| [1] |
农业农村部渔业渔政管理局,全国水产技术推广总站,中国水产学会编制.2024中国渔业统计年鉴[M].北京:中国农业出版社,2024. Compiled by the Bureau of Fisheries and Fishery Administration,the Ministry of Agriculture,National Fisheries Technology Extension Center,China Society of Fisheries.2024 China fishery statistical yearbook[M].Beijing:China Agriculture Press,2024. |
| [2] |
YANG F,JIA S N,LIU J X,et al.The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella)fillet[J].Food Chemistry,2019,301:125278. |
| [3] |
CHEN X Q,LIU H Y,LI X X,et al.Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage[J].LWT-Food Science and Technology,2022,154:112737. |
| [4] |
ABDELNABY T,LI Z J,XUE C H.The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations[J].Food Chemistry,2024,441:138258. |
| [5] |
JHA P K,CHAPLEAU N,MEYERS P E,et al.Cryogenic vs. Mechanical freezing impact on the quality of the sea bass (Dicentrarchus labrax) during long-term storage[J].International Journal of Refrigeration,2024,160:411-422. |
| [6] |
YAN W D,SUN Q X,ZHENG D Y,et al.Effect of liquid nitrogen freezing temperature on the muscle quality of Litopenaeus vannamei[J].Foods,2023,12(24):4459. |
| [7] |
REN Y M,LIANG R X,MAO X Z.Effect of liquid nitrogen freezing pretreatment on the meat quality of gazami crab (Portunus trituberculatus) during frozen storage[J].Food Chemistry,2025,468:142367. |
| [8] |
TENG X Y,LIU Y,CHEN L P,et al.Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)[J].Food Chemistry,2023,422:136162. |
| [9] |
XIE Y,ZHOU K,TAN L J,et al.Coexisting with ice crystals:Cryogenic preservation of muscle food-mechanisms,challenges,and cutting-edge strategies[J].Journal of Agricultural and Food Chemistry,2023,71(49):19221-19239. |
| [10] |
SHI J,ZHANG L T,LEI Y T,et al.Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho)using an iTRAQ-based strategy[J].Food Chemistry,2018,251:25-32. |
| [11] |
NAKAZAWA N,OKAZAKI E.Recent research on factors influencing the quality of frozen seafood[J].Fisheries Science,2020,86(2):231-244. |
| [12] |
TAN M T,MEI J,XIE J.The formation and control of ice crystal and its impact on the quality of frozen aquatic products:A review[J].Crystals,2021,11(1):68. |
| [13] |
向迎春,黄佳奇,杨志坚,等.冻结方式对凡纳滨对虾贮藏中组织冰晶及品质的影响[J].食品工业科技,2018,39(5):280-287. XIANG Y C,HUANG J Q,YANG Z J,et al.Effect of different freezing methods on the ice crystals and quality of white shrimp (Penaeus vannamei) in the storage[J].Science and Technology of Food Industry,2018,39(5):280-287. |
| [14] |
ZHOU P C,CHU Y M,LV Y,et al.Quality of frozen mackerel during storage as processed by different freezing methods[J].International Journal of Food Properties,2022,25(1):593-607. |
| [15] |
YANG Z M,LIU S C,SUN Q X,et al.Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures[J].Food Chemistry,2022,374:131737. |
| [16] |
尹蕾丽,周纷,郑尧,等.速冻皱纹盘鲍的肌肉营养、蛋白组成及显微结构分析[J].大连海洋大学学报,2020,35(5):741-747. YIN L L,ZHOU F,ZHENG Y,et al.Analysis of muscle nutrient,protein composition and microstructure of quick-frozen disk abalone Haliotis discus Hannai[J].Journal of Dalian Ocean University,2020,35(5):741-747. |
| [17] |
李秀霞,刘孝芳,刘宏影,等.超声波辅助冷冻与低温速冻对海鲈鱼冰晶形态及冻藏期间鱼肉肌原纤维蛋白结构的影响[J].中国食品学报,2021,21(10):169-176. LI X X,LIU X F,LIU H Y,et al.Effects of ultrasound-assisted freezing and cryogenic quick freezing on ice crystal morphology and myofibrin structure of sea bass (Lateolabrax japonicus) during frozen storage[J].Journal of Chinese Institute of Food Science and Technology,2021,21(10):169-176. |
| [18] |
DU X,LI H J,DONG C H,et al.Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes[J].LWT-Food Science and Technology,2021,139:110570. |
| [19] |
LIU Z Q,LI D Y,SONG L,et al.Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control[J].Food Chemistry,2020,330:127248. |
| [20] |
SUN K T,PAN C,CHEN S J,et al.Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage[J].Food Chemistry,2023,416:135836. |
| [21] |
范映辰,于曼曼,倪众,等.鲍鱼冷藏期间内源酶对质构特性的影响[J].大连工业大学学报,2023,42(6):391-396. FAN Y C,YU M M,NI Z,et al.Effect of endogenous enzymes on the texture characteristics of abalone during cold storage[J].Journal of Dalian Polytechnic University,2023,42(6):391-396. |
| [22] |
YU M M,FAN Y C,XU S J,et al.Effects of antioxidants on the texture and protein quality of ready-to-eat abalone muscles during storage[J].Journal of Food Composition and Analysis,2022,108:104456. |
| [23] |
YU M M,LI D Y,LIU Z Q,et al.Effects of heat treatments on texture of abalone muscles and its mechanism[J].Food Bioscience,2021,44:101402. |
| [24] |
