suggestions for improvement were also given so as to expand the commercial application and provide the theoretical basis for slurry ice.

Publication Date

7-28-2016

First Page

214

Last Page

218

DOI

10.13652/j.issn.1003-5788.2016.07.047

Recommended Citation

Wanjun, ZHANG; Weiqing, LAN; Lei, XIAO; Hongqiang, ZHAO; and Jing, XIE (2016) "Research progress on application of slurry ice for aquatic products preservation," Food and Machinery: Vol. 32: Iss. 7, Article 47.
DOI: 10.13652/j.issn.1003-5788.2016.07.047
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/47

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