电场辅助低温解冻对冷冻克氏原螯虾肌肉品质的影响研究
Effect of Electric Field-Assisted Low-Temperature Thawing on Muscle Quality of Frozen Procambarus clarkii
摘要: 克氏原螯虾作为我国重要的水产养殖品种，因其肉质鲜嫩、营养丰富而深受消费者喜爱。冷冻贮藏是延长克氏原螯虾货架期的主要方式，但传统解冻方法易导致虾肉出现水分流失、蛋白质变性、质构劣化及风味损失等品质问题。电场辅助低温解冻作为一种新型非热加工技术，凭借其解冻效率高、品质保持好等优势，在水产品加工领域展现出广阔应用前景。本文综述了电场辅助低温解冻技术的原理，系统分析了该技术对冷冻水产品水分状态、蛋白质特性、质构品质等方面的影响，并探讨了其作用机制，最后指出了该技术在冷冻克氏原螯虾加工中存在的问题及未来研究方向，旨在为高品质冷冻水产品解冻技术的研发与应用提供理论参考。
Abstract: As an important aquaculture species in China, Procambarus clarkii is widely favored by consumers for its tender flesh and rich nutrition. Frozen storage is the primary approach to extending the shelf life of Procambarus clarkii, however, conventional thawing methods tend to induce a series of quality deterioration in crayfish meat, including water loss, protein denaturation, texture degradation and flavor loss. As an emerging non-thermal processing technology, electric field-assisted low-temperature thawing has demonstrated broad application prospects in the aquatic product processing industry by virtue of its advantages such as high thawing efficiency and superior quality retention. This paper reviews the working principle of electric field-assisted low-temperature thawing technology, systematically analyzes the effects of this technology on the moisture state, protein characteristics, texture quality and other attributes of frozen aquatic products, and discusses its underlying mechanism. Finally, this paper outlines the existing challenges and future research directions of applying this technology in the processing of frozen Procambarus clarkii, aiming to provide theoretical reference for the research, development and application of high-quality thawing technologies for frozen aquatic products.
文章引用：蒋一涵, 陈小青, 高余恒, 梁紫怡, 贾蝶君, 卢洪辉, 杨水兵. 电场辅助低温解冻对冷冻克氏原螯虾肌肉品质的影响研究[J]. 海洋科学前沿, 2026, 13(3): 224-230. https://doi.org/10.12677/ams.2026.133029

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