DENG Q,WANG Y L,SUN L J,et al.Migration of water in Litopenaeus vannamei muscle following freezing and thawing[J].Journal of Food Science,2018,83(7):1810-1815. |
| [25] |
ZHENG Y,ZHOU F,ZHANG L,et al.Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus)[J].LWT-Food Science and Technology,2021,137:110416. |
| [26] |
CHELH I,GATELLIER P,SANTÉ-LHOUTELLIER V.Technical note:A simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683. |
| [27] |
YU M M,FAN Y C,LIU Y X,et al.Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles[J].Food & Function,2022,13(4):1785-1796. |
| [28] |
ZHANG K X,LI N,LI J Z,et al.Improving the gelation and digestive properties of myofibrillar protein in Litopenaeus vannamei by ultra-high pressure[J].Food Bioscience,2023,56:103402. |
| [29] |
LIU Y Y,ZHANG L T,GAO S,et al.Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins[J].Food Research International,2022,151:110869. |
| [30] |
DONG X P,HOU Y W,WANG Y,et al.Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus Hannai)[J].Journal of Texture Studies,2018,49(5):503-511. |
| [31] |
刘会省,迟海,杨宪时,等.冻结方式对南极磷虾品质的影响[J].现代食品科技,2013,29(7):1601-1605. LIU H X,CHI H,YANG X S,et al.Effects of freezing methods on the quality of antarctic krill (Euphausia superba)[J].Modern Food Science and Technology,2013,29(7):1601-1605. |
| [32] |
巩涛硕,蓝蔚青,王蒙,等.不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响[J].食品科学,2019,40(23):213-219. GONG T S,LAN W Q,WANG M,et al.Effects of different freezing methods on water state,tissue structure and quality changes of Trachinotus ovatus[J].Food Science,2019,40(23):213-219. |
| [33] |
YIN M Y,DAI K,QIU Z H,et al.Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus)[J].Food Chemistry,2025,463:141104. |
| [34] |
MAO Y X,HU L H,KUANG S Y,et al.Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker[J].Journal of Food Engineering,2024,369:111937. |
| [35] |
LUAN L L,WANG L P,WU T T,et al.A study of ice crystal development in hairtail samples during different freezing processes by cryosectioning versus cryosubstitution method[J].International Journal of Refrigeration,2018,87:39-46. |
| [36] |
唐佳楣,廖媛媛,汤海青,等.不同冻结方法对大黄鱼冻藏期间品质的影响[J].宁波大学学报(理工版),2019,32(6):35-42. TANG J M,LIAO Y Y,TANG H Q,et al.Effect of different freezing rates on the quality of Pseudosciaena crocea during frozen storage[J].Journal of Ningbo University (Natural Science & Engineering Edition),2019,32(6):35-42. |
| [37] |
TENG Z N,HE X Y,WANG L Q,et al.Effect of liquid nitrogen freezing on maintaining the quality of crayfish during freeze-thaw cycles:Muscle structure and myofibrillar proteins properties[J].Foods,2025,14(2):279. |
| [38] |
LYU Y,CHU Y M,ZHOU P C,et al.Effects of different freezing methods on water distribution,microstructure and protein properties of cuttlefish during the frozen storage[J].Applied Sciences,2021,11(15):6866. |
| [39] |
LUO J,LI M,ZHANG Y,et al.The low-field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions[J].Food Science & Nutrition,2021,9(5):2644-2657. |
| [40] |
郑尧.冻藏过程中养殖暗纹东方鲀蛋白氧化与肌肉稳定性的研究[D].上海:上海海洋大学,2021. ZHENG Y.Research on protein oxidation and muscle stability of farmed obscure pufferfish (Takifugu obscurus) during frozen storage[D].Shanghai:Shanghai Ocean University,2021. |
| [41] |
LI R,GUO M Y,LIAO E,et al.Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork[J].Food Chemistry,2022,378:131994. |
| [42] |
卢曜昆,李强,朱雅情,等.冷冻方式对小龙虾蛋白性质和结构的影响[J].肉类研究,2024,38(3):49-55. LU Y K,LI Q,ZHU Y Q,et al.Effects of freezing methods on the properties and structure of myofibrillar proteins from crayfish (Procambarus clarkii)[J].Meat Research,2024,38(3):49-55. |
| [43] |
尹蕾丽,周纷,唐佳乐,等.冻融循环处理对皱纹盘鲍质地的影响[J].上海海洋大学学报,2021,30(2):359-369. YIN L L,ZHOU F,TANG J L,et al.Effect of freeze-thaw cycles on texture of Haliotis discus Hannai muscle[J].Journal of Shanghai Ocean University,2021,30(2):359-369. |
| [44] |
ZHAO X,WANG L,WANG J X,et al.Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage[J].International Journal of Refrigeration,2024,165:199-208. |
| [45] |
成谦益,包建强,李雪艳,等.微冻与冷却贮藏及在断链后(10 ℃)对乌鳢品质的影响[J].食品与发酵工业,2025,51(18):243-252. CHENG Q Y,BAO J Q,LI X Y,et al.Effect of superchilling,chilling storage,and cold-chain breakage (10 ℃)on the quality of Channa argus[J].Food and Fermentation Industries,2025,51(18):243-252. |
| [46] |
林国荣,曾令桢.冷冻方式对鲍鱼品质与理化性质的影响[J].食品工业,2023,44(1):182-186. LIN G R,ZENG L Z.Effects of freezing methods on quality and physicochemical properties of abalone[J].The Food Industry,2023,44(1):182-186. |