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Updated: Jul 11, 2025

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与冰晶共存:肌肉食物的冷保存――机制,挑战和前沿策略

Yong Xie1, Kai Zhou1,2, Lijun Tan1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Journal of agricultural and food chemistry
|November 10, 2023
PubMed
概括

肌肉食物的冷保存对于安全和质量至关重要,但冰的形成会损害它. 新的冷保护材料和物理方法有效地抑制冰晶的形成,保持食品质量.

关键词:
控制策略 控制策略化保存的方法冰的增长 冰的增长冰的再结晶 冰的再结晶肌肉食物 肌肉食物 肌肉食物核化的核化.

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Conventional electron microscopy (EM) involves dehydration, fixation, and staining of biological samples, which distorts the native state of biological molecules and results in several artifacts. Also, the high-energy electron beam damages the sample and makes it difficult to obtain high-resolution images. These issues can be addressed using cryo-EM, which uses frozen samples and gentler electron beams. The technique was developed by Jacques Dubochet, Joachim Frank, and Richard Henderson, for...
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