Abstract: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.
