@article{CUI2024, 
author = {Shan CUI and Kai LIU and Meijun SUN and Jiahua YANG and Dan ZHANG and Chunyu KANG and Chunqing ZHAO},
title = {Research Progress on the Deterioration Mechanism and Preservation Technologies for Aquatic Products},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {12},
pages = {55-62},
keywords = {aquatic products, deterioration mechanism, preservation technologies},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240806-197},
doi = {10.7506/rlyj1001-8123-20240806-197},
abstract = {Aquatic products are popular with consumers because of their low fat content, high protein content, and delicious taste. However, aquatic products are susceptible to spoilage due to their own factors such as the high water content and nutritional richness as well as environmental factors during storage and transportation. This paper reviews the current technologies used for the preservation of aquatic products at home and abroad, and focuses on the deterioration mechanism of aquatic product from the perspectives of ice crystal formation, lipid oxidation, protein oxidation, and microbial infection. Lastly, an outlook on future trends in the development of aquatic product preservation technology is provided, aiming to provide a reference for developing technologies for the processing and preservation of aquatic products.}
}