Research progress on the effect of frozen storage on lipid oxidation of aquatic products

Authors

YU Hui-jie, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
XIE Jing, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, Liaoning 116034, China; National Experimental Teaching Demonstration Center for Food Science and Engineering 〔Shanghai Ocean University〕, Shanghai 201306, China

Abstract

The harm of lipid oxidation on aquatic products during the freezing process, the endogenous and exogenous pro-oxidation factors that led to lipid oxidationwere reviewed. It summarized the current methods of delaying lipid oxidation, such as adding antioxidants, improving packaging and new technology, and pointed out that the technology which can not only control the lipid oxidation of aquatic products in the process of frozen storage but also realize industrial promotion is an urgent problem to be solved.

Publication Date

10-28-2021

First Page

193

Last Page

201

DOI

10.13652/j.issn.1003-5788.2021.10.035

Recommended Citation

Hui-jie, YU and Jing, XIE (2021) "Research progress on the effect of frozen storage on lipid oxidation of aquatic products," Food and Machinery: Vol. 37: Iss. 10, Article 35.
DOI: 10.13652/j.issn.1003-5788.2021.10.035
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/35

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