冷冻技术在水产品保鲜方面应用广泛，但水产品在冻结过程中受冰晶形成、晶体生长与冰晶重结晶的影响，易造成细胞结构的破损，导致水产品品质下降。为深入分析冰晶生长与水产品品质变化间的关系，该文总结了冰晶生长对水产品的蛋白质变性、脂肪氧化、持水力、质构及感官特性影响，综述了物理场辅助冻结及添加抗冻剂、重结晶抑制剂等减小冰晶尺寸的新方法，为控制冰晶生长及提高冷冻水产品品质提供了理论参考

Freezing technology is widely used in the preservation of aquatic products. However, due to the influence of ice crystal formation, growth, and recrystallization during the freezing process, the cell structure is easily damaged, resulting in a decline in the quality of aquatic products. To analyze deeply the relationship between ice crystal growth and the quality changes of aquatic products, the effects of ice crystal growth on protein denaturation, fat oxidation, water-holding capacity, texture, and sensory characteristics of aquatic products are summarized in this paper. Some new methods to reduce the size of ice crystals such as physical field-assisted freezing, and addition of antifreezing and recrystallization inhibitors, are reviewed, which provides a theoretical reference for controlling the growth of ice crystals and improving the quality of frozen aquatic products.

吉林省科技发展计划项目（YDZJ202101ZYTS091）；吉林省大学生创新创业训练计划项目（S202110202019）；通化师范学院学生创新训练项目（CS2021114）